Yep, it’s that time of year. Pumpkin season!!
Pumpkin bread? Check.
Pumpkin muffins? Check.
Pumpkin pie? Check.
Pumpkin lasagna? Ewe.
I say ewe because um, that just sounds gross to me. I like cheese in my lasagna, and pumpkin absolutely does not go with cheese. So I personally cannot eat pumpkin lasagna but if you try it, please let me know how it goes.
Although my sister did make pumpkin tamales one time and they weren’t half bad. So never say never I guess.
These waffles are so delicious, and so pumpkiny, and so puffy! I love how puffy they are.
And they’re slightly more dense than your average Belgian waffle. Which is how I prefer them. Because the thing about waffles is that they were designed for one very special reason. And that reason, is to serve as a vehicle for syrup. Dense puffy waffles are perfect for cradling pools of syrup in the squares. If the waffle is too crispy and light, the syrup will soak straight through.
When I get stuck with a waffle that does that, I end up having to use seven times the amount of syrup and still never get that really sticky, syrupy laden bite I’m searching for. These pumpkin waffles on the other hand, keep the syrup sitting on the top, and they are my new go-to choice when I really need a good dose of my all-time favorite maple syrup.
Oh you didn’t know I’m an expert on waffles? Ya learn something new every day!