I hope you enjoy pumpkin recipes because I have quite a few to share through the end of the month! We can’t get enough of pumpkin, whether in sweet treats or healthier recipes. I love to batch cook on weekends when possible and waffles are perfect to make ahead and freeze. These are so flavorful that I didn’t need to add sugar to the batter, and you may only need a touch of maple syrup when serving them. The pecans were a last minute idea to add in after my husband requested a pecan pie and they worked really well in the waffles.
- 3 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 4 eggs
- 2 cups of pure pumpkin (not pumpkin pie filling)
- 1 cup milk (I used Silk Almond milk)
- 1 cup chopped pecans (plus a handful more for garnish or snacking!)
- 1/2 cup oil (this can be canola, coconut, real butter, or Earth Balance depending on your preference)
Whisk together the dry ingredients thoroughly before adding the wet ingredients. Add wet ingredients, combine thoroughly, then add the chopped pecans and give the batter a final mix. Spray your waffle iron with non-stick spray and add batter and cook according to your iron’s instructions. I used medium heat and the timer on my iron ensures a perfect cook time. My iron made four very large, thick waffles (a half a waffle is one serving for us) so yield may vary depending on the size and shape of your iron! To freeze a large batch. place the waffles on a cookie sheet in one layer to freeze, then store in a freezer-safe container for up to three months.
Did you try this recipe out? Share a photo with me! Tag your Instgram post with #cookwithjbc so I can see! 🙂