Monday, August 01, 2005
Source: Cooking Light, October 2001
Top with maple syrup and chopped walnuts for a breakfast treat that tastes like pumpkin bread.
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
1 cup 1% low-fat milk (I used skim)
1/2 cup Pumpkin Puree (I used canned Libby's)
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 large egg, lightly beaten
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.
Yield: 8 waffles (serving size: 2 waffles)
NUTRITION PER SERVING: CALORIES 255(20% from fat); FAT 5.7g (sat 1.3g,mono 1.5g,poly 2.3g); PROTEIN 7.4g; CHOLESTEROL 57mg; CALCIUM 237mg; SODIUM 372mg; FIBER 2g; IRON 2.6mg; CARBOHYDRATE 44.1g
My notes: These were easy to throw together and quite tasty. I have a hard time getting pumpkin waffles to cook completely in my Belgian waffle maker - the outside tends to get too browned before the inside cooks completely. I think a regular waffle maker would be better for pumpkin waffles - something to place on my wish list. We topped our waffles with chopped pecans and real maple syrup.
I talked about this recipe HERE.