I love everything pumpkin, and usually stock up on canned pumpkin while it’s on sale over Thanksgiving so that I can make these pumpkin spice waffles year round.
3 cups whole-wheat flour (I prefer Wheat Montana’s Prairie Gold)
1/2 cup ground flaxseed (optional, but why not?)
2 Tbs. baking powder
2 Tbs. brown sugar
1 tsp. cinnamon
1/2 tsp salt
1 tsp ginger
1/4 tsp nutmeg
1 tsp. vanilla
1/2 cup pumpkin puree
2 3/4 cups water
Preheat the waffle maker. I use a Belgian waffle maker, but you can also make these in a traditional waffle maker.
Mix the dry ingredients in a medium mixing bowl.
Make a well in the dry ingredients and add the pumpkin, vanilla, eggs, and water. Mix well (no lumps remain). You may need to add more water in order to get a thick, but runny batter.
Use a spritz of cooking spray on both sides of the waffle iron (even if it’s a non-stick one), since the waffles don’t have any added oil in them.
Serve with maples syrup, pecans, and peanut butter…or however you love waffles!
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Keywords: PSL, Pumpkin, Waffles, Breakfast,Whole-wheat