Breakfast
Pumpkin Walnut Waffles
8 Waffles
Pumpkin Walnut Waffles
8 Waffles
For a change, you may substitute dried cranberries, raisins or even mini chocolate morsels for the walnuts.
Calories 497 (48% from fat)
carb. 53g
pro. 12g
fat 27g
sat. fat 3g
chol. 76mg
sod. 442mg
calc. 414mg
fiber 3g
carb. 53g
pro. 12g
fat 27g
sat. fat 3g
chol. 76mg
sod. 442mg
calc. 414mg
fiber 3g
Ingredients
- 1¼cups reduced-fat milk
- ¾cup solid-pack pumpkin*
- 1⁄3cup vegetable oil
- 2large eggs, lightly beaten
- ¼cup packed light brown sugar
- 2¼cups unbleached, all-purpose flour
- 1tablespoon baking powder
- ½ teaspoon baking soda
- 1teaspoon ground cinnamon
- ¼teaspoon kosher salt
- pinch ground nutmeg
- ½cup chopped walnuts
Preparation
- 1. 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, salt and nutmeg. Whisk to blend. Add the liquid ingredients and whisk until just combined. Stir in the walnuts. Let batter rest 5 minutes before using.
- 2. Preheat the Cuisinart® 4-Slice Belgian Waffle Maker to desired setting.
- 3. 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. Ready light will go off. When light turns green again, waffles are ready. Open lid and carefully remove baked waffles. Repeat with remaining batter. For best results, serve immediately.
- *Measure out the remaining pumpkin to freeze to make these waffles at another time.
