Happy Fall! Pumpkin Waffles, Anyone?

by admin on October 2, 2011

This weekend was a fantastic time to live in the South.  Lots of food weeks, football games, and our first real fall weather!

As a cold front came through and the wind started whipping leaves around and acorns to the ground, I became very nostalgic for my favorite fall elements from childhood: pumpkins!  When I was a kid, I loved pumpkins.  I wasn’t all about carving them; I liked the seeds my mom roasted and the pies my grandfather made.  And as I grew up, I discovered the beauty of chocolate chip pumpkin bread.  Oh. Em. Gee. Chocolate chip pumpkin bread.  I can’t wait to be able to find more pumpkin puree so I can make plenty of that without fearing I’ll run out.

In honor of pumpkin season, you’ll see lots of pumpkin recipes popping up over the next week, as I may have gone a little pumpkin crazy this weekend.  The best part started this morning with homemade pumpkin waffles, whole wheat and made with stevia instead of sugar, of course!  John considers them among the best pumpkin pancakes or waffles he’s ever had, which I thought was pretty high praise for a healthy and scrumptious breakfast treat.

First time using my new KitchenAid. Best. Wedding. Gift. Ever. LOVE!

Mixed Batter

Cook me, please.

Thank you!

Whole Wheat Pumpkin Waffle Recipe


  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 ½ cups almond milk
  • 1 cup vanilla soy milk
  • 1 egg (sub. flax egg for vegan)
  • 1 tsp. liquid stevia
  • 1 tsp. vanilla stevia
  • 1/3 cup Smart Balance Omega 3 oil
  • 1 cup pumpkin puree or pumpkin pie mix
  • Preheat waffle iron and grease thoroughly
  • Mix wet and dry ingredients separately.
  • Add wet mixture into dry ingredient mixture and beat until smoothe
  • Scoop batter into waffle iron, and cook on high through 2 cycles
What’s your favorite fall recipe?  Is there a pumpkin shortage again?  I can’t find pumpkin puree at the grocery store!

{ 4 comments… read them below or add one }

Sarah October 3, 2011 at 7:49 am

I’m telling you, the pumpkin pasta is fantastic. I’ve also made a pumpkin simple syrup before, which is handy for homemade pumpkin lattes.


admin October 3, 2011 at 9:57 am

And I’m telling you to get me your recipes, Missy! Can’t WAIT for the pumpkin pasta!


Lee October 3, 2011 at 8:05 am

I cannot find pumpkin either! It’s driving me crazy. I’ll let you know if I see some!


admin October 3, 2011 at 9:58 am

Thanks, Lee, and ditto! Whole Foods currently has canned pumpkin pie mix, which I’m stocking up on before it’s gone. It’s got some spices and sugar added, so I’d prefer regular pumpkin, but as long as this is all I can find, it’s working really well to adjust recipes accordingly.


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