Protein Pumpkin Waffles

I really love pumpkin.

Pumpkin pies, pumpkin spice lattes, pumpkin cheesecake, pumpkin seeds...  I just love it all.

I know it's traditionally more of a fall dish. But I love it all year long.

So I found this awesome recipe for Jaime Eason's Pumpkin Protein Bars. I made them according to the recipe and loved them. Then as I was making the next batch of batter I thought "I wonder what these would taste like made as waffles?" And they were even more amazing than the bars!

Ingredients:

1/2 C Splenda Brown Sugar Blend
(1) 4 oz jar baby food applesauce
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground clove
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
4 large egg whites
(1) 15 oz can of raw pumpkin
2 C oat flour (can use wheat flour)
2 scoops vanilla whey protein
1/2 cup almond milk
1/2 C chopped walnuts (optional)

Directions:

For Bars:
Preheat oven to 350
Spray 9 x 13 Pyrex dish with non-stick butter spray
Combine first 11 ingredients and mix well
Add the final 3 ingredients (4 if adding walnuts) and mix until incorporated.
Spread batter into the Pyrex dish and bake for 30 min.

For waffles:
Combine first 11 ingredients and mix well.
Add the final 3 ingredients (4 if adding walnuts) and mix until incorporated.
Pour batter onto a warm waffle iron. Cook until crisp and golden brown. Serve hot.

We ate ours with a drizzle of honey instead of syrup and 1-2 tablespoons peanut butter. Ryan even loved his plain without anything on it!

Nutrition (without walnuts): 1 square = 47 calories, 0.7 grams fat, 8 grams carbs, 3.7 grams protein