Cinnamon Pumpkin Waffles Recipe Reviews - Allrecipes.com (Pg. 7)
Photo by CC♥'s2bake
Reviewed: Apr. 4, 2010
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!
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Reviewed: Mar. 29, 2010
These were really good. Made per the recipe but saved the nuts to put on top for those that wanted them. In addition to the nuts, we served these with real whipping cream and real maple syrup. It was a great way to use up some of the pumpkin I had left in the freezer. Thanks!
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5 users found this review helpful

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Reviewed: Mar. 28, 2010
use chocolate chips!
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Photo by SunnyByrd
Reviewed: Mar. 21, 2010
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!
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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Reviewed: Dec. 29, 2009
Yum! Cooked this without the wheat germ or pecans. The cooking time was a bit off. Just over 7 minutes worked well.
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Reviewed: Nov. 25, 2009
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.
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Photo by trollmother

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2009
Made this this am, and my kids and I loved it. I doubled the batch and froze some for later!!
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7 users found this review helpful

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