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.
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