Pumpkin-Pecan Waffles

After making Pumpkin Granola this week, I had some leftover pumpkin (Cheese Squash) that needed to be used.   I had a pumpkin pancake recipe in my files, but my husband is a sucker for waffles, especially  pecan waffles.    So being the innovator and recipe modifier that I am :), I decided to whip up some Pumpkin-Pecan Waffles.

Pumpkin Pecan Waffles

1 1/2 c. flour
1 c. whole wheat flour
1/8 c. brown sugar
1/8 c. granulated sugar
4 t. baking powder
1 t. cinnamon
1 t. ground ginger
1 t. fine sea salt
1/4 t. fresh ground nutmeg
1/8 t. ground cloves
2 c. milk
3/4 c. pumpkin puree
1/4 c. melted butter
2 eggs
¾ c. chopped pecans

Preheat waffle iron.

In a medium mixing bowl, whisk together dry ingredients.  In a blender, blend together milk, pumpkin, eggs, and butter.  Add to  dry ingredients and stir.  Stir in pecans.  Cook on waffle iron according to manufacturers directions.

My little waffle iron.

This recipe makes about seven 8 inch waffles.

I was able to freeze some for later breakfasts

Serve with real maple syrup and butter.  (Or we have a “local” brand that makes butter pecan syrup that is awesome.)

For some more pumpkin recipes for fall, check out these:

Pumpkin Ravioli with Sage Brown Butter Sauce

Black Bean and Squash Chili

Pumpkin-Pecan Spice Cookies

Whole Wheat Pumpkin Bread

Pumpkin Foster Bread

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