Last year, I stumbled upon a pretty darn awesome pumpkin waffle recipe and made it for the missionaries. They loved it and my family loves it. So much, in fact, that my kiddos beg to make the “missionary waffles” whenever a new set of them comes around. I’m always more than happy to oblige.
Because I’m a giver like that.
This really is a great December dish with all the holiday spices I love. Enjoy!
Sinfully delicious pumpkin waffle recipe
Ingredients
1/3 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
1 tsp allspice
• 2 large eggs
• 1 cup of milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm
Directions
1. Lightly oil the waffle iron with vegetable oil and preheat.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together the remaining dry ingredients.
3. Add pumpkin and milk to the eggs. Whisk to blend and set aside.
4. Pour melted butter into thepumpkin mixture. As you pour, whisk to combine.
5. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A bit of lumpiness is fine.
6. Once the waffle iron is heated, you’re ready to pour the batter!
I'm a Canadian-born mom of two, former Denver Post columnist, family travel writer, editor of MileHighMamas.com and 9News contributor. Expert on all things Utah, Denver, family and travel. Lover of laughter and life. Happily married to a man obsessed with growing The Great Pumpkin. 