pumpkin pie spiced whole wheat waffles

these soft and fluffy whole wheat waffles are bursting with pumpkin flavor.they pair perfectly with syrup or peanut butter and freeze well for up to 2 months!

I had a little pumpkin leftover after making my whole grain pumpkin bread last week and have been just dying to use it for these waffles since the moment I realized I would have some leftover!

I used my favorite pancake and waffle recipe as a base – the one my mom has used since before I can remember.

It’s the best.

Made even better when you add a heaping half a can of pumpkin and some pumpkin pie spice to the batter.

And then, as if it could get any better, slathering them with peanut butter (or topping with greek yogurt and orchard-picked apples!) while they’re still warm so it gets nice and melty really takes the cake.

{pumpkin pie spiced whole wheat waffles}

makes 5 waffles

ingredients:

• 1 and 1/4 cups whole wheat flour
• 3 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 beaten egg
• 1 cup soymilk
• 1/2 – 3/4 cup canned pumpkin puree
• 2 tablespoons canola oil

directions:

1. Preheat waffle iron (or if you don’t have one, preheat a skillet and make them into pancakes!)
2. Combine dry ingredients
3. Combine wet ingredients
4. Add wet ingredients to dry
5. Add mixture to pre-heated waffle iron and cook until just browned

2