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Whole Wheat Pumpkin Waffles

Our travels this holiday season were as follows:

Portland to Leavenworth, WA.
Leavenworth to Walla Walla.
Walla Walla to Spokane, WA.
Spokane to Walla Walla.
Walla Walla to Portland.

1200 miles later, we came home to this:


And this:


I don’t know about you, but piles of laundry and a mostly empty fridge make me want waffles.


Matty B was somewhat shocked at my dinner decision. I ask you, however, what should I have made with the contents of that fridge? Miso/vegenaise sandwiches? Parmesan almond milk yogurt? I think not.


I did take advantage of one item in the fridge. Applesauce. Am I the only one who grew up eating applesauce and peanut butter on toast? So warm. So cozy. So delicious.


Covered in peanut buttery/applesaucy goodness, you couldn’t tell that my waffles had pumpkin pie spice, but they did.


This meal was truly the ultimate comfort food experience and let me tell you, after looking at that pile of laundry, I needed some comfort.

These boys needed some comfort too.


This was before the Cowboys game. I won’t share the after pics. Good thing we had waffles.

Whole Wheat Pumpkin Waffles


1 cup whole wheat pastry flour
1/2 TBS Baking powder
1/2 TBS pumpkin pie spice
1/4 tsp salt
1 cup soy or almond milk
1/2 cup pumpkin
3 TBS olive oil


Combine wet and dry ingredients separately. Combine and mix until well incorporated. Spray waffle maker with no stick spray and cook according to waffle maker instructions.

For best results, top with peanut butter and applesauce.


2 responses »

  1. I made this recipe earlier today, though unfortunately only had white, unbleached pastry flour to work with, so as for the waffle alone I cannot make an accurate judgement due to the tweak. Though, as a topping I placed a sliced banana and cinnamon on top of the waffle and the flavor was quite sweet and enjoyable, and I do believe such would remain true if the correct flour had been used.

  2. I’m glad you enjoyed them – they probably would have been lighter with the AP flour?


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