Pumpkin Walnut Waffles

Cuisinart original

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


8 Waffles


1¼       cups reduced-fat milk

¾         cup solid-pack pumpkin*

1⁄3        cup vegetable oil

2          large eggs, lightly beaten

¼         cup packed light brown sugar

2¼       cups unbleached, all-purpose flour

1          tablespoon baking powder

½         teaspoon baking soda

1          teaspoon ground cinnamon

¼         teaspoon kosher salt

            pinch ground nutmeg

½         cup chopped walnuts

Nutritional information

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


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.