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Pumpkin Waffles

These low-fat waffles are made with whole wheat flour so you can feel good about feeding the healthful, filling food to kids.

3.5 by 12 people
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  • Yields: 16 (4-inch) waffles
  • Prep: 15 mins
  • Cook: per waffle baker directions

Pumpkin Waffles



  1. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.
  2. In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).
  3. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.
  4. Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.
  5. Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cider-Honey Syrup. Makes 16 (4-inch) waffles.

Cider-honey Syrup



  1. In a small saucepan, combine apple cider or apple juice and honey. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Serve warm. Cover and store any remaining syrup in the refrigerator for up to 1 week. Makes about 1 cup.

Nutrition Facts (Pumpkin Waffles)

    Per serving:
  • 235 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 66 mg chol.,
  • 436 mg sodium,
  • 41 g carb.,
  • 3 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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