Whole Wheat Pumpkin Spice Waffles

We're doing it. We are jumping HEAD FIRST into fall food today. I was drooling over pumpkin recipes back in August, so the fact that we've nearly made it to October without having a pumpkin recipe yet is NOTEWORTHY. Who am I kidding? I drool over pumpkin recipes all.year.long. Fo reals. I'm not ashamed!

I know there are so many memes making fun of women who like pumpkin spice {lattes}, and usually also wearing yoga pants: I AM THAT WOMAN. I see nothing wrong with admitting you like something that is absolutely delicious! Would it be so popular if it weren't delicious? Do I need to run away from a trend I love JUST because it's trendy? Heck. No. I'm a pumpkin-lady {hehe!} through and through, and I'm happy to yell that from any rooftop. Hopefully a rooftop with a pumpkin spice ______ on it with me. And orange leaves. And ALL THE FALL THINGS! I'm into it!

We planned this visit home around a variety of weddings and conferences, but I didn't even realize until this week that we picked the *Perfect* time of year to be in the USA! FALL! I LOVE fall! I also love spring and summer, but that's besides the point. We've had enough summer in SE Asia, so having six weeks of crisp fall Pacific NW air is ah-mazing. It's hard to wrap my mind around the fact that we're soon heading back to the land of tropical islands and beaches and tarantulas the size of your fist. As appealing as all of that sounds {um, most of it}, it doesn't feel real yet. We're still getting used to the fact that we can sleep soundly without worrying about the AC-unit dripping on our heads, or lizards crawling on us as we sleep, or sweating immediately upon waking and stepping out of our room. Don't get me wrong, we loved that and were totally happy and used to it, but going back and forth is confusing! I guess I'll just be grateful for being home, and comfortable, and not sweating through every layer of clothing I own, while it lasts. I am grateful!

We took advantage of sunny fall days this weekend to show a friend from Bozeman {who drove all the way to PDX just to visit us for two days! Thanks, Greg!} the highlights of Portland. We went running in Forest Park, had lunch at food carts downtown, then dinner at food carts on the East-side, then out with friends, then hiking in the gorge, more good food, and finished the weekend off at the Oregon Symphony. Frankly, I'm exhausted — but in that good "we had an incredible weekend and now it's back to real-life" kind of way. Aaah weekends.

These waffles are now my go-to fall weekend waffle. They're exceptionally pumpkin-y — I was determined to use the entire can, rather than half of it as much recipes call for. They're spiced to perfection, with cinnamon, nutmeg, ginger, cloves, and allspice reminding you that Thanksgiving is sneaking up on us. Crisp these babies up in your waffle maker and then douse them in maple syrup and powdered sugar — you really can't go wrong. These are also great for freezing! Pull them out and pop them straight into the toaster {frozen!} for a quick, easy, delightful breakfast. Or midnight snack. Or elevensies. You know what I'm talking about!

This waffle batter is going to be a totally difference texture than you're used to: it isn't smooth and runny and pourable. It's more gloppy, and you'll have to spoon it into your waffle iron. I was nervous it wouldn't cook up at first, especially because this recipe does have an extra-high proportion of pumpkin to flour, etc. I can happily report that it *did* cook up well, and we were happy to enjoy some delicious whole wheat pumpkin spice waffles! I'd be happy to enjoy them again right now... who's coming over to make some?! I'm out of pumpkin!

Whole Wheat Pumpkin Spice Waffles

• Author: by Mary
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 minutes
• Yield: 4 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 cup white whole wheat flour
• ¾ cup whole wheat flour
• 3 Tbsp ground flax
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ⅛ tsp allspice
• 1 can {14 oz} pumpkin puree
• 2 Tbsp packed brown sugar
• 1 tsp vanilla extract
• 3 large eggs
• 4 Tbsp unsalted butter, melted
• ¼ cup maple syrup
• 1 ½ cups milk

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Instructions

1. Combine all of the dry ingredients, and whisk together.
2. Combine all of the wet ingredients, in a separate bowl, and whisk together.
3. Combine the wet and dry ingredients, mixing until smooth.
4. Heat your waffle iron and cook the waffles according to your specific iron's directions. Top with powdered sugar, yogurt, maple syrup, and any other favorite topping.

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