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Thanksgiving is over {tear}, but we can still enjoy pumpkin goodies, right?  I mean, we’ve been fully immersed in all-things-pumpkin for a few months now… pumpkin spice lattes, pumpkin cookies and pumpkin pie, but I

Total time

30 minutes




  • 2½ cups whole wheat flour
  • 2 tbsp ground flaxseed ((optional))
  • 2½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 cups milk
  • 4 eggs ((beaten))
  • 1 cup pure pumpkin puree
  • 1 tsp pure vanilla extract
  • 2 tbsp canola oil
  • 4 tbsp butter (melted)
  • cooking spray
  • maple syrup to taste


  1. Preheat Belgian waffle iron to medium. Combine dry ingredients in mixer. In separate bowl, combine wet ingredients (through butter). Add wet ingredients to dry ingredients and mix until you have a smooth batter. Spray hot waffle iron with cooking spray. Add about ½ cup of waffle mix; spread mixture evenly on waffle iron and close the lid. Cook waffle for about 1 minute and 45 seconds, or until browned and fluffy. Remove waffle and repeat with remaining waffles. Top with butter and maple syrup. Enjoy!

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