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Cinnamon Pumpkin Waffles

Cinnamon Pumpkin Waffles

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SuzieQ

These were designed to be a great way to use up some extra pumpkin. Serve with honey butter and maple syrup.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.
  2. Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.
  3. Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.
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Reviews

Sarah Jo
35
3/12/2012

When I made this recipe, I used "soured" milk (lemon juice added to milk to make it seem like I used buttermilk) and I used all butter instead of butter/olive oil. These turned out so beautifully, they puffed up nicely in the waffle iron and when you ate them, they were tender, fluffy and just WONDERFUL. I served these with extra butter and homemade maple-vanilla syrup. The family loved them. This recipe's a keeper.

trollmother
20
11/28/2009

very good, flavorful waffles. I doubled the recipe & froze the remainder. i gave 4 stars instead of 5 due to the cooking time needing to be about 10 minutes to get them beyond the soft stage. very yummy recipe and I will be making them again.

SunnyByrd
16
3/22/2010

Excellent! I used all purpose flour and subbed ground oats for the wheat germ. Nice crisp/tender texture and great flavor. We had these with whipped cream, maple syrup and toasted chopped pecans. Yum. Thanks for the recipe!