Pumpkin Waffles

.Top with maple syrup and chopped walnuts for a breakfast treat that tastes like pumpkin bread. You'll be making these pumpkin waffles over and over again.

Yield: 8 waffles (serving size: 2 waffles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 20%
  • Fat: 5.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 7.4g
  • Carbohydrate: 44.1g
  • Fiber: 2g
  • Cholesterol: 57mg
  • Iron: 2.6mg
  • Sodium: 372mg
  • Calcium: 237mg

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 cup 1% low-fat milk
  • 1/2 cup Pumpkin Puree
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon vegetable oil
  • 1 large egg, lightly beaten
  • Cooking spray

Preparation

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.
  2. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.
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