Whole Wheat Pumpkin Waffles make a perfect fall breakfast!
We watched The Croods last night. I’ve gotta say it was pretty funny! I just feel bad that cave men never got to experience these waffles.
That was bad.
Anyway. I’ve been experimenting with these waffles for a few weeks now and I’ve finally settled on the right balance of flavors. They are light and fluffy inside and crunchy on the outside. Just like I like them!
THE best part is that it uses an entire can of pumpkin purée. Granted, now that I have my Vegan Pumpkin Spice Frappuccino recipe that uses leftover pumpkin purée, I don’t necessarily need to use up the entire can. But, I’ve gotta say, I love that there’s no waste here! We’re using the entire 15 ounces of pumpkin.
Well, I hope you all have a Happy Halloween! Can’t wait to show off my little spider (a.k.a. Liam). 😀
Whole Wheat Pumpkin Waffles
- 2 cups white whole wheat flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup olive oil
- 1 tablespoon vanilla extract
- 2 tablespoons honey
- 2 eggs
- 1 (15 ounce can) can pumpkin purée
- Preheat waffle maker.
- Mix first 4 (dry) ingredients together in a large bowl.
- In a separate bowl, mix the rest of the (wet) ingredients.
- Pour the wet ingredients onto the dry ingredients (keeps the flour from going everywhere) and mix.
- Spray the waffle maker with cooking oil spray and cook according to your manufacturer’s instructions.
- Put the waffles in the preheated 250° oven to keep warm while you cook the others. (If you have any leftover, freeze them for a midweek breakfast without the hassle!)
Servings: 6-7 belgian waffles