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Baked Pumpkin Pie Waffles

Pumpkin pie waffles from Fraiche Nutrition

As soon as fall hits I start pulling out my chunky grey sweaters and craving pumpkin everything.  So when it came time to make breakfast this weekend, guess what the theme was? A friend recently introduced me to the Epicure [1] line of products, and I have fallen in foodie-love. My approach to nutrition has always been about what we now call ‘clean eating’; consuming simple, fresh, whole foods (local when possible), with most things in moderation.

If it wasn’t here a 100 years ago there’s a good chance you should avoid eating it.  I’ve discovered that Epicure embraces much of the same philosophy, and I’ve really enjoyed getting products from them that I feel good about feeding my family.

I’ve never baked waffles before, so using a waffle mold (instead of a waffle iron) was a new adventure.  If you don’t have one of these molds you can use a traditional waffle iron as described below.  The Pumpkin Pie Spice really makes a difference.

If you have any leftovers (unlikely), you can freeze them in a plastic re-sealable bag and put them in the toaster for a quick breakfast during the week!  Much healthier than the store-bought alternatives.

Waffle Ingredients:

Spiced Vanilla Greek Yogurt Ingredients:

Directions:

  1. Preheat the oven to 425F. Lightly brush the Epicure Waffle Mold [4]with vegetable oil OR pre-heat your waffle iron if you don’t have the waffle mold.
  2. Melt the butter in a saucepan or microwave and cool.
  3. In a large bowl, mix together all of the dry ingredients.
  4. In a separate bowl, beat the eggs with a fork and add the pumpkin puree, buttermilk, vanilla and cooled melted butter. Mix together with a whisk.
  5. Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It may still look lumpy.
  6. Pour approximately ¼ cup of batter (or according to your waffle iron instructions if you don’t have an Epicure Waffle Mold [4]) and bake or cook until lightly browned, approximately 10-12 minutes.
  7. In a separate small bowl, mix together the yogurt and the spice and set aside.
  8. Once cool to the touch, flip the mold upside-down, remove the waffles and serve with a dollop of the yogurt on top.