Pumpkin Waffles

It’s really good autumn breakfast, especially if you had homemade pumpkin puree. For autumn taste and smell I added pumpkin pie spice. Recipe adapted from Taste of home site.

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1 cup all-purpose flour (or you can use gluten-free all-purpose flour)
2 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, allspice)
2 eggs, lightly beaten
1 cup milk (or non-dairy milk – coconut, almond or soy)
2/3 cup  pumpkin puree
4-1/2 teaspoons butter, melted (or non-dairy analog)

In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the eggs, milk, pumpkin and butter; stir into dry ingredients until blended.  Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

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One Response to “Pumpkin Waffles”

  1. […] of) pumpkin pie taste. Soft (if more crunch preferred, add 1-2 tbsp. of melted butter, like in older recipe), fragrant and tasty. And some oat bran for health […]

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