Pumpkin Pecan Waffles
Make a waffle batter with pumpkin puree, pecan pieces and spices for the perfect fall brunch.
Equipment
- 1 Belgian Waffle Maker
Ingredients
Wet Ingredients
- 1 cup Pumpkin Puree
- 2 large Eggs
- 1 tablespoon Brown Sugar
- 1¼ cup Almond Milk
- ½ cup Greek Yogurt
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 2 cups All-Purpose Flour
- 1½ tablespoon Baking Powder
- 2 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoon Salt
- ½ cup Pecan Halved chopped
Instructions
- Combine in a large bowl, the pumpkin puree, eggs, and brown sugar. Whisk these ingredients until smooth.
- Add the milk, yogurt and vanilla to the pumpkin mixture. Whisk until smooth.
- In a separate bowl, mix together the flour, cinnamon, nutmeg, salt, and baking powder.
- Add the dry ingredients to the wet ingredients. Stir in the flour until just combined, but still slightly lumpy.
- Use a rubber spatula to fold in the chopped pecans. Let the batter rest for five minutes. Meanwhile, preheat the waffle iron.
- Once hot, spray the inside of the waffle iron with non-stick spray. Ladle the recommended amount of batter for your iron. Use 1 cup of batter for most 7 inch waffle machines. Bake as per your waffle iron's instructions.
Video
Nutrition
Calories: 334kcalCarbohydrates: 49gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 75mgSodium: 735mgPotassium: 261mgFiber: 4gSugar: 6gVitamin A: 7743IUVitamin C: 2mgCalcium: 358mgIron: 4mg
Tried this recipe?Let us know how it was!