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.

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