I love pumpkin flavored anything. The Boy, not so much. I kept seeing recipes for pumpkin waffles, and finally on Saturday I woke up and decided, who cares, if he doesn’t like it he can eat cereal!

Once I decided I was going to make it I began to search for a recipe. All the ones I saw kept calling for buttermilk, which I didn’t have. I turned to one of my favorite sources for recipes, Cooking Light. I found this recipe, and luckily I had all the ingredients on hand. They came together quickly and I subbed whole wheat flour for half of the flour in the recipe.

He took one bite and looked up and asked if there was cinnamon in the waffles. I told him they were pumpkin waffles. He gave me “the look” and rolled his eyes, and just said “You and your pumpkin”. But he did finish his! I tried mine with both maple syrup, and then with pumpkin butter, and I preferred it with the pumpkin butter!



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Pumpkin Waffles

Ingredients:

1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves (I used pumpkin pie spice)
1 cup 1% low-fat milk
1/2 cup Pumpkin Puree
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 large egg, lightly beaten
Cooking spray

Directions:

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.

Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.