Whip up delicious whole wheat pumpkin waffles in no time with simple, wholesome ingredients like maple syrup and canned pumpkin. Perfect way to embrace fall flavors with a healthy twist!
In a large mixing bowl, whisk together the following wet ingredients: pumpkin, milk, egg, and maple syrup.
½ cup canned pumpkin, 1 cup skim milk, 1 egg, 2 tablespoon maple syrup
Add all dry ingredients to the wet ingredients: flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Carefully stir to combine, being careful not to overmix the batter.
1 ¼ cup white whole wheat flour, ¼ teaspoon salt, 1 ½ teaspoon cinnamon, ¾ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, 2 teaspoon baking powder
Stir olive oil into the batter. You will see swirls of oil in the batter, this is normal.
2 tablespoon olive oil
Bake in a hot waffle iron, according to manufacturer instructions.
Enjoy!
Notes
*Nutrition facts are estimated using a database. Exact nutrition information will vary depending on actual ingredients and amounts used.
The batter should still have some lumps after mixing.
Cooking time will depend on the waffle iron used as well as what heat setting the waffle iron is set to.
Use canned pumpkin for this recipe, not pumpkin pie filling.
Don't mix the oil in sooner than the recipe calls for.
Be sure to follow the manufacture instructions for your waffle iron. I made the mistake of not doing that and completely ruined my first batch of waffles in my new waffle maker ;)