I discovered this recipe probably four or five years ago after checking the The Classic Zucchini Cookbook out of the library. My family does not like zucchini or many other squashes for that matter but I do so I was interested in finding some recipes to try out. One squash (that I sometimes forget is a squash) that my family LOVES is pumpkin! Just about anything pumpkin will do. And since its packed with Vitamin A, low in calories and high in other anti-oxidant nutrients, you can’t go wrong with this great squash!
I am happy to serve it in lots of forms. As a matter of fact, I went a little nuts stocking up on pumpkin after the holidays when Walgreens (of all places?!?) had their cans of pumpkin on sale for 70 cents each. I think I was paranoid about the pumpkin shortage I’d heard about and wanted to make sure we would have enough. Or maybe I was contributing to the pumpkin shortage problem—ha!
Ok, back on track now…. Another thing we love is waffles for breakfast. So this recipe was a match made in heaven! Leftovers store great in the freezer. Since they don’t have ANY sugar in the recipe, we add a little of our own with a squirt of whip cream (not non-dairy whip which is totally fake you know and well, not dairy!) and a drizzle of real maple syrup. Just a little will do it and these are gobbled up before I know it! This last time I put some chopped pecans on top and wow, was that delicious! With just a few simple ingredients, you can whip these up in not time and you’ll have some delicous AND nutritious waffles for your family.
Here’s the recipe in case you want to give these a try yourself. Enjoy!
Pumpkin waffles pack a delicious and nutritious punch at breakfast time. They're simple to prepare and are great to make ahead and have in the freezer too for busy mornings. Top with a little whip cream or a drizzle of maple syrup and chopped nuts and you're good to go!
- 2 Cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 eggs
- 1 ¾ cup milk
- ¾ cup cooked and mashed pumpkin or canned pumpkin puree’
- ½ cup canola oil
- ½ cup chopped nuts
- Brush the waffle iron lightly with oil and preheat it.
- Into a large mixing bowl, sift the flour, baking powder, salt, cinnamon, ginger and nutmeg. In a separate bowl, beat together the eggs, milk, pumpkin and oil. Stir the pumpkin mixture into the dry ingredients and mix well. Stir in the nuts.
- Spread a ladleful or so of batter onto the waffle iron and bake until done, usually 3 to 5 minutes, depending on the iron.
- Serve immediately.
- NOTE: If you are making waffles for a crowd, you can hold them in a 200° oven for 15 minutes as you make more waffles.