Pumpkin Pie Waffles with Pumpkin Granola
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Spruce up your Autumn mornings with these delicious Pumpkin Pie Waffles with Pumpkin Granola! Tender pumpkin waffles topped with homemade pumpkin granola!
Serves: 6 to 8 servings
  • 4 cups old-fashioned oats
  • 1 cup raw pepitas
  • 1 cup walnuts, coarsely chopped
  • ¼ cup flax seeds
  • 1 cup canned pumpkin purée
  • ½ cup packed light brown sugar
  • ½ cup honey
  • ¼ maple syrup
  • ¼ cup canola oil (or coconut oil)
  • 2 tablespoons water
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • ¾ teaspoon salt
  • 1⅓ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • pinch of salt
  • 1 cup buttermilk
  • ½ cup sour cream or plain yogurt
  • 1 cup canned pumpkin purée
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon rum or bourbon (optional)
  • 5 tablespoons unsalted butter, melted and cooled
  • fresh whipped cream, for serving
  • maple syrup, for serving
  1. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
  2. To make the granola, in a very large bowl, combine the oats, pepitas, walnuts and flax seeds and set aside. In a saucepan, combine the pumpkin, brown sugar, honey, syrup, oil, water, cinnamon, pumpkin pie spice and salt. Bring to a boil and cook, stirring often, for about 3 minutes. Remove from the heat and pour over the oat mixture. Toss to evenly coat. Pour out onto the prepared baking sheet and spread out into an even layer. Bake until golden brown, about 40 to 50 minutes, making sure to stir every 10 minutes. Remove from the oven and cool completely.
  3. To make the waffles, in a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, white sugar, cinnamon, pumpkin pie spice and salt until evenly combined. Set aside. In a separate bowl, whisk together the buttermilk, sour cream, pumpkin, eggs, vanilla, rum (if using), and butter. Pour into the dry ingredients and stir until just combined and the dry ingredients are evenly moistened. Do not over-mix. Allow to rest while you heat up your waffle iron.
  4. Spray your hot iron with cooking spray and drop about ⅓ cup of batter into each cavity. Cook according to your waffle iron directions. Transfer the cooked waffles onto a wire rack to prevent them from getting soggy while you cook the rest.
  5. Serve the waffles warm with a sprinkling of granola, fresh cream or yogurt and a drizzle of maple syrup. Enjoy!
Recipe by The Candid Appetite at https://www.thecandidappetite.com/pumpkin-pie-waffles-with-pumpkin-granola/