OK. It’s Spring. I get it. Fall was so six months ago. But humor me here and take a look at these soft, beautiful, pillowy pumpkin waffles. The delicious doughy waffle with the sweetness of the maple syrup and the crunch of the walnuts. All in one bite. Kind of almost makes you want to carve a jack-o-lantern, doesn’t it? Kind of makes you want to jump in a nice big ol’ pile of leaves.
No? That’s alright. I still like you. Just do me a favor and give these a try before you get all Spring on me. I promise to bring you bright, Spring green recipes in return.
Pumpkin Walnut Waffles
adapted from “Mom’s Guide to Meal Makeovers”
3 eggs, beaten
1 1/2 cups milk
1/2 can pumpkin
1 T canola oil
1 t vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup chopped walnuts
2 t baking powder
3/4 t cinnamon
1/4 t salt
Preheat your waffle iron. Whisk eggs and milk in a medium sized bowl. Add your pumpkin, oil, vanilla and stir. In a large bowl, combine flours, walnuts, baking powder, cinnamon and salt. Mix together wet and dry ingredients. Spray your waffle iron with cooking spray and follow your waffle maker’s directions. Serve with maple syrup.
Hint: If a certain someone and his kids wanted to make these for me for mother’s day, I wouldn’t be opposed 🙂
5 thoughts on “Pumpkin Walnut Waffles and Seasonal Defective Re-order”
I don’t think there’s ever a wrong time for this combination
oh this looks delicious. i miss all things about Autumn. who knew you could make pumpkin waffles.
Totally did the same thing last week. Busted out my last can of pureed pumpkin and made pumpkin bread, pumpkin scones, and pumpkin spiced oatmeal to use it all up. Loved every out-of-season bite! Thank goodness for canning!