Whole Wheat Pumpkin Waffles

Whole Wheat Pumpkin Waffles

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Fall is here and we are quite excited about it. Cooler weather, changing leaves, and, of course, apples and pumpkins galore–I’m a fan of all of it. I have several favorite apple recipes to share in the coming weeks and have more than enough apples to do so (credit that to the 25 pounds we picked while visiting the orchard last weekend), but given the cold, rainy weather, I thought pumpkin waffles would be just the thing to motivate you to get out of bed on such a weekend.

These waffles originate from our favorite waffle recipe: classic whole wheat waffles from King Arthur Flour. We enjoy the classic version on many a Saturday morning with simply maple syrup and a side of bacon, but sometimes we get fancy and top them with berries and their juices. However, for Fall, it was time to switch things up. I looked at several pumpkin waffle recipes but ended up returning to the original whole wheat version and adding from there. The result was just what I was looking for: sweet (but not too sweet), pumpkin waffles that taste of cinnamon, ginger and nutmeg. Top these with a little butter and syrup and, of course, a steaming hot cup of coffee fixed just to your liking.

Whole Wheat Pumpkin Waffles
Adapted from King Arthur Flour’s Whole Wheat Waffles 

1 1/2 c whole wheat flour
2 t baking powder
1/2 t salt
2 T white sugar
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1 large egg
1 1/2 c milk
1/4 c canola oil
1 c canned pumpkin

Preheat your waffle iron.

Mix all dry ingredients (flour through nutmeg) in a large mixing bowl. Add egg, milk, and oil and mix thoroughly. Fold in the pumpkin.

When your waffle iron is hot, scoop your batter onto the iron and allow to cook to your desired done-ness using the sensor on your waffle iron. I find that approximately 1/3 of a cup of batter is the appropriate amount for our waffle iron.

Remove waffle from iron and continue cooking waffles until you are out of batter. Enjoy all at once or as you go!

Serves 4.

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