Pumpkinapplesaucewaffles Recipes

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PUMPKIN BARS WITH APPLESAUCE



Pumpkin Bars with Applesauce image

These tasty pumpkin treats made with applesauce are a one-pan endeavor and are worth the minimal effort needed to have something delicious on hand.

Provided by Brynnleigh

Categories     Desserts     Cakes     Pumpkin Cake Recipes     Pumpkin Bar Recipes

Time 1h

Yield 24

Number Of Ingredients 13

1 (15 ounce) can pumpkin puree
1 ⅔ cups white sugar
½ cup vegetable oil
½ cup applesauce
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  • Mix pumpkin puree, sugar, oil, applesauce, and eggs together in a medium bowl until fluffy.
  • Sift flour, baking powder, cinnamon, salt, baking soda, nutmeg, ginger, and cloves together in a large bowl. Add pumpkin mixture and stir until combined. Pour into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool, about 15 minutes before cutting into 24 bars.

Nutrition Facts : Calories 153.5 calories, Carbohydrate 24.2 g, Cholesterol 31 mg, Fat 5.6 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 244.8 mg, Sugar 15.1 g

APPLESAUCE WAFFLES



Applesauce Waffles image

These Belgian-style waffles are crispy on the outside, but the applesauce keeps them moist and almost muffin-like on the inside. Even better, you can make them when you are out of milk and eggs.

Provided by Food Network Kitchen

Time 25m

Yield 8 waffles

Number Of Ingredients 10

2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups evaporated milk
1/2 cup applesauce
1/3 cup brown sugar
3 tablespoons vegetable oil
1 teaspoon vanilla
Powdered sugar, ground cinnamon and maple syrup, for serving

Steps:

  • Preheat the waffle iron. Preheat the oven to 200 degrees F if you plan on holding the cooked waffles in the oven. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • Whisk the evaporated milk, applesauce, brown sugar, oil, vanilla and 3/4 cup water in a large bowl.
  • Fold the dry ingredients into the wet, and stir until combined. (Don't mix too much-some lumps are OK-just make sure the flour is coated.) Allow the batter to rest at room temperature for 5 minutes before baking.
  • Ladle enough batter into the waffle iron to fill it to the edges, and cook until crispy and brown, 6 to 7 minutes. (You can tell the waffles are ready when very little steam comes out of the waffle iron.) Continue in batches until all the batter is used. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Sprinkle with powdered sugar and cinnamon, and serve with maple syrup.

PUMPKIN WAFFLES



Pumpkin Waffles image

We all need more pumpkin spice in our lives! Start your weekend right with these fragrant, tender waffles.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Makes 4 cups batter

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground clove
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
3 eggs
1 3/4 cups whole milk
1/2 cup pumpkin puree
1/2 cup (1 stick) unsalted butter, melted and cooled; plus more, softened, for serving
Nonstick cooking spray
Pure maple syrup and toasted pumpkin seeds, for serving

Steps:

  • Preheat oven to 275 degrees. Set a rack on a rimmed baking sheet and place in oven. Preheat waffle iron according to manufacturer's instructions.
  • In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together, eggs, milk, pumpkin and melted butter; add flour mixture and mix just until batter is combined.
  • Lightly coat waffle iron with cooking spray. Pour about 1 cup batter into center of iron (amount may vary depending on size of iron), spreading evenly with a spatula. Cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with butter, syrup and pumpkin seeds.

TOASTY PUMPKIN WAFFLES



Toasty Pumpkin Waffles image

When I really want to impress folks, I serve these waffles. They're beautiful stacked and layered with pink sweet-tart cranberry butter. When I owned a bed and breakfast it was the recipe guests requested most. -Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 3 servings (1 cup butter).

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg, lightly beaten, room temperature
1-1/4 cups whole milk
2/3 cup canned pumpkin
4-1/2 teaspoons butter, melted
1/3 cup chopped pecans
MAPLE CRANBERRY BUTTER:
1/2 cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup butter, softened
Additional maple syrup, optional

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.

Nutrition Facts : Calories 595 calories, Fat 30g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 557mg sodium, Carbohydrate 69g carbohydrate (15g sugars, Fiber 5g fiber), Protein 14g protein.

PUMPKIN WAFFLES



Pumpkin Waffles image

Nothing beats the smell of freshly baked waffles on a cold wintery day.

Provided by SPLENDA® Sweeteners

Categories     Trusted Brands: Recipes and Tips     SPLENDA®

Time 20m

Yield 6

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
2 teaspoons canola oil
1 teaspoon molasses
¼ cup canned pumpkin
1 cup buttermilk
1 large egg
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 ½ cups maple syrup sweetened with SPLENDA® Brand Sweetener

Steps:

  • Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
  • Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
  • Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
  • Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
  • Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 32.1 g, Cholesterol 32.6 mg, Fat 3 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 417.6 mg, Sugar 3.1 g

BUTTERMILK PUMPKIN WAFFLES



Buttermilk Pumpkin Waffles image

My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings. -Charles Insler, Silver Spring, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 waffles.

Number Of Ingredients 14

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs, room temperature
1-1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
2 tablespoons butter, melted
Optional: Butter and maple syrup

Steps:

  • In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

PUMPKIN WAFFLES WITH MAPLE WALNUT APPLES



Pumpkin Waffles with Maple Walnut Apples image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 4 servings, 8 (4-inch) waffles

Number Of Ingredients 17

1 cup cake flour
1/4 cup wheat germ
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
3/4 cup milk
1/2 cup pumpkin puree
1/4 cup melted butter
1/4 cup melted shortening (transfat-free)
1 large egg
1 large egg white
2 to 3 tablespoons unsalted butter
2 crisp apples, peeled and sliced thinly
1/4 cup pure maple syrup
1/2 cup toasted walnuts (see Cook's Note)

Steps:

  • For the waffles: Preheat a waffle iron to medium heat.
  • Whisk the flour, wheat germ, sugar, baking powder, spice, nutmeg and salt together in a large bowl.
  • Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a large measuring cup. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter.
  • For the topping: Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 minutes. Add the maple syrup and walnuts and toss to coat.
  • Pour and spread about 1 cup batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 minutes. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples.

PUMPKIN WAFFLES



Pumpkin Waffles image

Yummy waffles that are the perfect breakfast on a lazy fall morning, or could even be topped with ice cream or whipped cream and caramel sauce for a simple dessert. The apples and walnuts add a bit of texture and excellent flavor. Recipe was discovered in a Rural Electric Cooperative mailer.

Provided by Ms B.

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 eggs
2 tablespoons brown sugar
1 cup half-and-half
4 tablespoons butter, melted
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon pumpkin pie spice
1/2 cup canned pumpkin
1/2 granny smith apple, peeled, cored, and diced
1/2 cup walnuts, chopped

Steps:

  • In a mixing bowl, whisk together eggs and brown sugar.
  • Add half-and-half and butter; whisk until well blended.
  • In separate bowl, combine flour, baking powder, salt and pumpkin pie spice.
  • Add egg mixture and stir just until blended.
  • Stir in pumpkin; fold in apples and walnuts.
  • Spoon into preheated waffle iron according to manufacturer's directions.
  • Cook about 5 minutes or until waffles are brown and crisp.
  • Serve with butter and maple syrup.

Nutrition Facts : Calories 475.3, Fat 30.8, SaturatedFat 13.4, Cholesterol 145.9, Sodium 665.5, Carbohydrate 41.5, Fiber 3.3, Sugar 10.7, Protein 10.9

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