Whole Wheat Pumpkin Waffles

IMG_3153

My absolute favorite month of the year comes to a close on Saturday. To me, there is┬ásomething a bit magical about Octobers in Michigan. The crisp air makes for the perfect running weather, complete with the crunch of fallen leaves underneath your feet. The trees transform into the most beautiful shades of yellow, orange & ruby red. And life always seems to slow down a bit after a busy summer season. I love relishing in the quiet of weekend mornings as we watch the leaves fall from our windows. And nothing can make a sleepy morning better than a delicious breakfast paired with hot coffee. I thought I would use a few classically “fall” ingredients for a sweet and hearty breakfast. These waffles are perfectly spiced with a mixture of cinnamon, cloves, and allspice, but the star of the dish is pumpkin. The pumpkin gives the waffles a slightly orange hue and a deliciously subtle sweetness. Paired with a touch of pure maple syrup, and you have yourself the perfect breakfast.

Ingredients: Makes 5 waffles

  • 1 and 1/4 cup whole wheat flour
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1 beaten egg
  • 1 cup almond milk (or regular milk)
  • 1/2 cup pumpkin puree
  • 2 tablespoons canola oil

Preparation

  1. Combine dry ingredients in a large bowl (flour through allspice) and stir until combined
  2. In a separate bowl, combine egg, milk, pumpkin and canola oil.
  3. Add wet ingredients to dry and stir until just combined
  4. Spray hot waffle iron with cooking spray and pour batter into waffle iron
  5. Repeat until all batter is gone
Advertisements