Greetings! I hope this giant stack of Pumpkin Spice Waffles finds you well. Are you proud of me for waiting until the week just before fall is officially here before posting my first pumpkin recipe? I tried to wait until the actual day, but just did not have the will power. I’m so excited for all things COZY and WARM, like soup on the stove, hot tea with honey before bed, fuzzy blankets on the couch, and the welcoming aroma of anything and everything pumpkin spice. In Arizona, these things are honestly a ways off, but still, we have HOPE. Relief is on the horizon! This week’s temps are all under 100 degrees, so it’s time to break out the fall decor and put on a sweater!
We couldn’t decide if we liked them better with butter and syrup, or with homemade whipped cream and a sprinkle of ground cinnamon. You’ll have to try them both ways and let me know! They are definitely equally worthy of the titles dessert and breakfast.
Pumpkin Spice Waffles
Serves: 8 5-inch waffles
Ingredients:
1/2 cup coconut oil
1/2 cup sugar
1/2 cup brown sugar, packed
15 ounces pure pumpkin puree
2 eggs (separated)
1/2 cup whole milk
1 teaspoon McCormick Pumpkin Pie Spice Extract*
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped pecans (optional)
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