Pumpkin Waffles


  • 1 1/2 cup sifted flour
  • 2T sugar
  • 3tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 3/4 cup milk
  • 1 cup canned or pureed, cooked pumpkin
  • 1/3 cup vegetable oil
  • 2 egg yolks
  • 2 egg whites, stiffly beaten


On sheet of waxed paper, sift together flour, sugar, baking powder, cinnamon, ginger, salt and nutmeg; set aside.

In medium bowl, mix milk, Pumpkin, oil and egg yolks until well blended.

Add dry ingredients. Stir just until well blended; do not over-mix. Gently fold in stiffly beaten egg whites.

Bake in waffle baker according to manufacturer’s directions. Serve hot, topped with maple syrup, honey, confectioners’ sugar or ice cream. Makes 8 (7″) round waffles.

Hint: Leftover waffles may be frozen and reheated in the toaster.

Recipe from Farm Journal magazine.

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