Pumpkin Waffles

Slightly adapted from Meal Makeover Moms’ “No Whine With Dinner”

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup white whole wheat flour
1/2 cup walnuts, finely chopped (or use a hand cranked nut grinder, fine setting, several times)
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 pinch nutmeg
1   3/4 cups low-fat milk (I used non-fat)
3/4 cup canned 100% pure pumpkin
1/4 cup canola oil
3 Tablespoons brown sugar
1 teaspoon vanilla extract

Preheat the waffle iron.  Whisk together the flours, walnuts, baking powder, cinnamon, salt and nutmeg in a large bowl. In a separate bowl, whisk the milk, pumpkin, eggs, oil, brown sugar, and vanilla until well blended.  Pour over the dry ingredients and stir until just combined. Spray the hot waffle iron with cooking spray.  Pour the batter into the center according to your waffle iron’s directions (mine is about 1 cup).  Cook on medium-high until done.

Freeze any leftovers; reheat in toaster or toaster oven.  I love these straight out of the toaster, plain, for a quick mid-morning at-work snack.

Based on 8 ea. 4.5 x 4.5″ waffles (probably Belgian):  310 calories each, 16g fat (2g saturated, 1.6g omega-3), 310mg sodium, 32g carbohydrate, 3g fiber, 9g protein, 80% vitamin A, 20% calcium, 10% iron.

Published in: on January 19, 2011 at 7:02 pm  Leave a Comment  

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