We have plenty of excuses at the ready for why we're eating out: I don't have time to go grocery shopping, I don't have time to cook complex recipes, it's raining outside, etc. But, what would say to a recipe that's ready in under 30 minutes? We'd say, hello, pumpkin waffles!
And while we appreciate how quickly this pumpkin waffle recipe comes together, we appreciate something else even more: it tastes like fall! We've always been huge fans of pumpkin here at Hello Glow, and this recipe is no exception. If you end up with leftover pumpkin puree in your can, you can turn it into a skin-brightening facial to save it from going to waste.
Dash Diet Breakfast
Author Christy Ellingsworth is a food writer, recipe creator, and founder of The Daily Dish, a food blog that provides low-sodium, heart-healthy recipes to thousands of daily readers. Her cookbook, The DASH Diet 30-Minute Cookbook, won't leave you feeling deprived—of taste or time. You'll learn how to create 175 flavorful, easy-to-make recipes of DASH diet recipes in just 30 minutes.
Featuring step-by-step instructions and a variety of cuisines to choose from, each page is bursting with tantalizing plates like: Brown Sugar Cinnamon Oatmeal, Stovetop Barbecued Chicken Bites, Quick and Easy Shepherd's Pie, and Peanut Butter Chocolate Chip Blondies.
Christy was kind enough to share a recipe with Hello Glow readers, just to give you a glimpse of what the book is all about—a Dash pumpkin waffle recipe!
- Pumpkin is the star of this recipe, as you might expect. Nutritionally, pumpkin is a good source of calcium, vitamin C and magnesium, with few calories and zero fats.
- When mixing pumpkin with cinnamon, allspice, and ginger, you can almost taste the colored leaves falling in New England. The typical fall spices give this waffle recipe plenty of flavor.
- Brown sugar just tastes better in some recipes, doesn't it? The deep, caramel-like flavor is the perfect match for a fall dish.
See recipe card for quantities.
Preheat and lightly grease the waffle iron. Measure out ingredients.
Mix everything until you get a smooth batter.
Ladle batter onto the hot waffle iron and close. Cook until golden brown.
Repeat the process with remaining batter. Serve right away with maple syrup or your favorite toppings.
Hint: These pumpkin waffles taste best eaten right away, but you can store leftovers (if any!) in the refrigerator for up to 3-4 days.
- We used canned pumpkin puree for convenience in this recipe, but this will work just as well with pumpkin you baked yourself. Should you want to skip pumpkin entirely, you could substitute for butternut squash or sweet potato.
- Make this recipe vegan by substituting the egg white for ¼ cup unsweetened applesauce or 3 tablespoon of aquafaba.
- Kids should enjoy this recipe from the start, but if you have a picky eater who could benefit from an extra serving of veggies, try making these waffles in a cute, Halloween-ready waffle maker (pumpkins and skulls, anyone?)
Anything you would put on regular waffles will work (maple syrup, butter, berries, nuts, powdered sugar). For this particular recipe, we also like cinnamon sugar or a scoop of vanilla ice cream.
That depends on the recipe and on what you consider to be healthy! For these waffles, we used whole wheat flour, sodium-free baking powder, canola oil and brown sugar, which are all considered healthier versions of their regular counterparts. Pumpkin is also considered healthy, with lots of vitamins and nutrients and no fats in its nutritional profile.
Recipes You Might Like
If you want to start every morning right, you might need more tasty breakfast ideas in your repertoire! Maybe some of these?
- Waffle iron
- Large mixing bowl
- 1 Cup Pumpkin Puree
- 1 Cup White Whole-Wheat Flour
- ½ Cup Unbleached All-Purpose Flour
- ⅓ Cup Brown Sugar
- 1 ½ Cups Low-Fat Milk
- 1 egg white
- 1 tablespoon canola oil
- 1 tablespoon sodium-free baking powder
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- Spray waffle iron lightly with oil and preheat. Measure all ingredients into a large mixing bowl and beat until smooth.
- Ladle batter onto hot surface of waffle iron, being careful to avoid the edges (batter will spread once appliance is closed) as necessary.
- Close waffle iron and bake until golden brown, roughly 4–5 minutes. Remove baked waffle from iron and repeat process with remaining batter, re-oiling waffle iron. Serve immediately.
Excerpted from The DASH Diet 30-Minute Cookbook: 175 Quick and Easy Recipes to Help You Lower Your Blood Pressure and Lose Weight by Christy Ellingsworth. Copyright © 2015 F+W Media, Inc. Used by permission of the publisher. All rights reserved.
Photos by Ana Maria Stanciu60