This is a recipe I came up with (adapted from my basic waffle recipe) to enjoy this past fall. But it’s so good, I just keep on making it! I hope you enjoy it as well.
{And as with the regular waffles, all of these ingredients are shelf stable, but unless you have a non-electric waffle iron these still require electricity.}

Whole Wheat Pumpkin Waffles

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Ingredients:

• 1 cup whole wheat flour
• 1 cup milk (reconstituted powdered milk)
• 1 egg (2 Tbsp egg powder + 4 Tbsp water)
• a little less than ¼ cup of canned pumpkin*
• a little more than ¼ cup of vegetable oil*
• 1 heaping tsp baking powder
• 1 tsp sugar
• ½ tsp cinnamon
• between ¼ to ½ tsp pumpkin pie spice
• dash of salt (optional, but helps enhance flavor)

*tip: I use a ½ measuring cup and put some canned pumpkin in it just under half way full. Then I fill the rest of the measuring cup up with the vegetable oil. If you use too much pumpkin your waffles will be limp and floppy, so it’s a little bit of a balancing act.

Directions:

1. Preheat your waffle iron and spray it with non-stick spray.
2. Whisk all of the ingredients together in a small mixing bowl until fully combined.
3. Pour the mixture into your waffle iron and allow to cook for approximately 3-5 minutes, or until golden brown (although with the pumpkin, it’s a little hard to tell when it’s ‘golden’).
4. Remove your waffles and serve warm with your favorite toppings (although butter and homemade maple syrup are absolutely delicious on these). Enjoy!!