You don’t have to wait until Halloween to make these scrumptious pumpkin waffles. They’re delicious all through the fall and winter. This recipe from Colavita invites you to customize garnishes, from pumpkin seeds and dried cranberries to chocolate chips and crème fraîche. The recipe is also a better-for-you option, with whole wheat flour and rolled oats and lots of nutrition from the pumpkin, especially beta-carotene*.
> The History Of The Waffle Iron
1. COMBINE all the dry ingredients in a large bowl (the flours, oats, baking powder, salt, cinnamon, allspice, and nutmeg). Mix to combine all the ingredients.
2. COMBINE all the wet ingredients in a separate large bowl, and mix well.
3. POUR the wet ingredients into the dry ingredients and mix until just combined.
4. PREHEAT the waffle iron. When it’s ready, grease it lightly with a little olive oil (pour about a tablespoon of oil into a paper towel and rub it onto the waffle iron).
5. POUR ½ cup of the batter into the waffle iron and close the lid. Cook until the light on the waffle maker turns green (or indicates that it’s ready).
*The bright orange color of pumpkins and other squash is a dead giveaway that pumpkin is loaded with beta-carotene, an important antioxidant. Beta-carotene is one of the plant carotenoids that is converted to vitamin A in the body.
During the conversion to vitamin A, beta-carotene performs many important functions in overall health. Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer, and offers protection against heart disease and other diseases, including some degenerative aspects of aging [source].