Cinnamon Pumpkin Waffles
Ok so maybe you are all pumpkinned out and are looking ahead to more wintery type flavours. But, before you do, I had to share this one last pumpkin recipe for this fall. We had these cinnamon pumpkin waffles for breakfast just this morning and they were so so yummy, I HAD to share them with you!
It is a pretty large recipe and makes about 10 waffles so you can always freeze them and take them out on busy weekday mornings or make a batch when you have company this holiday season and rest assured there should be enough for everyone.
I’m going to share some step-by-step photos and instructions first and, as always, an easily printable and save-able recipe card is included at the bottom of this post if you would like to skip to that version.
Cinnamon Pumpkin Waffles
Ingredients:
2 1/2 cups all purpose flour
1/4 cup light brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
4 large eggs, beaten
1 cup milk
1 cup buttermilk
1/4 cup butter, melted
1 (15 ounce) can pumpkin (or use your own canned or frozen pumpkin!)
Instructions:
Sift together the flour and brown sugar in a large mixing bowl. 
Add the baking powder, baking soda and salt and stir to combine all the ingredients together.
In a separate bowl add the milk to the beaten eggs and mix slightly. Pour in the buttermilk and melted butter. Mix to incorporate.
Fold in the pumpkin and mix until all the ingredients are incorporated together and mixture is smooth.
Add the dry ingredients to the smooth mixture. Blend together making sure all the dry ingredients are moistened well.
Heat the waffle iron. Pour a scant amount of the batter onto the waffle iron and cook according to the waffle iron directions.
Set the oven temperature to 200 degrees. When the waffle is done place it on the preheated oven rack to keep hot. Continue cooking the waffles until all the batter has been used.
Serve with warm maple syrup and enjoy!
Related Posts:
- Round up of Awesome Apple and Pumpkin Recipes
- Pumpkin Pecan Muffins
- The Most Delicious Pumpkin Bread
- Curry Pumpkin Soup
- Heirloom vs. Hybrids: What’s the Difference?
- Easy Squash CasseroleÂ
Cinnamon Pumpkin Waffles
Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup light brown sugar firmly packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 teaspoon cinnamon
- 4 large eggs beaten
- 1 cup milk
- 1 cup buttermilk
- 1/4 cup butter melted
- 1 15 ounce can pumpkin (or use your own canned or frozen pumpkin!)
Instructions
- Sift together the flour and brown sugar in a large mixing bowl.
- Add the baking powder, baking soda and salt and stir to combine all the ingredients together.
- In a separate bowl add the milk to the beaten eggs and mix slightly.
- Pour in the buttermilk and melted butter. Mix to incorporate.
- Fold in the pumpkin and mix until all the ingredients are incorporated together and mixture is smooth.
- Add the dry ingredients to the smooth mixture.
- Blend together making sure all the dry ingredients are moistened well.
- Heat the waffle iron.
- Pour a scant amount of the batter onto the waffle iron and cook according to the waffle iron directions. Set the oven temperature to 200 degrees (or "keep warm" if you have it).
- When the waffle is done place it on the preheated oven rack to keep hot.
- Continue cooking the waffles until all the batter has been used.
- Serve with warm maple syrup.
We are linked up at: Party in Your PJs #235 and Totally Terrific Tuesday #205 and
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