Pumpkin Waffles - finally!!

I know I said I'd make pumpkin waffles with a sweet nutty topping about a month ago in a prior waffle post HERE.  As is typical, they didn't make it to the table until about two weeks ago.  And now they finally make the blog.

Recipe found in Food Network magazine and modified slightly.

1 can pumpkin
1 1/4 cups flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
1/2 cup brown sugar
2 eggs
1/2 cup fat free yogurt
1 cup skim milk
4 tbsp unsalted butter, melted

Topping:
1/4 cup slivered almonds
1/4 cup sunflower seeds
1/4 cup pepitas
1 1/2 tbsp maple syrup
1/4 cup dried cranberries

To make the topping, combine almonds, sunflower seeds and pepitas in a bowl.  Add maple syrup and dried cranberries.  Stir to combine and set aside.

 

For the waffle batter, whisk the flours, baking powder, baking soda, salt and pumpkin pie spice in a bowl.  Whisk the sugar and eggs in another bowl then whisk in the pumpkin, yogurt and milk.  Add your melted butter and stir to combine.  Pour the pumpkin mixture into the flour mixture and fold in until just combined - it will have some lumps.

Cook on a preheated waffle iron to desired doneness.  Remove from iron and top with your nutty topping and extra syrup.  They are pictured in the magazine with whipped cream as well.  Mmmmm.  Enjoy!

These were really, really good.  I will make this again.  Best part is that I made the batter and topping the night before and stored in the refrigerator.