Whole Wheat Pumpkin Pecan Waffles

This pumpkin pecan waffle recipe will satisfy your sweet tooth. Enjoy for breakfast, brunch, or a mid-day snack. Pro tip: make them ahead of time, throw them in the freezer, and pop ’em in the toaster for a quick grab-and-go snack.

YIELDS 4 SERVINGS

Ingredients

• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 3 large eggs
• 2 Tbsp butter, melted
• 1 teaspoon vanilla extract
• 2 3/4 cups milk or milk substitute
• 2 1/2 cups 100% whole wheat or whole grain flour*
• 2 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 2 tsp baking powder
• 1/2 teaspoon salt
• Topping: chopped pecans
• Pure maple syrup and whipped cream(optional)

*Wheat flour has a slightly darker color than traditional white flour. It includes the whole grain which makes it a little more nutrient-dense and fiber-rich. Double-check the label when shopping—technically all flour comes from wheat so you want to look for 100% whole wheat or whole grain flour.

How To Make Pumpkin Pecan Waffles

1. In a large bowl combine all wet ingredients: puree, eggs, melted butter, extract, milk.
2. Whisk until well combined.
3. Add all dry ingredients: spices, baking powder, and flour.
4. Cook waffles on a preheated waffle iron according to manufacture instructions.
5. Serve with favorite toppings.

Nutritional Information & Macros

Macros per serving (before maple syrup, whipped cream, and chopped pecans):

• Calories: 449
• Protein: 15.7 g
• Fat: 12.7 g
• Carbs: 62.3 g

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