(recipe from blog reader Helen)
- 2 cups flour (I used all whole wheat flour.)
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 Tablespoons vegetable oil
- Pumpkin pie spice, to taste (I added in about 2 teaspoons.)
Mix together milk, pumpkin, egg, and oil in one bowl. Combine flour, brown sugar, baking powder, baking soda, and pumpkin pie spice in another bowl. Stir dry ingredients into pumpkin mixture and cook on waffle iron according to waffle iron directions.
These waffles were okay. Definitely not as good as our favorite Whole-Wheat Waffles and they didn’t seem to come out of the waffle maker really easily. I’m wondering, though, if it was because I doubled the recipe and maybe this recipe is better if you don’t double it? Or maybe it was because I used all whole wheat flour? I’m still debating what it might be.
The Cranberry Orange Muffin recipe is here. These were fairly yummy, though again, not a winner recipe in my book. The batter is thick and I think that makes them more on the dry side, almost the consistency of a scone rather than a muffin.
I was thinking that these would be spruced up and more delicious if they had a powdered sugar/milk glaze on them. But alas, I don’t have any powdered sugar in the house right now!