Have any leftover pumpkin puree in your possession? Make breakfast! These pumpkin pecan waffles are not only seasonally appropriate, but delicious.
If there’s any chance you have pumpkin puree still lying around, do what we did and throw it into your breakfast. My dad always makes his own pumpkin puree and normally around this time of year my dad makes pumpkin pancakes, which we’ve had plenty of, but this time he mixed it into waffles with pecans (or walnuts as pictured). I love the texture and flavor of the little bits of pecan throughout the waffle.
One year ago: Dark Chocolate Chunk Eggnog Cookies
Two years ago: Creamy Ricotta Spinach & Shells
Four years ago: Iced & Spiced Applesauce Cookies
PUMPKIN PECAN WAFFLES
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1-1/2 cups milk
1 cup pumpkin puree
1/2 cup unsalted butter, melted
1/4 cup chopped pecans (or walnuts)
Maple syrup, for serving
Toasted or candied pecans (or walnuts), for serving
- In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, beat eggs until light. Add milk and pumpkin and mix well. Add dry ingredients and beat until batter is smooth. Stir in butter until incorporated.
- Pour about 3/4 cup batter into a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer’s directions until golden brown. Repeat with remaining batter and pecans.
- Serve waffles topped with syrup and pecans.
Source: Adapted from my Buttermilk Pecan Waffles.