Sunday, October 7, 2012

Pumpkin Waffles....for Breakfast!!!!

Every General Conference, I try to share a recipe that is not only wonderful, but also made from your food storage staples.  Since General Conference weekend is all about being together as a family to hear the words of our Church leaders, why not offer something delicious as well.

This is a Pumpkin Waffle.  That's right, a waffle made with Pumpkin puree.  Can I just tell you that these were awesome this morning!  So, tomorrow, pull out your shelf-stable foods and make it.  (Okay, the whipped cream I did buy...but I couldn't resist!)

The recipe comes from 

Pumpkin Waffles:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 cup 1% low-fat milk 
  • 1/2 cup Pumpkin Puree
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon vegetable oil 
  • large egg, lightly beaten 
  • Cooking spray


  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.
  2. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.

You should really try this wonderful Fall's great!!!!

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