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Pumpkin Apple Waffles

You're not going to believe the taste of these Pumpkin Apple Waffles.


  • 1.5 cups all purpose flour
  • 1 teaspoon baking soda
  • Dash of quality salt
  • ½ cup of soft butter
  • 1 egg
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
  • 10 quality maple sausage links, chopped, cooked and browned to start caramelizing them
  • 1.5 cups of washed, peeled and diced apple
  • 1 teaspoon of butter or coconut oil (for cooking apples)
  • 1 cup of pumpkin puree
  • If needed, a few tablespoons of milk can be added, but this should be a pretty thick batter as shown in the images.


  • Butter or coconut oil to grease the waffle iron
  • Start by preparing the apples and cooking in the teaspoon of butter or coconut oil. Cover with a lid and stir occasionally until they are tender and just starting to brown.
  • Cook and brown the chopped sausage.
  • Combine all of the ingredients together and mix just until fully incorporated, this dump and mix method has worked perfectly every time!
  • Use an ice cream scoop to spoon it into the hot, greased waffle iron. This will give you similarly sized waffles.
  • I cook on medium to medium high until golden brown and the waffle iron beeps and regrease the iron in between each set of waffles to help them be crispy on the outside and soft and chewy on the inside. When removing the waffles, set them on a wire cooling rack, this will help them stay really crispy until you’re ready to sit and eat them. If you would like, you can place them in the oven at 200 degrees, covered lightly.
  • Any waffles left over can be completely cooled and then placed in an airtight container and placed in the freezer. Then simply remove a couple waffles in the morning and pop them into the toaster, they come out like they are freshly made each time!