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RECIPES/Breakfast
Pumpkin Walnut Waffles - 12 Waffles

For a change, you may substitute dried cranberries, raisins or even mini chocolate morsels for the walnuts.

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Recommended Servings
Makes 12 waffles
COOKING
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INGREDIENTS

3½ cups reduced-fat milk 1½ cups solid pack pumpkin* ¾ cup vegetable oil 4 large eggs, lightly beaten ½ cup packed light brown sugar 4½ cups unbleached, all-purpose flour 2 tablespoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon ½ teaspoon salt 1½ cups chopped walnuts

Instructions

Put the milk, pumpkin, oil, and eggs into a medium mixing bowl. Whisk until smooth; reserve. Crumble the brown sugar into a large mixing bowl to remove any lumps. Add the flour, baking powder, baking soda, cinnamon, and salt. Whisk to blend. Add the liquid ingredients and whisk until smooth. Stir in the walnuts. Let batter rest 5 minutes before using. Preheat the Cuisinart® Waffle Maker to desired setting (a tone will sound when preheated). Pour 2 cups of batter onto the center of the lower grid of the preheated waffle maker; spread batter evenly using a heat-proof spatula. Close lid of waffle maker. When tone sounds, waffles are ready. Open lid and carefully remove baked waffles. Repeat with remaining batter. For best results, Serve immediately. *This is a little less than half of a 15-ounce can. Measure out ¾ cup of the remaining pumpkin to freeze to make these waffles at another time.

RECIPE FACTS

Servings: Makes 12 waffles

Nutritional information per serving

Nutritional information per waffle: Calories 497 (48% from fat) • carb. 53g • pro. 12g • fat 27g • sat. fat 3g • chol. 76mg • sod. 442mg • calc. 414mg • fiber 3g

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