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Pumpkin Waffles

Yield: 16 (4-inch) waffles
Prep 15 mins Cook  per waffle baker directions
Pumpkin Waffles
  • 2  cups  whole wheat flour
  • 2  tablespoons  brown sugar
  • 1  tablespoon  baking powder
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground ginger
  • 1 3/4  cups  milk
  • 1  cup  canned pumpkin or mashed, cooked pumpkin
  • 2  egg yolks
  • 3  tablespoons  butter, melted
  • 1  teaspoon  finely shredded orange peel (optional)
  • 2  egg whites
  • 1  recipe Cider-Honey Syrup (optional)

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  cup  apple cider or apple juice
  • 1  cup  honey

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)
  • cal. (kcal) 235,
  • Fat, total (g) 6,
  • chol. (mg) 66,
  • sat. fat (g) 3,
  • carb. (g) 41,
  • fiber (g) 3,
  • pro. (g) 7,
  • vit. A (IU) 6900,
  • vit. C (mg) 1,
  • Folate (g) 16,
  • sodium (mg) 436,
  • calcium (mg) 202,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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