-
-
-
-
-
+4
Pumpkin Pie Waffles
You will need a waffle iron to make these waffles. They are deliciously moist and tender and packed full of all the good stuff. Wholemeal flour is combined with wheatgerm, pumpkin puree, apple sauce, eggs, spices and pecans. Serve as a snack, for breakfast, brunch or dessert.
Ingredients
Serves: 4
- 125g wholemeal flour
- 4 tablespoons wheatgerm
- 65g caster sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 175ml milk
- 120g pumpkin puree
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 120g unsweetened apple sauce
- 1 egg
- 1 egg white
- 60g pecans, chopped
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheatgerm, sugar, cinnamon, pumpkin pie spice, nutmeg, salt and baking powder in a bowl. Set aside.
- Beat together milk, pumpkin puree, butter, oil, apple sauce, whole egg and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.
- Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.
Ingredients
Pumpkin pie spice can be made by combining 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground allspice or cloves. Pumpkin puree can be purchased online.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(113)
Reviews in English (83)
When I made this recipe, I used "soured" milk (lemon juice added to milk to make it seem like I used buttermilk) and I used all butter instead of butter/olive oil. These turned out so beautifully, they puffed up nicely in the waffle iron and when you ate them, they were tender, fluffy and just WONDERFUL. I served these with extra butter and homemade maple-vanilla syrup. The family loved them. This recipe's a keeper. - 12 Mar 2012 (Review from Allrecipes US | Canada)
very good, flavorful waffles. I doubled the recipe & froze the remainder. i gave 4 stars instead of 5 due to the cooking time needing to be about 10 minutes to get them beyond the soft stage. very yummy recipe and I will be making them again. - 25 Nov 2009 (Review from Allrecipes US | Canada)
Excellent! I used all purpose flour and subbed ground oats for the wheat germ. Nice crisp/tender texture and great flavor. We had these with whipped cream, maple syrup and toasted chopped pecans. Yum. Thanks for the recipe! - 21 Mar 2010 (Review from Allrecipes US | Canada)