Some apple bits sprinkled on top were the perfect garnish under the sugar-free syrup.
The batter stirs up thicker than do most waffle mixtures, but the high, cake-like product is the delightful result.
Pumpkin & Apple Waffles
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
1/2 cup pumpkin puree (fresh or canned)
1 medium apple, finely chopped and divided
1/4 cup milk
Preheat waffle iron. In a small bowl combine flour, baking powder, nutmeg, and cinnamon. In a separate bowl mix eggs with sugar. Add to the dry mixture (note that at this stage, the mixture will be very dry). Fold in the pumpkin and half of the chopped apple. Add milk. Combine all into a thick, moist batter. Add batter to prepared waffle iron—about 1/4 cup batter per 4-inch waffle—and cook until waffles are done. Use remaining chopped apple to garnish cooked waffles. Top with maple syrup (we used sugar-free). Makes about six 4-inch waffles. (Source: Recipe appeared as “Coach Nicole’s Pumpkin & Apple Waffles” in recipes.sparkpeople.com)