Yes, fall is long over and we’re having spring right now, but waffles and ice cream deserve an exception to the rule that all things pumpkin spice belong into fall. It’s only a little bit, and if it makes you uncomfortable, this probably isn’t the right recipe for you right now.

I like to use canned pumpkin year round, often just to sneak some veggies into breads or sweet bakes. Warm spices just happen to come along with it.

For the waffles, you need:

• 125g melted and cooled butter
• 250g milk
• 2 eggs
• 250g canned pumpkin puree
• 1 Tbsp vanilla
• 230g all purpose flour
• 1 Tbsp baking powder
• 3 Tbsp brown sugar
• 1 tsp ginger
• 1 tsp cinnamon
• pinch of nutmeg
• pinch of salt

Mix everything until you have a smooth batter. Bake per your waffle irons instructions until all the batter is gone.

Serve your waffles with a scoop of ice cream or frozen yogurt, some blueberries and a drizzle of maple syrup.

Enjoy!