As an Amazon Associate, I earn from qualifying purchases. There may be affiliate links within the post.
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!
- 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.