Guest Post: Whole Wheat Pumpkin Waffles by Lauren’s Latest

I am excited to introduce my second guest blogger this week, saving me from my lack of activity in the kitchen. Lauren from Lauren’s Latest constantly has me staring into the computer screen with food-envy (most recently – her butterfinger nutter butter cheesecake bars). She is here today to share yet another great recipe with us all, using every day ingredients to make extraordinary food (as her slogan goes). Take it away Lauren!

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Hi everyone! I’m Lauren from Lauren’s Latest and I have a confession: I’m a little bit of a pumpkin addict. This time of year, it’s hard not to be! Am I right or am I right? I’ve created lots of wonderful and addictive treats through the years, but today I wanted to lighten things up and make for you some really delicious and healthy waffles!

 Waffles for my family are a treat because they take a lot more effort for me to make in the morning than say cold cereal. But, when I do make them, everyone cleans their plates!

So, for those of you unfamiliar with waffles, let me break it down for you. {It’s really not as hard as you think!} First, you’re going to want to separate an egg. *I would just like to point out that the egg separation is THE hardest part of the recipe. Thank you.* Pour in all the wet ingredients into the yolk and stir. Whip that egg white until stiff peaks form and then stir in the rest of the dry ingredients to the milk mixture. Fold in those whipped whites and that’s it! Scoop that batter onto your hot waffle iron and 2 minutes later, poof! Waffles! It’s really a beautiful thing.

After this you probably don’t need any guidance or instructions. But, I will say that these are amazing with {1}lots of butter and {2}real maple syrup. I really really hate the fake stuff. But that’s just me.

Also, don’t be ashamed if you eat a whole stack of these. They are hard to resist!

So, there you have it my friends! Whole Wheat Pumpkin Waffles. Enjoy!

WHOLE WHEAT PUMPKIN WAFFLES

Yield: about 6 large

Ingredients:

1 cup milk

1 egg, separated

1/2 cup plain pureed pumpkin

1/2 tsp vanilla extract

3 Tbsp canola oil

2 Tbsp brown sugar

3/4 cup whole wheat flour

1/2 cup all purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/8 tsp nutmeg

Directions:

  1. Preheat waffle iron.
  2. In a large bowl, combine milk, egg yolk, pumpkin, vanilla, oil and brown sugar together. Place egg white in a separate smaller bowl and beat with a hand mixer until firm peaks form. Set aside. Pour in remaining dry ingredients to the wet and slowly incorporate. Fold egg whites into waffle batter.
  3. Spray waffle iron with non stick cooking spray. Pour about 1/2 cup of batter onto waffle iron. Close the top slowly. Cook about 2 minutes or until waffles are crispy. {I like crispy waffles, so I cook mine a little longer so they get a lot of color. You can cook yours how you like them.}
  4. Serve immediately with butter and maple syrup.

*You can freeze any extra waffles in plastic food storage bags! On those busy mornings, pop them in the toaster!

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  1. These look beyond amazing–and I love that they’re freezeable!! (Is that a real word??) I totally know what I’m making for breakfast this Saturday! Even more delicious would be to eat half a waffle and half of one of those breakfast quesadillas pictured in your last post!! Yummy!

  2. What a fantastic recipe, I can’t wait to try it! I hate cleaning my waffle maker so I rarely use it, but these definitely look like they’re worth it :)

  3. To go with this, i added 2tbs pumpkin, 1/2tsp cooked pumpkin pie seasoning, and 1/4tsp cinnamon into 1 stick of softened butter and mixed it well…THAT is some good stuff and then you can just leave off the syrup.

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  9. These waffles were fantastic. Used vanilla sweetened almond milk and added only 1 TBS of sugar plus added ground ginger. Also substituted butter for the canola oil. Will make these waffles again and again.

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