For a change, you may substitute dried cranberries, raisins or even mini chocolate morsels for the walnuts.
3 1⁄2 cups reduced-fat milk 1 1⁄2 cups solid pack pumpkin (not pumpkin pie filling)* 3⁄4 cup vegetable oil 4 large eggs, lightly beaten 4 1⁄2 cups all-purpose flour 1⁄2 cup packed light brown sugar 2 tablespoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1⁄2 teaspoon salt 1 1⁄2 cups chopped walnuts
Nutritional information per waffle: Calories 307 (51% from fat) • carb. 30g • pro. 8g • fat 18g • sat. fat 3g • chol. 51mg • sod. 269mg • calc. 86mg • fiber 2g
Place the milk, pumpkin, oil, and eggs in a bowl. Stir until smooth; 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, baking soda, cinnamon, and salt. Stir to blend. Add the liquid ingredients and whisk until smooth. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3. When preheated, green indicator light will illuminate. Stir walnuts into batter. Pour 2 cups of batter along the center of the lower grid. Allow batter to spread toward edges for 5 seconds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, 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 3⁄4 cup of the remaining pumpkin and freeze to make these waffles at another time.
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