Pumpkin Waffles with Orange & Cinnamon

Sunday morning before heading back to school, my Mother and I decided we wanted to make a "healthier" type of waffle that was still delicious. Luckily we stumbled upon this amazing recipe, which is now a favorite of mine. It was filling and I didn't feel like I had a sugar overload. I just had one waffle and I was full. It goes good with some walnuts or pecans and of course, maple syrup!

By the way, if Leslie Knope tried these, she'd approve.
^ If you didn't understand that, you need to watch Parks & Recreation ASAP.


Here's what you'll need:

1 cup all-purpose flour
1/2 cup white whole-wheat flour
2 Tbsp sugar
1 Tbsp baking powder
3/4 Tsp ground cinnamon
1/4 Tsp salt
1 cup low-fat(1%) milk
1/2 cup pumpkin puree
2 large eggs
1/4 cup canola oil, plus 2 tsp for the waffle iron
1 Tsp vanilla extract
1 Tbsp finely grated orange zest

This recipe makes 4 servings.

In a small bowl mix together flours, sugar, baking powder, cinnamon, and salt.

In a large bowl, whisk together milk, pumpkin, eggs, 1/4 cup canola oil, vanilla and orange zest.

Add flour mixture and stir just until combined.

Preheat the oven to 200F.

Brush waffle iron lightly with 2 teaspoons canola oil, make sure to wipe off any excess oil with a paper towel.

Spoon about 1/2 cup of waffle batter onto hot waffle iron. Spread it out to the edge, and cook until golden brown (About 3 - 5 minutes...we did ours for 5 - 6 minutes, actually).


Keep waffle warm in the oven and continue to make 3 more waffles.