Sunday, January 24, 2010

Pumpkin Waffles with Pumpkin Butter

We love waffles in this house. They are easy to freeze to always have on hand. Since these waffles have a fair amount of fiber and vitamin packed pumpkin, I don't feel as bad starting the day with white flour. To give you a heads up, this recipe made a LOT of waffles! I served my waffles with a yummy homemade pumpkin butter (recipe below) that was quick and easy to make.

Pumpkin Waffles
Adapted from
2 1/2 Cups Flour
1/3 Cup Light Brown Sugar
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
4 Eggs
1 Cup Milk (I used rice milk)
1 Cup Buttermilk (I used low fat)
1 Cup Pumpkin Puree
6 Tbsp Butter, melted

1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.

Pumpkin Butter (Makes 1 Cup)
Recipe by
1 Cup Pureed Pumpkin (I used canned)
1/2 Tsp Cinnamon
1/8 Tsp Nutmeg
1/8 Cup Honey
1 Tbsp Agave Nectar
1/2 Tbsp Lemon Juice

1. Place all of the ingredients in a saucepan and cook over low heat for 5 minutes stirring occasionally.
2. Cool and serve.


  1. I hope you liked these. We freeze them so we can have them for breakfast, snack or even dinner! PS It's 1 Cup of milk (woops)!