Because t’is the season to Pumpkin! You. Are. Welcome!
HEALTHIER PUMPKIN PECAN WAFFLE
- 2 tablespoons unsalted butter
- 3/4 cup pure pumpkin puree canned
- 3 large eggs
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 teaspoons ground cinnamon
- Hefty sprinkle of pumpkin pie spice
- Hefty sprinkle of salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cups whole wheat flour (can sub 1/2 cup for almond flour)
- Optional (not really): 1/2 cup chopped pecans or nuts of choice
- Preheat waffle iron.
- Place the butter in a large bowl and heat in the microwave to melt the butter.
- Add the pumpkin puree and whisk to combine.
- Add the eggs, maple syrup and vanilla and whisk to combine.
- Whisk in the milk.
- Add spices/seasonings, baking powder, and baking soda. Whisk until well combined.
- Whisk in the whole wheat flour and almond flour if using.
- Fold in pecans or nuts of choice if using.
- Cook waffles in greased, preheated waffle iron according to manufacturer’s instructions. Mine take about 5-6 minutes per waffle. This is my favorite waffle maker.
- Serve with warm maple syrup, more pecan pieces and whipped cream (I love coconut whipped cream!)
To store: Waffles freeze well and reheat well the next day as well if kept in the fridge. Transfer extra cooked waffles to a wire rack to cool or in a preheated oven at 250F to keep warm until you’re ready to eat.
Once cool, store waffles in a zip-top bag in the freezer for up to 3 months. Defrost and then gently warm/crisp in a toaster or oven on low heat.
Count Colors, NOT Calories!
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