If you want to use fresh pumpkin in your recipe you must start first with cooking the brown sugar pumpkin. Cut the pumpkin in 1/2 and scoop out the seeds. Place the two half pieces on a cookie sheet lined with foil. Preheat oven to 400 degrees. Bake the pumpkin for 1 hour or until tender. Cool the pumpkin and then scoop the flesh out of the pumpkin with a spoon into a bowl. Puree pumpkin in a bowl with a hand mixer.
Pumpkin Waffles:
1 cup of whole wheat flour
1/4 cup of wheat germ
1/4 cup of ground flax seed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 tsp. ginger
1/4 tsp. cloves
1 cup of milk
1 cup of buttermilk
2 eggs
3 tablespoons of molasses
1/3 cup of pureed pumpkin (canned or fresh)
whip cream to garnish
Place the dry ingredients together in a bowl: flour, flax seed, wheat germ, salt and spices. Mix the wet ingredients together: milk, buttermilk, eggs, molasses and pumpkin. Add the dry ingredients to the wet ingredients and whisk until smooth.
Preheat your waffle iron.
Grease the waffle iron with cooking spray and then add a ladle of the waffle mix to the waffle iron. Cook until done about 3 minutes. This recipe makes 12 waffles
Serve the waffle with real maple syrup, sliced strawberries and whip cream.
suggestion: I use King Arthur's unbleached white whole wheat flour in this recipe. This flour gives you all the nutritional value of other whole wheat flours but has a milder taste .
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