Pumpkin Waffles (with a Hint of Cinnamon)
These fluffy Pumpkin Waffles with a hint of cinnamon are the perfect fall breakfast treat. This simple waffle batter featuring pumpkin can be made ahead and stored in the refrigerator overnight.
Servings: 4 people
- 1 cup flour all purpose
- 2 Tablespoons flour all purpose
- 1 Tablespoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs, beaten
- 2 Tablespoons maple syrup
- 1/2 cup canned pumpkin solid packed
- 2 Tablespoons butter melted
- 1 cup evaporated milk, (regular milk will work too)
Mix together flour (1 cup plus 2 Tablespoons), cinnamon, salt, baking powder and baking soda in a large bowl.
In a separate bowl, combine eggs, maple syrup, pumpkin, milk and butter.
Stir wet ingredients into dry ingredients until just combined (don't overmix).
Bake in a preheated waffle iron according to the manufacturer's directions. Or, refrigerate until the next morning.
- This simple pumpkin waffle batter can even be prepared the night before and put in the refrigerator until ready to cook up the next morning.
- Be sure to use canned pumpkin puree, not canned pumpkin pie mix. Do yourself a favor and double or triple the batch.
- Barbara cooks up the extra batter in the waffle maker, and keeps the cooked waffles in the refrigerator to eat throughout the week.
- Just wrap the cold waffle in a wet paper towel and microwave for 30 seconds, or be like us and eat them cold, or even smeared with peanut butter.
- For an simple, plain waffle recipe, check out this recipe!
- The nutritional information below is auto-calculated and can vary depending on the products used.
Calories: 338kcal | Carbohydrates: 44g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 564mg | Potassium: 343mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5213IU | Vitamin C: 3mg | Calcium: 252mg | Iron: 3mg