Pumpkin Waffles with Warm Cinnamon Apples

These pumpkin waffles are legendary in my family. My father and mother host an annual Pumpkin Waffle breakfast at their house around the holidays. We all look forward this family breakfast tradition and to digging into these incredible waffles. They are the perfect breakfast for this time of year since winter squash and apples are abundant in all the winter markets.

Ingredients for the waffles:

• 2 Eggs
• 1/2 Cup Canola Oil
• 2/3 Cup Firmly Packed Brown Sugar
• 1/2 Cup Cooked Pumpkin or Butternut Squash *
• 1 Tbsp Maple Syrup
• 1 1/4 Cup Water
• 1/2 tsp Vanilla
• 2 1/4 Cups Flour
• 1 Tbsp Baking Powder
• 1 tsp Cinnamon
• 1/2 tsp Freshly Ground Nutmeg
• 1/2 tsp Ground Ginger
• 1/2 tsp Salt
• 1/4 tsp Ground Cloves

Directions:

Beat the eggs, oil and sugar together. Blend in the pumpkin, maple syrup, water and vanilla.
In a separate large bowl, whisk together the flour, baking powder, salt and spices. Pour the wet ingredients into the bowl with the flour and mix until just combined. Don’t overwork it.
Pour the batter into a preheated waffle iron and cook until crisp on the outside.

Ingredients for the Apples:

• 4 Small Apples – peeled, cored and sliced thinly
• 2 Tbsp Butter
• 1/4 tsp Cinnamon
• 1/4 tsp Freshly Ground Nutmeg
• 1/4 Cup Pure Maple Syrup

Directions:

Place a large skillet over medium heat and melt the butter. Add the apple slices, toss to coat them with the butter and cook until softened, about 5-6 minutes, turning them occasionally. Sprinkle the cinnamon and nutmeg over the apples and toss to coat. Stir in the maple syrup and continue to cook for another minute.
Serve each waffle with a spoonful of the apples over the top.
* Directions on how to cook Butternut Squash.

Sources:

• Eggs – Quattro's Poultry Farm
• Butternut Squash – Migliorelli Farm
• Maple Syrup – Oliverea Schoolhouse Maple
• Soft White Winter Wheat Pastry Flour – Wild Hive Farm
• Empire Apples – Mead Orchards 
• Butter – Ronnybrook Farm