Whole Wheat Pumpkin Waffles

Ok, so as winter approaches and pumpkins surround us... recipes using this ingredient tend to consume my mind. I looked online at several recipes but they all seemed to call for things that i did not have readily available in my kitchen (i.e. wheat germ, buttermilk, etc.). But i finally found one that had all of the ingredients that were in my kitchen but i wanted to make sure that i maximized my ingredients and wouldn't have any leftovers. This recipe is perfect as a "make your own eggo" recipe where you will have plenty left over to freeze and warm up in a toaster throughout the week. :)

Pumpkin Waffles

2 1/4 cup whole wheat flour
4 1/2 tsp baking powder
3/4 tsp baking soda
1  1/2 tbsp pumpkin pie spice (or 1 tsp each of cinnamon, ginger, and nutmeg)
3/16 tsp salt
3 eggs
3/8 cup brown sugar
1 can pumpkin puree (15oz)
2 1/2 cup milk
3/8 cup canola oil

Combine all dry ingredients together in a bowl. Combine all wet ingredients together in a bowl. Combine all ingredients together, do not over mix.

Spray waffle iron. I used a 3/4 measuring cup to pour it onto the waffle iron. Let them cook. My first 2 waffles came apart when i lifted the lid when my waffle iron told me that they should be done. So the moral of this story is to ignore the light on your waffle iron and let them cook a little longer. Do not pull them off until you know that they are done. This makes 12 waffles.

Top with a sprinkle of cinnamon and powdered sugar and enjoy! :)