The holiday’s haven’t officially started for me until I make my first batch of cinnamon rolls. If you need the most perfect, soft, cinnamon infused, cream cheese glazed cinnamon rolls, this is my go-to recipe. It is perfect in every way. No need for me to try other recipes–that would just mess with perfection 😉

Also, fall is not fall without pumpkin waffles. I know I talk about them all the time, but our family is seriously addicted to them for breakfast (and even sometimes dinner). I posted the recipe many moons ago on my blog but I realized over the years I have adapted the recipe to be a little healthier and I love the changes. Here is my updated version of this family, fall favorite!


Pumpkin Waffles
  1. 3 eggs
  2. 1 pound can of pumpkin (15-16 oz. can)
  3. 1/2 cup vegetable oil
  4. 1/2 cup water
  5. 2 ½ cup flour (I use half wheat and half white flour)
  6. 1/2 cup sugar (or more if you like it more sweet)
  7. 1 ½ tsp. baking soda
  8. 1 ¼ tsp. salt
  9. 3/4 tsp. nutmeg
  10. 1 tsp. cinnamon
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  1. In a large mixing bowl whisk together the pumpkin and eggs. Add the water, sugar, and oil and continue to whisk until smooth. Add the seasonings and flour and mix batter just until combined. Heat a waffle iron to medium heat, spray with cooking spray and place a 1/4-1/2 cup of the batter in the waffle maker. Cook until golden brown. Serve the waffle with syrup or whipping cream. Extra waffles can be frozen for later.
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