It seems that Texas is going to skip fall, again. It’s been bouncing around from Summer to Winter. Here in the Panhandle we got 7” of snow followed by a 70F day. It was one of those “only in Texas” moments to be able to look outside my kitchen window and see a snowman in the backyard. I’m still trying to savor fall flavors such as pumpkins, pears, and apples.
Pumpkin Waffles are by far one of my favorite fall breakfast foods. My toddler tries to get out the waffle maker almost every morning. I try and get him interested in something else because if I’m being honest, I don’t exactly feel like making waffles every morning. I’ve made double batches but they never last long either. My husband and my boys just seem to eat more of them!
There is lots to like about these easy Pumpkin Waffles. They are made with over 50% Whole-Wheat Flour. They have a nice pumpkin flavor without being overly sweet and the batter contains just 2 Tbsp. of brown sugar, so they contain very little added sugar. We prefer them plain, without syrup. What do you normally top your waffles with?
Pumpkin Waffles
Ingredients
- ¾ cup Whole Wheat Flour
- ½ cup All-Purpose Flour
- 2 Tbsp. Brown Sugar
- 1 tsp. Baking Powder
- ¼ tsp. Baking Soda
- 1 tsp. Cinnamon
- ¼ tsp. Salt
- 1 tsp. Pumpkin Pie Spice
- 2 Eggs
- 1 ¼ c. Milk
- ½ c. Canned Pumpkin
- 2 Tbsp. Butter melted
Instructions
- In a large bowl combine the flour through pumpkin pie spice. In a small bowl, whisk together eggs, milk, pumpkin and melted butter. Stir pumpkin mixture into dry ingredients just until moistened.
- Pour batter into preheated waffle iron and cook until fully cooked.
Enjoy!
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