Wednesday, October 23, 2013

Pumpkin Waffles


Mornings we rise early, in the dark.  Famished, thirsty. Full of anticipation for another day to begin. Dogs bark, trucks roar, the street sweeper whirrs, the garbage trucks open and close their huge crushing jaws.  We are not alone in the city that never sleeps.  Certain things are predictable and even wonderful. The city wheels go round this way.


I try to remind myself to embrace these painfully early hours as part of the natural rhythm of our life right now.  Change what we can, accept what we can't change.  Eating good things, especially with a good dose of pure maple syrup, helps.  Wholesome, freshly pureed pumpkin makes me feel I've gone the extra mile for all of us. A little care for the caregiver.

Pumpkin Waffles
Makes 4 to 6 waffles, depending on size.

1 1/2 cups all purpose flour (sometimes I use white-whole-wheat flour)
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs
3/4 cup milk
1/4 cup melted butter or olive oil (if you use olive oil, add 1 tablespoon sugar to the mix)
1 cup pumpkin puree (homemade or canned is fine...)

In a medium bowl, combine flour, baking powder, cinnamon and stir with a whisk.  Beat the eggs and add them to the dry ingredients along with the milk and butter or oil.  Stir in the pumpkin and combine well.  Heat up your waffle iron and go to it!  Serve with real maple syrup.


  1. Oh, that first photograph... I need a waffle iron.

    1. Thanks, Denise! Yes, get one. My waffle iron is not an expensive model and it has been a work horse.

  2. I made pumpkin puree last week from a real pumpkin and it was totally easy. I don't know why people act like it is so hard. You can just pop it in the oven and forget about it for an hour. We then had fresh pumpkin pancakes for breakfast - yum. (no waffle iron)

    1. Hi Katie, I bet the roasted pumpkin was delicious. I've been steaming it because I don't like to have my oven on too much with the baby always in the kitchen (no oven lock!) I think you need a waffle iron :)

  3. Here in Italy, if you want to make something using pumpkin puree the only choice you have is to puree it. I tend to forget you can actually buy it in cans. This of course makes any recipe all the more wholesome and packed with vitamins and nutrients, so it certainly is the way to go. But sometimes if is more work than you are willing to do at the time. I usually buy pretty large pumpkins and then store the puree in a container in the fridge to use all week. I love the natural orange hue of those waffles. Your kids are very lucky to have a mother like you!


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