It’s the time of year for PUMPKIN! My favorite time of year to be completely honest!
I made Pumpkin waffles this past week. I adapted my recipe for Ban-Apple Chocolate Chip Waffles. I simply replaced the 1 Cup of Banana for 1 Cup of Pumpkin and omitted the chocolate chips.
The best part of this recipe was the caramel sauce that I made. I used The Pioneer Woman’s recipe; however, I made it allergy free. To make this allergy free use rice milk and Earth’s Balance butter instead of 1/2 and 1/2 and regular butter. If you do not need it allergy free, make the same way she instructs. It is amazing, seriously my husband and I had to force ourselves not to eat it all!
I made a few pieces of bacon to go with the waffles, and we had a perfect start to a beautiful fall day!
Allergy Free Pumpkin Waffles
- 1 2/3 Cup Rice Milk or Regular Milk
- 1/2 Cup of Applesauce
- 2 Tbsp Water
- 1 Cup Canned Pumpkin
- 2 Cups of Flour or Gluten Free All Purpose Flour
- 2 Tbsp of Brown Sugar
- 1 Tbsp Baking Powder
- 2 Tsp Pumpkin Pie Spice
- I started by preheating the waffle iron. Then, I mixed the milk, applesauce, pumpkin, and water in a small bowl. In a separate bowl I mixed the flour, sugar, pumpkin pie spice, and baking powder. Then, I poured the dry ingredients over the liquid ingredients.
- I poured a small amount of the mixture over the waffle iron until the green light comes on and the waffles are done.
- Note: Based on reviews of this recipe, it's been noted that when making it allergy free the inside batter is not fully done. If that occurs, I would suggest cutting the applesauce in 1/2 and/or possibly leaving on the waffle iron a bit longer to be sure that the inside fully cooks. We cook these regularly and have not run into this issue; however, cutting that down or cooking longer should do the trick.
did you make this recipe?
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Comments & Reviews
Anna Marie says
You can invite me over ANYTIME you are having that for breakfast again. You even got the bacon how I like it…crispy! MMMMMMMMMMM!
Mommy Hates Cooking says
LOL…Your welcome anytime you want! 🙂
Do you know the nutritional values for this recipe?
I do not, but if you put it into Myfitnesspal.com you can add the recipe and get the nutritional info that way.
Thank you! I had not even thought about doing it that way and I use MFP. 🙂
These smelled amazing while cooking, but the middle was gooey and the outside crunchy and stuck on the iron. It’s not my iron. Any ideas?
Mommy Hates Cooking says
I have made these several times and haven’t had that happen often; however, if it did I would try cutting down on the applesauce since that’s an added liquid to the mix.
Just attemped making these for my family as a pre-thanksgiving breakfast. The batter smelled amazing, but I too had issues with the middle being gooey. 🙁 Very disappointed. The search continues for an egg free waffle batter…..
Hmmm…I make these all the time so I’m not sure why they are doing that on the inside. I would think either cutting down the applesauce or leaving them on the waffle iron longer would help. I’m going to try it with 1/2 the applesauce and see what kind of result I get. We make them at least once a month with no issue, so we’ll see what happens with 1/2 applesauce in it.
Please do and let us know how it goes!
I tried making these BUT used a different recipe….sadly though I had the same problem. The batter looked great, smelled great but they too came out gooey in the center. I don’t know what it is either! Next time I try these I am going to add more flour and leavening agent….maybe that will do the trick of absorbing some of the moisture during the cooking process.
Tried these as written about 2 weeks with the dough-y end product many ented on. Took the advice of halving the applesauce and used 1 c whole wheat/1 c all purpose flours and they turned out amazing! Not doughy, just simply delicious! Thanks for a great breakfast-for-dinner recipe!!
So glad that worked out that way for you! I have yet to have the too gooey problem but have heard that it has happened too and cutting the applesauce works. I wonder sometimes if it has to do with altitude/cook times with the waffle irons too.