It’s Fall Break and I’m back home. What does that mean?
Baking! Cooking! All of those wonderful things that I can’t do at school!
It also means a decent breakfast that doesn’t taste like rubber.-cough-
Anyway, I found this recipe at least a year or two ago, and it’s definitely one of my favorite waffle recipes. This recipe calls for:
- 1 cup all-purpose flour
- 1 cup whole wheat flower
- 1/3 brown sugar, dark or light
- 1 1/4 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp all spice
- 1/4 tsp salt
- 1 3/4 cup pumpkin puree
- 1 3/4 cup milk
- 2 eggs
- 2 tbsp oil
You will also need one of these:
In a large mixing bowl, mix your dry ingredients. Add your all-purpose flower
whole wheat flower
cloves, all spice, nutmeg, and salt.
Whisk all of the dry ingredients together.
Now add your pumpkin
milk (I used skim)
Whisk that all together.
Measure out a rounded half-cup of batter and place it in your un-greased waffle maker.
Close the lid, flip it over, and wait for it to tell you it’s done! The pumpkin makes it extra moist, so don’t take it out too early.
And there you have it! The best waffles for Fall time that you will ever eat. You’re welcome.