Cranberry Pumpkin Waffles Recipe 465

PUMPKIN CRANBERRY WAFFLES

Steps:

• 1 Whisk together the flour, wheat germ, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a mixing bowl
• 2 Whisk together the buttermilk, pumpkin puree, eggs, 3 tablespoons of maple syrup and 1 tablespoon of oil in a separate bowl until well combined
• 3 Pour into the flour mixture, stirring just enough so that no dry ingredients are left, then stir in the cranberries
• 4 Brush a waffle iron with oil and preheat it according to the manufacturer's directions
• 5 Ladle enough of the batter to cover three-fourths of the surface of the waffle iron, close it, and cook for 3 to 5 minutes, until golden brown
• 6 Repeat with remaining batter
• 7 Serve hot, with maple syrup passed at the table

TOASTY PUMPKIN WAFFLES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.

CRANBERRY-PUMPKIN WAFFLES RECIPE - (4.6/5)

Steps:

• Combine berries and water in a small bowl. Let stand for 10 minutes; drain and set aside. Combine flour, sugar, baking powder, salt and spices in a large bowl; stir with a fork until blended. Combine milk, butter and shortening in a small saucepan over low heat; cook until melted. Cool slightly. In a separate bowl, beat together eggs and pumpkin; stir in milk mixture. Add pumpkin mixture to flour mixture; stir until well combined. Fold in berries. Pour batter by 1/2 cupfuls onto a lightly greased preheated waffle iron; cook according to manufacturer's directions. Makes 4 servings.

PUMPKIN WAFFLES WITH APPLE-CRANBERRY RELISH

Steps:

• To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
• Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
• Preheat waffle iron according to manufacturer's instructions.
• Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
• Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.

CRANBERRY PUMPKIN BREAD

Steps:

• Preheat oven to 350°F (175°C).
• Spray two 8 1/2 x 4 1/2 inch loaf pans with non-stick cooking spray.
• Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well.
• Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together.
• Add this mixture to the flour mixture and stir until just moistened.
• Pour batter into the prepared pans.
• Sprinkle the top of each loaf with the chopped nuts.
• Bake at 350 degrees F (175 degrees C) for 55-60 minutes or until a toothpick inserted in the center comes out clean.
• Let loaves cool for 10 minutes then remove from pans.
• Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.

PUMPKIN WAFFLES WITH APPLE-CRANBERRY RELISH

Steps:

• To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
• Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
• Preheat waffle iron according to manufacturer's instructions.
• Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
• Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.

CRANBERRY-WALNUT BELGIAN WAFFLES

Steps:

• Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts., Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter., Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.

CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Sift together dry ingredients (flour through allspice) and set aside.
• Beat oil, eggs, and pumpkin together until well blended.
• Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
• Fold in chopped cranberries.
• Spoon into paper lined muffin cups.
• Bake at 400 degrees for 15 to 30 minutes.
• Note: Serve with a glass of low-fat milk for a healthy snack.