Pumpkin Waffles and Cranberry Orange Muffins

Utilizing more of the bargain cranberries and pumpkin I snagged recently, we next made a double batch of Pumpkin Waffles and Cranberry Orange Muffins.

pumpkin waffles

 

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.

cranberry orange muffinsThe 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!

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Comments

  1. karyn s. says

    First of all I LOVE your blog. I read about 20 a day and always look forward to yours. We recently have a few favorite muffin recipe. My boys call them Super Power muffins and they gobble them right up. Yesterday I made them with gratted carrots and you’d never know. I love it and wanted to share something with you since you share so much with me! God bless!

    super power muffins:

    1 cup brown sugar (I don’t pack it!)
    ¼ to ½ cup peanut butter
    1 banana
    *optional ½ cup of apple sauce or carrot puree
    1 egg
    1 cup whole wheat flour
    1 tsp baking powder
    1 tsp baking soda
    ½ tsp salt
    *optional ¼ cup chocolate chips
    Preheat oven to 350 degrees. Mix all dry ingredients well and set aside. Blend everything else and then sift in dry ingredients. Spray muffin tray. Bake for 15-18 min. Makes 12 – double for 24.

    *********************
    Money Saving Mom here: Oh yum! I’m definitely going to try these out; they look perfect for something to have on hand for snacks! Thank you!

  2. Morgan says

    I bet it’s the Whole Wheat flour. It acts different than regular flour in recipes.

    -Morgan

  3. Rae says

    I still can’t believe you’ve been able to do all this in one day LOL. It makes me feel very lazy. Well I did do my oat bread and it was very good. I would like a waffle maker so I could make my own but honestly I don’t have any extra room in my kitchen as it is. And I want to get a pasta roller machine thing. I tried making homemade pasta a bit ago and loved the flavor but the dough was just too hard to roll thin using a rolling pin (plus I hate rolling ANYTHING). I know that I would make lots of homemade pasta if I got one of the rollers. I just don’t know how to fit all of this in my kitchen. The breadmachine takes up a lot of room … still worth it to have that fresh bread but cramped! And now I’m rambling (oops) so I’ll say congrats on a productive day!

  4. Julie says

    If your readers want a waffle iron but don’t want to spare the room for an electric version, they can get a stove-top iron instead. You can just store it alongside your frying pans.

    They are a little expensive, but worth the space-saving in my opinion. Plus they will never break!

    Lehman’s carries two types:

    A square shape: http://www.lehmans.com/shopping/product/detailmain.jsp?itemID=1998&itemType=PRODUCT&RS=1&keyword=waffle

    Or a round shape: http://www.lehmans.com/shopping/product/detailmain.jsp?itemID=6502&itemType=PRODUCT&RS=1&keyword=waffle

    Also, the high sugar content (from the sugar and the pumpkin) in your waffles probably caused them stick a bit in the waffle iron (because the sugar caramelizes). I’d suggest doubling your oil content to fix that.

  5. Sandy says

    Those pumpkin waffles look fabulous! I make gingerbread waffles with Betty Crocker gingerbread cake mix. Just mix as directed and pour on your waffle maker. I dust with powdered sugar. Yum!

  6. Becki Huml says

    Have you ever explained your freezing process on your blog? I have tried freezing waffles and they always end up freezer burned. Just wondering if you had a fool-proof way of doing it that made them taste fresh when reheated? Love you blog and look daily at it! Thanks!

    Becki

    *************************
    Money Saving Mom here: I usually just let them cool and stick them in freezer bags and stick them in the freezer. To reheat, we just thaw them in the microwave. You can also heat them on a cookie sheet in the oven if you like them crispier.

    Hope that helps!

  7. Rae says

    Oh Crystal, I have one question… how do you store your homemade bread that you make? Not the stuff that you freeze just what you are going to be using that week. I’ve really gotten into making my own bread during the past month but after a day or so it starts to dry out. I was wondering how you store it… do you wrap it in something? Put it in a container? thanks

    *******************
    Money Saving Mom here: I usually stick it uncut in a plastic bag on the top of the fridge. It lasts fairly fresh like that for up to three days. We just slice off what we need as we need it.

    Hope that helps!

  8. says

    Love the blog! Quick question about all the baking: are you freezing the results of your very productive day? If so, do you have any tips on how to freeze things like waffles without suffering freezer burn or dryness?

  9. Jennifer says

    if you don’t have powdered sugar, take some regular sugar and run it through the food processor with the s blade. that powders it pretty good.

  10. Leah says

    I have an amazing cranberry muffin recipe. I got it from a cranberry farm in Oregon. If you want it email me – leahmjohnston (at) yahoo (dot) com.
    I love your blog!!! Actually, I love ALL your blogs!

  11. Rae says

    Ok thanks I’ll try that! And thank you Julie for the tip on the stovetop waffle thing. I’ll have to check that out. If it’s thin and can stand sideways in my pot/pan cabinet, I’d have room.

  12. Stephanie says

    Thanks so much to your reader Karyn S. who posted the Super Power Muffin recipe. You will HAVE to do these on your next Baking day. I just made some tonight- pregnancy craving plus my midwife just told me I was lacking on protein (I’m 37 weeks with #4) They are EXCELLENT! My favorite muffin so far. I followed the recipe exactly and added a 1/4 cup leftover peanut butter/chocolate swirl chips. These were so good that I didn’t even need the chips to make them perfect! Next time I may decrease the brown sugar and substitute some honey to “healthify” it some more. Your Baking Days are always an inspiration to me! Thanks!!!

  13. says

    My favorite frosting for muffins: Cream cheese and a little frozen juice concentrate mixed up in the blender. Simple and delicious — I like the combo of pineapple juice frosting on carrot muffins.

  14. Amy says

    I tried the waffles. I doubled the batch and only used I teas. of baking soda. (it sounded like too much to me) I added 1/4 teas. salt and 1 teas. vanilla. I did not use whole wheat as I do not have any on hand. Delicious.

  15. Amy Wood says

    Crystal,

    About the waffles, it may not be the whole wheat flour- I always make our waffles with all whole wheat flour (in fact I just made some this morning!) and they come off very easily, no sticking at all. Just wanted to share my experience!

    Amy W.

  16. says

    You really have gotten me inspired to start baking like this!! It really makes sense…it’s a natural progression of couponing and stockpiling. I’m gonna snag some of your recipes. Thanks as always, Crystal!

  17. carole says

    HI Crystal!
    2 things: if you soak your whole wheat in a couple tbsp. of buttermilk (or some other acidic soaking medium- there’s lots of advice about soaking on the web!), the baked goods come out so light and puffy!

    2) I think you said you have a vitamix, right? If so, just dump some granulated sugar in there and mix it up on high- instant powdered sugar!! I don’t but it any more!!

    thanks for all your hard work!!

  18. Christy says

    LOVE YOUR BLOG!!! Being at SAHM I know that I should be doing more baking. haha, Hubby works crazy hours and this method of cooking would sure make myl ife easier. I just get busy making other things and ready to just go to sleep. HAHA Thanks for all your hard work that you do for this blog.. You inspire so many people. Your ideas are amazing. Take care and I can’t wait to pics of your new bundle of joy!!