These cinnamon-spiced breakfast waffles are made by mixing pumpkin puree with eggs and flour, then cooking the batter in a waffle iron. Their bright color and soft texture make them a practical way for families to use pumpkin in season.
Whisk the pumpkin puree, egg, milk and melted butter together. Add the flour, cinnamon and baking powder, then mix until smooth.
Heat the waffle iron to the medium setting recommended by the manufacturer and lightly grease the plates.
Pour the batter into the waffle iron, close the lid and cook until golden and crisp.
Allergens: contains egg, dairy and wheat (gluten). Important: Make sure the pumpkin puree is not too watery, or the batter may stick to the waffle iron. The heated plates of a waffle iron are very hot; keep it out of children’s reach while it is in use.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
