It’s taken me over a year to get it right, but I think I’ve finally nailed this recipe for pumpkin spelt waffles. Thanks to this recipe from Chocolate and Carrots for inspiring me to play around with the amounts in the original recipe. I mean she had me at an entire can of pumpkin! I knew it had to be good. Most pumpkin waffle recipes only use about a quarter cup of puree, and that’s simply just not enough pumpkin flavor in my opinion. I’m sure fellow pumpkin aficionados would agree. These pumpkins are also made with spelt flour, a nutty dense flour I love using in my waffles, like these favorites. 
I often get really bored of my yogurt or oatmeal breakfasts, and I’m not much of a savory person, so I like to have waffles in the freezer for those days I want something different and special. Making waffles that’s time. You can’t try to make some when you are rushed in the morning. Waffle making is for lazy mornings. The kind of fall mornings that are brisk and cloudy, and require a comforting warm breakfast. 
Top your pumpkin waffles with other seasonal ingredients. A dollop of greek yogurt, a crushing of raw walnuts, a sprinkle of pomegranate seeds, a dash of cinnamon and a drizzle of pure maple syrup, a delicious breakfast it was. Writing about these waffles again makes me want to start my day with one stored in the freezer. See, this is why you set aside a morning to make a big batch of these waffles. Pop a waffle out of the freezer into the toaster while you’re getting the place closed up before heading out the door for work. I’d eat this breakfast on the go all the time, maybe slathered with a nut butter for some protein too. 
The entire can of pumpkin puree makes for an ultra moist waffle, that is still crispy on the outside. These waffles are for pumpkin lovers, you can’t escape the intense fall flavor, and that’s how pumpkin waffles should taste. 
Pumpkin Spelt Waffles
Ingredients {Makes 6 to 7 Belgian waffles}
1 cup – Whole Wheat Flour
1 cup – Spelt Flour
1 tablespoon – Pumpkin Pie Spice {homemade recipe here}
2 teaspoons – Baking Powder
1/4 teaspoon – Salt
1 cup – Milk
1/4 cup – Olive Oil
1 tablespoon – Pure Vanilla Extract
2 tablespoons – Honey
2 large – Eggs
1 {15 ounce} can – Pumpkin Purée {preferably organic}
Recipe {Inspired + Adapted from Chocolate and Carrots}
Preheat your waffle maker. In a bowl, whisk the dry ingredients together. In a separate bowl, stir the milk, oil, vanilla, honey, eggs and pumpkin. Pour the wet ingredients into the dry ingredients, and stir gently, until just combined.
Spray the waffle maker with a bit of cooking spray, and drop about 1/2 cup of batter. Cook until waffle has puffed up and outside is firm to touch {about 6 to 8 minutes}.
Place cooked waffles on a parchment lined baking sheet in a preheated 250*F oven to keep warm while you cook the remaining batter. Server Immediately. Freeze leftover waffles, wrapped tightly in plastic wrap, for a quick and healthy breakfast.
