Whole Wheat Pumpkin Waffles

I was throwing together a quick dinner of whole wheat waffles, and when I opened the fridge I saw my leftover pumpkin puree from these cupcakes.  Inspiration struck, and that is how these babies were born. (that is not how all babies are born, mind you)

Since it's usually the sweetness that really brings out pumpkin flavor in baked goods.....the pumpkin taste in these are very light, but they make a super hearty, healthy breakfast, lunch, or dinner!

Whole Wheat Pumpkin Waffles
with maple and orange yogurt


1/4 c butter, melted 

1 cup fresh pumpkin puree (see roasting instructions in this recipe)

2 eggs

1 1/4 c milk

1 tsp Mexican vanilla

2 cups whole wheat flour

1/4 c ground flax seed

1/4 c wheat germ

1/3 c old fashioned oats

3 TBS agave

4 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

Mix butter, pumpkin, eggs, milk, and vanilla. Add dry ingredients, and stir until everything is incorporated. Batter will be thick.

Ladle into preheated (and sprayed!) waffle iron, cook until golden brown.
Serve with your favorite toppings or pure maple syrup. 

We topped them with maple and orange yogurt.

Maple and Orange Yogurt

1 cup greek yogurt 

1/8 cup pure maple syrup

1TBS orange zest
stir together.

enjoy!