Since it’s fall, I’m boosting the nutrition of my everyday freezer waffles with pumpkin. I like to use fresh pumpkin puree from the freezer when I have it on hand. Store-bought pumpkin will work, too. Either way is a win in my book when I have easy waffles throw in the toaster whenever we want waffle sfor breakfast, lunch or dinner.
Sometimes I pack waffle sticks in my preschooler’s lunch box. It’s a treat for her to dip and dunk until she is sticky all over;) She came home the other day and said she needed a shower, that’s my girl.
Pumpkin Freezer Waffles:
Ingredients:
- 4 eggs
- 3 1/2 cups milk
- 2/3 vegetable or canola oil
- 1 cup frozen* or store-bought or homemade pumpkin pureee
- 4 cups flour (I use 100% King Arthur White whole wheat flour, but feel free to sub 2 cups ww and 2 cups unbleached all-purpose)
- 2 Tablespoons baking powder
- 2 teaspoons kosher salt
- 1 Tablespoon pumpkin pie spice {try homemade}
Directions:
Tip: After thawing fresh pumpkin puree, allow it to sit in a fine mesh collander to remove the excess water. Proceed to use in your favorite recipes.
- Beat eggs in a large bowl. Stir in milk , oil and pumpkin.
- Add flour, baking powder, salt and spice. Mix thoroughly.
- Allow batter to stand for five minutes while waffle iron preheats. Batter will be thick. Spray waffle maker with cooking spray. Pour a little less than 1/3 cup batter into each waffle well. Cook as directed by your waffle maker.
Now imagine the topping possibilites for your pumpkin waffles: chopped pecans, whipped cream, real maple syrup or caramel. I’ve got an easy carmel sauce next week, save some waffles in your freezer for this recipe 
Are you making your pumpkin waffles yet? Do you need some homemade syrup?
Got leftover pumpkin? Try pumpkin pie bars, pumpkin cake, pumpkin scones, pumpkin chocolate chip muffins, pumpkin pancakes or mix into southwest chili, it’s delish.
