For a change, you may substitute dried cranberries, raisins or even mini chocolate morsels for the walnuts.
1-3/4 cup reduced fat milk 3/4 cup solid pack pumpkin* 6 tablespoons vegetable oil 2 large eggs, lightly beaten 2-1/4 cups all-purpose flour 1/4 cup packed light brown sugar 4 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup chopped walnuts
307 calories (51% from fat) • carb. 30g • pro. 8g • fat 18g • sat. fat 2g • chol. 51mg • sod. 269mg • calc. 86mg • fiber 2g
Place the milk, pumpkin, oil, and eggs in a bowl. Stir to blend; reserve. Place the flour in a large bowl. Crumble the brown sugar to remove the lumps; add to the flour along with the baking powder, cinnamon, baking soda, and salt. Stir to blend. Add the liquid ingredients and whisk until smooth. Let batter rest 5 minutes before using. Preheat the Cuisinart® Heart Waffle Maker on setting #3 (green indicator light will be illuminated when preheated). Stir walnuts into batter. Pour 1/3 cup batter onto the center of the lower grid. Allow batter to spread towards edges for 5 seconds. Close lid of waffle maker - indicator light will turn red. When light turns green again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm on a rack placed on a baking sheet in a warm (200°F) oven.
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