These are moist and flavourful…and are lower in sugar from the pumpkin’s natural sweetness!
1 teaspoon Cinnamon
11/2 to 2 cups Milk
2/3 cup Pumpkin puree
1/2 cup Brown sugar
2 tablespoon Highwood Crossing Organic Canola Oil
1 teaspoon Vanilla
Syrup – Optional
4 Apples (skin on), sliced
1 cup Apple juice
1/2 cup Brown Sugar
In a large bowl, stir together Highwood Crossing Muffin and Pancake Mix and cinnamon. In separate bowl, whisk together eggs, milk, puree, sugar, oil and vanilla. Pour wet ingredients over dry ingredients and stir until moistened.
Heat waffle maker; using 1 cup batter per waffle, depending on your waffle iron and cook according to manufacturer’s instructions.
Meanwhile, in non-stick skillet, cook apples and sugar over medium high heat for about 3 minutes or until tender. Pour in the apple juice; cook, stirring for 2 minutes or until syrupy and softened. Spoon over waffles.
Makes approximately 6 – 7 inch circle waffles.