Growing up, Sunday was always Waffle Sunday.  I’d actually drag myself out of bed as a teenager at a reasonable hour on Sundays and have “Gary’s Famous Waffles.”  A couple of years ago for Christmas, my sisters & I all got the recipe, along with the secret ingredients that went in the waffles (From Penzey’s, nonetheless!)

While I wouldn’t dare share Gary’s Famous Waffles with the world, I’ll share with you the next best thing:  Whole Wheat Pumpkin Waffles.  You won’t feel guilty about eating them, either.  They aren’t too sweet, and aren’t so sluggish so that they’ll slow you down for the day.  (Don’t you hate that?!)

-1 Cup Milk
-1 Large Egg
-1/2 Cup Pumpkin Puree
-1/2 teaspoon Vanilla Extract
-3 Tablespoons Canola Oil
-2 Tablespoons Brown Sugar
-3/4 Cup Whole Wheat Flour
-1/2 Cup All Purpose Flour
-2 teaspoons Baking Powder
-1/4 teaspoon Salt
-1 teaspoon Pumpkin Spice (or 3/4 teaspoon Cinnamon, 1/4 teaspoon Nutmeg)
-Cooking spray, as needed

Mix milk, egg, pumpkin, oil, vanilla, and brown sugar in a medium bowl.

Add flours, baking powder, salt and spices.

Gently mix, until just incorporated.  (Over mixing causes flatness!)

Spray a quick shot of cooking spray on a heated waffle iron and add 1/2 cup of batter.

Close the lid and allow to cook for about five minutes, or until you see the steam stop rising from the waffle maker.

Carefully remove from the waffle iron and serve hot with powdered sugar, nuts, and real maple syrup!