Pumpkin Waffles With Trail-Mix Topping

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Tasted great--took forever. I think the 1 hour and 20 minutes of active prep time is a huge underestimation. I started cooking the pumpkin two nights before making the waffles. They turned out great though! My guests LOVED them, especially the topping which is a great stand-alone snack.

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This recipe was really good. Time consuming to make but worth it to have something a little different for breakfast. The family loved it.

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An extremely easy recipe and a great way to use up extra pumpkin when cooking up pumpkin pies for the holidays.

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Way too much time and trouble.

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Gorgeous waffles and a really cool topping. The batter freezes great, too. We made a double batch and had waffles for two weeks! It's like eating fluffy pumpkin pie for breakfast. Perfect with whipped cream and maple syrup.

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I loved these! I have made them twice now - both times as pancakes in stead of waffles and they are fabulous! The second time I made them, I used Bob's Gluten Free All Purpose Flour and Organic Soy Milk and they were just as wonderful as the original recipe!

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Very Yummy! Only substitution I made was sour cream for Greek yogurt since that was all I had on hand. My hubby loved these and he is not a fan of carbohydrate breakfasts. We were very pleased and will be sure to make them again.

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Claire like my other favorite Sandra Lee always makes easy and delicous recipes. I, too, sustituted canned pumpkin for this recipe---IT IS AMAZING!!!!

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These were super yummy!! Made them twice within 24 hours, but used canned pumpkin instead and topped them with an apple cider syrup. It was the perfect fall breakfast! SOoo good!