Recipe by SuzieQ
"These were designed to be a great way to use up some extra pumpkin. Serve with honey butter and maple syrup.
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whole wheat flour
pumpkin pie spice
When I made this recipe, I used "soured" milk (lemon juice added to milk to make it seem like I used buttermilk) and I used all butter instead of butter/olive oil. These turned out so beautifully, they puffed up nicely in the waffle iron and when you ate them, they were tender, fluffy and just WONDERFUL. I served these with extra butter and homemade maple-vanilla syrup. The family loved them. This recipe's a keeper.
The flavor is a five for sure, but these were incredibly hard to cook. They stuck to my waffle iron and even at that, took ages to cook through. If I can find out a way to keep the sticking at bay, I'd definitely make them again.
very good, flavorful waffles. I doubled the recipe & froze the remainder. i gave 4 stars instead of 5 due to the cooking time needing to be about 10 minutes to get them beyond the soft stage. very yummy recipe and I will be making them again.
Excellent! I used all purpose flour and subbed ground oats for the wheat germ. Nice crisp/tender texture and great flavor. We had these with whipped cream, maple syrup and toasted chopped pecans. Yum. Thanks for the recipe!
5 stars without a doubt. These are very good. There is a lot of moisture in the batter, so they continue to emit steam even when ready to come off the waffle maker, which requires gently lifting the lid to test whether they will come out or need more time. Mine take considerably longer than the suggested time. I have made them as written, but now I do it with a few tweaks. As written, they are perfect, but to keep things simple, I use all olive oil and two whole eggs. I also like to use buttermilk. Tender crisp and full of delicious flavor. We leave out the nuts and serve with whipped cream and syrup. Heaven!
Oh My Goodness, these are amazing! How nice to have something for breakfast that packs in a ton of nutrition. I made this using the white whole wheat flour and my family didn't seem to be able to tell that they are "whole wheat" waffles. I subbed Splenda for the sugar, didn't have applesauce so I used all pumpkin, walnuts were on hand so I used those instead of the pecans. The only thing I added was a teaspoon of vanilla into the wet ingredients. I will make these often, they are that good!
These are most excellent! Perfect for a fall Saturday morning. I did make a few changes - replaced half of the flour with all-purpose flour, used all canola oil instead of butter and olive oil, and 2 whole eggs. Instead of adding the applesauce, I just added another 1/2 cup pumpkin (using 1 cup pumpkin total and giving it more pumpkin oomph!). Loved the flavor and texture inside, but they didn't turn out very crisp on the outside (no doubt because of my changes, so I'm not faulting the recipe for that!). I enjoyed mine with whipped cream and a sprinkling of nutmeg, while hubby loved maple syrup on his. Just a note: to avoid an aftertaste with your waffles and pancakes, use an aluminum-free baking powder.
Made this this am, and my kids and I loved it. I doubled the batch and froze some for later!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Pumpkin Waffles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 234
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