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Gingerbread Pumpkin Waffles and Rum Caramel Buttermilk Recipe

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This recipe for Gingerbread Pumpkin Waffles and Rum Caramel Buttermilk, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Leslie Owle


Rum Caramel Sauce

1 c. sugar
1 tsp. baking soda
1 c. buttermilk
6 tbs. butter chunks
2 tbs. corn syrup
2 tbs dark rum
1 tsp. vanilla
pinch of salt

Mix sugar, soda, buttermilk, butter and corn syrup in a saucepan over medium-high heat. Whisk consistently until amber brown (8-10 minutes). Remove from heatand stir in remaining ingredients. Transfer to a bowl and cover.


2 c. AP flour
2 tbs. sugar
2 tbs. light brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1 tsp. ginger
tsp. cloves
tsp. nutmeg
tsp. salt
4 eggs
1 c. milk
6 tbs. melted butter
can pumpkin
c. sour cream
3 tbs. molasses
2 tbs. diced candied ginger

Mix dry. Mix wet. Combine and cover. Let sit 15 minutes. Pour batter into a waffle iron.




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