Pumpkin Waffles


I have to admit, I'm one of THOSE. You know, the people that are actually excited for summer to end and fall to begin. I know, I'm awful. Fall is my season though! I'm a November baby! I also just find it to be more comfortable all around. The clothes are more comfortable (hello jeans & fave sweater), the shoes are more comfortable (booties anyone?) and the FOOD is more comforting! 

Pumpkin Waffles are a perfect fall breakfast!

Pumpkin Waffles are a perfect fall breakfast!

We're about to be bombarded with pumpkin everything! And I couldn't help but jump on the bandwagon! Not to mention these waffles are absolutely delicious (so much so that my husband once asked for them in the middle of summer, just because!). The thing everyone needs to understand about pumpkin is this. It has little to no flavor. Pumpkin itself is VERY mild. So when people say the "hate pumpkin spice" - what they mean is they don't like cinnamon, nutmeg and clove. So if you ARE one of those people, don't shy away from every pumpkin recipe you see - it's not the pumpkin you don't like! 

Cinnamon, nutmeg & clove are what give pumpkin spice it's real flavor!

Cinnamon, nutmeg & clove are what give pumpkin spice it's real flavor!

Pumpkins are a squash and as such they add moisture, texture and nutrients to any dish! Fall and winter squashes (like pumpkin & butternut) improve digestion, can reduce inflammation and help your heart! They're loaded with fiber and Vitamins A and C. You'll also notice that these waffles get most of their sweetness from maple syrup - NOT sugar. Maple syrup (if you get the real stuff) can also reduce inflammation and boost your immune system! Top them off with warming spices like cinnamon, nutmeg, clove and ginger and you're in pretty good shape! While waffles are still an indulgence, I tried to add in some health benefits with those ingredients. I hope you and your family enjoy these as much as we do!


Pumpkin Waffles
Makes about 6 waffles

1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1 (heaping) tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground clove
1/4 tsp. ground ginger
2 tbs. dark brown sugar
1 tsp. salt
1 15 oz. can pumpkin
1 c. milk (I use almond)
1/4 c. maple syrup (plus more for serving)
2 tsp. vanilla extract
2 eggs
4 tbs. butter, melted (plus more for serving)

Pre-heat your waffle iron according to its instructions.

In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, clove, ginger, brown sugar and salt. Set aside.

In a second bowl, combine pumpkin, milk, maple syrup, vanilla, eggs and butter and mix until smooth and combined.

Pour the wet ingredients into the bowl with the dry ingredients and gently mix until a batter forms. Be careful not to over mix.

Grease the waffle iron with cooking spray. Using a 1/3 measuring cup, pour batter onto iron. Cook according to the manufacturer's instructions. 

Serve waffles warm with butter and syrup (though I like mine plain because they're so flavorful!)