Ok, so I love waffles. Let me clarify, I love my mom’s famous homemade waffles. They are so perfect for chilly autumn mornings, and with halloween and pumpkins everywhere, I thought it would be the perfect time to add in some organic pumpkin puree for this pumpkin waffle recipe.
Why add Pumpkin?
I am lucky to have my mom’s amazing recipe to start with, however in order to increase the nutrients in these waffles, I added in the little mini power food – pumpkin! Did you know that pumpkins not only taste great but can even help your eyes! Yup, “as a plant-source of vitamin A, the pureed pumpkin is also a source of beta carotene, which is an antioxidant that protects your healthy cells from damage by free radicals.”* As a busy mom of two little ones, we survive on healthy breakfast ideas that are easy to make, bake, and serve. I am always looking for ways to add extra healthy aspects to our favourite meals.
Now, it should be noted that I am not one of those people obsessed with pumpkin spice, so, these waffles are lightly flavoured. IF you want to add more spice to your recipe, by all means go right ahead. I have read other recipes that include double or tripled the amount of pumpkin pie spice.
You may notice that these pumpkin waffles are not as orange as the pumpkin pie you may be used to. If you look in your cupboard and read the ingredients on your 100% pumpkin puree, you may see it actually contains squash as well:
“some canned “pumpkin” purée is actually made from one or more types of winter squash, like butternut, Hubbard, Boston Marrow, and Golden Delicious. These squash varieties can be less stringy and richer in sweetness and color than pumpkin.**
Pumpkin Puree Process
This fall I decided to make my own pumpkin puree! It may seem a bit much since you can buy pumpkin puree in a can, however for these homemade pumpkin waffles, I wanted to make them as authentic as possible. As an allergy mom, it is important to avoid cross-contamination so I make as many things from scratch as I can.
As you can see below, one small organic pumpkin easily splits into 8 sections. I roasted these in the oven at 350 degrees, on parchment paper, for 45 minutes. I set the timer for 25 minutes and rotated at this time to make sure they were cooking evenly. At the end of the time, I just poked them with a fork to make sure the slices were soft all of the way through. I followed the directions from The Pioneer Woman, they are super easy to follow and the puree turned out great!
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Thank you so much for reading and I hope your family loves this recipe!
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