WHOLE WHEAT FLAXSEED PUMPKIN WAFFLES

I’m hard-pressed not to put pumpkin in everything this time of year. These pumpkin waffles are crunchy on the outside with a soft and seasonally spicy interior. Topped with tart Granny Smith apples and sweet maple syrup, breakfast just got a whole lot more exciting.

2 cups whole wheat flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

1½ cups low-fat milk

1 cup pumpkin puree

2 large eggs

1 teaspoon pure vanilla extract

2 tablespoons ground flaxseed

Cubed Granny Smith apples, cinnamon, and maple syrup for garnish

Makes 6 waffles

1. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.

2. Place the milk, pumpkin puree, eggs, vanilla, and flaxseed into the container of a blender, and secure the lid. Start the blender at low speed and quickly increase the speed to high. Blend for 20 seconds. Reduce the speed to low and remove the lid plug. Add the flour mixture slowly through the lid plug opening, and blend for an additional 10 seconds until the flour incorporated. Let the batter sit at room temperature for 5 to 10 minutes before cooking.

3. Coat a waffle iron with cooking spray and preheat. For each waffle, spoon about ½ cup of the batter onto the hot waffle iron, spreading the batter to the edges. Cook each waffle for 5 to 7 minutes until the steaming stops. Repeat the procedure with the remaining batter.

4. Garnish with cubed apples, cinnamon, and warm maple syrup.

MAKE IT AHEAD: Make this batter up to a day in advance, and store it in the refrigerator in an airtight container. You can also freeze cooked waffles by letting them cool completely and placing them in individual freezer bags in the freezer. To cook the frozen waffles, place in a toaster oven until warmed through.