Fall is in the air, and the pumpkin recipes are filling the blogisphere! Today is also my good friend Julie’s birthday, and we are throwing her A Very Pumpkin Birthday Party!!!
I am sure you all remember Julie, the blogger behind This Gal Cooks! I met Julie when I stumbled across Marvelous Mondays, and then the Spiked! Recipe Challenge that she co-hosts with Carrie every other month. She is also the ring leader behind our facebook blogging group, that started with a Giveaway last spring. We all had so much fun working together, that we kept the group going after the giveaway ended.
My contribution to this Very Pumpkin Party, is these delicious Pumpkin Waffles. They are light, and fluffy and perfect on a fall morning. I kept them simple, by sprinkling them with toasted pecans and drizzling them with pure maple syrup…Yum!
Feel free to go crazy and create an apple cider syrup or even use my Dairy-Free Cream Cheese Syrup. The possibilities are endless! 🙂
Happy Birthday Julie, I hope you have a wonderful day!
|Prep time||15 minutes|
|Cook time||25 minutes|
|Total time||40 minutes|
- 2 1/2 Cups whole-wheat pastry flour
- 2 Teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ground nutmeg
- 1/2 teaspoon gound ginger
- 1/4 teaspoon ground cloves
- 1/4 cup organic brown sugar
- 1 cup canned pumpkin
- 2 Cups coconut milk (box)
- 1/4 cup canola oil
- 4 Large organic eggs (separated)
The amount of servings will vary depending on the size of our waffle maker.
This recipe will be partying at these link parties!