Rating: 4.5 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

.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.

Recipe by Cooking Light October 2001

Gallery

Credit: Antonis Achilleos, Food Styling: Gordon Sawyer and Tina Stamos, Prop Styling: Lydia Pursell

Recipe Summary

Yield:
8 waffles (serving size: 2 waffles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

255 calories; calories from fat 20%; fat 5.7g; saturated fat 1.3g; mono fat 1.5g; poly fat 2.3g; protein 7.4g; carbohydrates 44.1g; fiber 2g; cholesterol 57mg; iron 2.6mg; sodium 372mg; calcium 237mg.
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