Pumpkin Waffles

Pumpkin. It’s not just for pie anymore. Or November for that matter!

waffle header

(Yes. Yes I did have two waffles. And bacon as a matter of fact. Who’s asking?)

dry with measures

To be festive, I made these on Thanksgiving morning but I wont be holding them hostage to the holiday season. Oh no, these babies are going to be year round.


I think there are two kinds of people in this word: waffle people and pancake people.

wet and dry

Whenever I used to frequent the Waffle House in my younger days a waffle was always a part of  the smorgasbord  that they laid out in front of me.

waffle maker

Don’t get me wrong, I like pancakes but I am definitely on TEAM WAFFLE! The way the iron pressed craters hold onto the syrup gets me every time.

waffle in iron

Enough with the mushy waffle loving.

waffle with sugar

Adding powdered sugar and real maple syrup are the last hurdles between me and that waffle.




1 1/2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 pinch salt

2 eggs

1/4 cup firmly packed brown sugar

1 tablespoon  white sugar

1 cup canned pumpkin puree

1 2/3 cups milk

4 tablespoons butter, melted and cooled

Powdered sugar for dusting

Instructions and directions:

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.

In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well. Gently fold pumpkin mixture into the flour mixture. Mix together but do no over mix.

Cook according to your waffle iron directions.

I make these in my round waffle iron on medium and it uses about 1/3 cup batter per waffle.


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