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!
Pumpkin or Squash Waffles:
3/4cupcanned pumpkin or squash*
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.
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.