I finally found some not-rotten pumpkin, y’all! I was so excited when I spotted it that I let out a little squeal and two Target employees came rushing towards me to make sure I was okay. And then I bought every can that was on the shelf. No, I’m lying.

I left two cans.

The problem I’m having now is that they’re the massive cans which means I have to use a whole lot of pumpkin within a few days or it gets thrown out. Which I guess isn’t a bad problem to have. Unless you’re my husband. He’s been dreading pumpkin season since I started talking about it months ago.

I made these waffles one morning when he was still in bed so he didn’t get a chance to argue with me. Surprise, surprise: he loved them! Everyone did actually. I think pumpkin can get a little too earthy but this recipe has just the right amount of pumpkin so that you know it’s there but it’s not so overpowering.

Pumpkin Waffles

about 6 large waffles

adapted from Betty Crocker


2 1/3 cups Bisquick mix (or other baking mix)
1 1/2 cups milk
1/2 cup canned pumpkin
1/4 cup vegetable oil
2 tablespoons packed brown sugar
1 teaspoon cinnamon
2 eggs


  1. Heat waffle iron; grease with cooking spray, vegetable oil or shortening.
  2. In large bowl, beat all ingredients with wire whisk or hand beater until blended. Pour about ½ cup of batter onto center of hot waffle iron. Close lid of waffle iron.
  3. Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle.
  4. Top with syrup or powdered sugar.

Pumpkin Waffles! The perfect waffles for fall and winter! These are so yummy.

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