This weekend kicked off the beginning of the NFL season, and with that comes the indication that fall has arrived. HOORAY!!!! I have been so ready for warm cozy sweaters, boots, hot chocolate, and PUMPKIN EVERYTHING!!!
I have always loved all things pumpkin. When I was little my mother would only make pumpkin pie for Thanksgiving. Seriously? Seriously. It quickly became my favorite holiday next to Christmas, and I became a pie-eating-monster.
This weekend, Andrew requested pumpkin waffles. I used to make these pretty consistently when we first started dating because I was going through a waffle creation frenzy. I haven’t made them forever and now I’m wondering why the heck that is.
This recipe is a recipe I have been using for years. The directions are super simple. It makes a big batch and I freeze all of the pumpkins we don’t eat up to throw into the toaster throughout the week. There is seriously no better way to start the day!
Soft on the inside and crisp on the outside with just the right amount of spice. These will be a breakfast staple for me from now on. I hope you find yourself whipping up on the regular too!
Wholesome Pumpkin Waffles
• 2 cups white whole wheat flour
• ½ cup old fashioned oats
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 4 egg whites
• 1 pinch cream of tartar
• 4 packets stevia
• 2 cups milk
• 1 ½ cup pumpkin puree
• 1 tsp vanilla extract
• Cooking spray
• Preheat oven to 200 degrees and preheat a waffle iron to medium heat
• Whisk together flour, oats, baking powder, baking soda, salt, and pumpkin pie spice.
• In a separate mixing bowl, mix egg whites and cream of tartar on high speed.
• Once soft peaks form, add stevia and whip until medium-stiff peaks form.
• In a separate mixing bowl, whisk together milk, pumpkin puree, and vanilla.
• Pour milk mixture into the dry ingredients and mix until just combined.
• Fold in egg whites into batter.
• Spray waffle iron with cooking spray.
• Pour batter into waffle maker. I used about ½ cup per waffle.
• Cook waffle according to manufacture’s directions. Mine take about 5 minutes.
• Keep warm in preheated oven and repeat with remaining waffles.
• Serve warm with syrup and whipped cream.