Cinnamon Pumpkin Waffles

Nice pumpkin and spice flavor but doesn’t crisp at all on the outside, stays floppy and, unless you add more flour and cook 12 minutes or more in the waffle iron, is gooey in the middle.

I often don’t have the wheat germ so that gets subbed out for flaxseed meal. The nuts make the texture perfect. The waffles often fall apart, but that doesn’t bother me when the taste is so good.

Used 1/2 cup flour, scant 2/3 cup ground quick oats and 1/4 cup flax. Also 2 whole eggs, 1/2 cup milk, 1/4 cup yogurt. Turned out super brown with way too much nutmeg. My waffle iron has only one setting so would probably be better with an iron with a temp gauge that you could cook longer at lower temp.

I followed the recipe but didn’t have applesauce or wheat germ so i subbed bananas and quick oats. Perfect! Saved!

I followed what another person recommended and increased the pumpkin to one cup. I skipped the butter, olive oil and applesauce. I used two eggs rather than one egg and one egg white. I didn’t use baking powder and substituted 1 tsp baking soda and 1/2 tsp salt. The waffles cooked in about 5 minutes and I didn’t have any trouble with excess moisture. These came out great and I will definitely make them again.

Substantial cake-like waffles with a good flavor. I substituted flaxseed meal for wheatgerm, (which I didn’t have), and made up pumpkin pie spices from ground cinnamon, nutmeg, ginger and cloves. These waffles provided a great basis for a delicious Sunday brunch, with cottage cheese, fresh fruit, maple syrup and pork sausages.

Really delicious. I’m eating them plain, no extra syrup at all. So good and pretty easy!

Used canola oil instead of butter and olive oil and buttered the waffle iron. The texture wasn’t great, too soft. Cooked one to almost burnt and it still wasn’t crispy. They smelled good, but need more flavor.

Didn’t have applesauce so I doubled the pumpkin. Delish. Just what I wanted

WOW, exceeded expectations! Followed directions, but used fresh nutmeg, They are very moist, so I flipped them over in the waffle maker, watched them then pulled them out when brown all over. Next time I will up the spices, but not nutmeg. That’s perfect! Taste like something out of Hansel and Gretel’s Grandmother’s house. YUM YUM

These were so flavorful and delicious. Made them as is, and doubled the batch so I had some to freeze for quick school-day breakfasts. Thank you for sharing this wonderful fall recipe!

Made these for my husband and son because I’m gluten free. My hubby said they were very good! The only thing he said was it should have more pumpkin in. I might omit the apple sauce and do all pumpkin next time. Still a keeper though!

Really good! Didn’t have any whole wheat flour – had to use all-purpose flour. Could double the recipes, only made 2 full waffles. We also added whipped topping – kids loved it!

These were super easy to make and very delicious. I used white flour because I didn’t have wheat and I use soured milk and no applesauce.

This came out delicious. I did not have any wheat germ, so I subbed Bob’s Red Mill 7 grain hot cereal because no one likes to eat it as hot cereal. I can see how others said it takes longer to cook because mine came out a little soft, but that’s fine with me. I like this recipe because you can really taste the spices, which makes it a nice change from a plain waffle.

I used flaxseed instead of wheat germ and added a little extra flour.

Good and very flavorful. Light and fluffy. Whip cream was a really good addition.

I made these fairly close to the direction. I was a little short on applesauce, so I made up the volume with a bit of extra pumpkin. I also skipped the pecans because my husband isn’t a fan. My family thought they were delicious. They were actually so soft and moist that at first I thought I wasn’t letting them cook long enough. This type if recipe is perfect for my 3 year old to help with as well, so we will definitely make this one again.

These are amazing! Easy to make and everyone loves them for both breakfast and supper. Probably good for lunch and dinner, too.

I guess I just don’t like the taste when whole wheat flour is using in things that are supposed to be sweet.

Perfect pumpkin waffles! Used olive oil in place of butter, cooked in normal time. VERY delicious. I did use WW flour for the wheat germ as I grind my own wheat. And used pumpkin in place of applesauce. Sure the original would be delicious, but hungry for big taste of pumpkin…this did it.