Tested till perfect Pumpkin Waffles

Pumpkin Waffles

Top these warmly spiced, carbohydrate-rich waffles with sauteed apples or warmed honey or maple syrup.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star


  • 2 cups 2cupsall-purpose flour
  • 1-1/4 tsp 1-1/4tspbaking powder
  • 1 tsp 1tspcinnamon
  • 1/4 tsp 1/4tspnutmeg
  • 1/4 tsp 1/4tspsalt
  • 2 2eggeggs
  • 1-3/4 cups 1-3/4cupsmilk
  • 3/4 cup 3/4cuppumpkin purée
  • 1/2 cup 1/2cuppacked brown sugar
  • 2 tbsp 2tbspbutter, melted
  • 1 tsp 1tspvanilla
  • 2 2appleapples, (skin on), sliced
  • 1/2 cup 1/2cupapple juiceapple juice


In large bowl, stir together flour, baking powder, cinnamon, nutmeg and salt.

In separate bowl, whisk together eggs, milk, puree 1/3 cup (75 mL) of the sugar, butter and vanilla; pour over dry ingredients. Stir just until moistened.

Heat waffle maker; using 1/2 cup (125 mL) batter per waffle, cook according to manufacturer's directions.

Meanwhile, in nonstick skillet, cook apples and remaining sugar over medium-high heat, stirring, for about 3 minutes or until tender. Pour in juice; cook, stirring, for 2 minutes or until syrupy and softened. Spoon over waffles. Makes 16 pancakes.

Pumpkin Pancakes: Heat griddle or large nonstick skillet over medium beat; brush with 1/2 tsp (2 mL) vegetable oil. Using 1/4 cup (50 mL) batter per pancake and brushing pan with more oil as necessary, cook for 2 minutes or until bubbles break on top but do not fill in. Turn and cook for 2 minutes longer or until bottom is golden.

Nutritional Information Per waffle:

cal 0275 pro 7g total fat 6g sat. fat 3g
carb 49g fibre 2g chol 66mg sodium 190mg


calcium 11 iron 16 vit A 53 vit C 12
folate 7
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