Earlier this year I made pumpkin pie waffles for the first time and thought they were delicious. Well, I’ve been tinkering with the recipe and now have a recipe that beats the pants off my first one. This one kind of gets its inspiration from McDonald’s McGriddles (no, really) because it pretty much has the syrup on the inside. You can use syrup, of course, but I always eat these plain.
The main difference in this recipe and the one from May is in technique, not so much ingredients. Stock up on the pumpkin puree while it’s on sale and make these all fall long! If you don’t have a waffle maker, you can put these into muffin tins and make pumpkin pie muffins!
Ingredients
2 cups all-purpose flour
3-1/2 teaspoons baking powder
3 teaspoons cinnamon
1 teaspoon nutmeg
3/4 cup brown sugar
2 eggs
1-1/2 cups milk
2 tablespoons oil
1/2 cup vanilla yogurt
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
Directions
In a bowl, combine flour, baking powder, cinnamon and nutmeg. In another bowl, lightly beat eggs and 1/2 cup brown sugar together. Add milk, oil, yogurt, pumpkin and vanilla; mix well. Stir into dry ingredients just until combined. Then, add the remaining 1/4 cup of brown sugar to the batter. This will add some yummy goodness throughout.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. (Note: You may have to cook it for a few minutes longer than usual because the pumpkin makes the batter really moist.)