Pumpkin Waffles
Have Pumpkin or Squash? These Pumpkin Waffles are like your favorite waffles recipe hidden with winter squash (pumpkin or squash) and mildly spiced with cinnamon to bring out the best of fall! Have a healthy breakfast to start your morning!
Equipment
- waffle iron
Ingredients
Pumpkin or Squash Waffles:
- 2 cups all-purpose flour
- 1/4 tsp cinnamon
- 3 eggs
- 1/2 cup oil
- 2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cup milk
- 3/4 cup canned pumpkin or squash*
Instructions
How To Make Pumpkin Waffles:
- Preheat waffle iron.
- Meanwhile, whisk together all the ingredients.
- Scoop a heaping 1/2 cup of waffle batter into the waffle iron and cook until done. Serve with maple syrup and butter.
Notes
- Any Squash* can be used for canned pumpkin.
- To make Squash or Pumpkin Puree: cut the winter squash in half. Scoop out seeds and place on a baking sheet. Roast for up-to 2 hours or until tender. Scoop the flesh out of skins and blend or mash with a little water for a smooth consistency. You can either can or freeze.
- Freezer instructions: freeze cooked waffles into a gallon-sized freezer bag for up to 3 months.
- To reheat- toast in a toaster until thawed and hot.
Nutrition Facts
Pumpkin Waffles
Serving Size
1 whole waffle
Amount per Serving
Calories
404
% Daily Value*
Fat
24
g
37
%
Saturated Fat
4
g
25
%
Cholesterol
89
mg
30
%
Sodium
260
mg
11
%
Potassium
400
mg
11
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
10
g
20
%
Vitamin A
5000
IU
100
%
Vitamin C
1
mg
1
%
Calcium
179
mg
18
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
