BUTTERMILK PUMPKIN WAFFLES
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
CINNAMON PUMPKIN WAFFLES
These were designed to be a great way to use up some extra pumpkin. Serve with honey butter and maple syrup.
Provided by SuzieQ
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.
- Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.
- Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 53.9 g, Cholesterol 65.4 mg, Fat 26 g, Fiber 7.6 g, Protein 11.5 g, SaturatedFat 6.8 g, Sodium 710.7 mg, Sugar 23.9 g
PUMPKIN WAFFLES
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
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
WHOLE WHEAT PUMPKIN WAFFLES
This recipe is high in fiber and low in salt, great for diabetics or those with high blood pressure, and no one will ever know, they taste so great!
Provided by PattiNYC
Categories Breakfast
Time 30m
Yield 5 Thick Belgian Waffles, 5-8 serving(s)
Number Of Ingredients 10
Steps:
- Put all the dry ingredients in one bowl and combine them well using a whisk.
- Put all the wet ingredients in a separate bowl and combine them with the whisk.
- Pour the wet ingredients into the dry and incorporate gently using the whisk lightly, don't over beat them.
- Ladle or pour approximately one cup per waffle onto the iron and cook for 4 1/2 - 5 minutes per waffle. They steam a lot, but don't wory. They also get darker than white waffles with no pumpkin, but they need to cook a little longer to be dry inside and not doughy.
- Thick waffles will result in about 5 waffles, thin waffles will probably yield 8.
Nutrition Facts : Calories 272.6, Fat 9.6, SaturatedFat 1, Cholesterol 1.6, Sodium 514.7, Carbohydrate 41.4, Fiber 6, Sugar 7.1, Protein 8.8
WHOLE WHEAT PUMPKIN WAFFLES
I totally love these waffles. They are always a big hit at my house. They are relatively low carb and very filling. This is one of many adaptations I have made from a recipe I found in a cookbook called Made in Vermont. They are delicious on a cold autumn morning. I often double the recipe and freeze leftover waffles. During the week I pop them in the toaster and have a great breakfast, dinner, or midnight snack. I do not add any sweetener (other than the touch of molasses) because I usually have mine with maple syrup. If you aren't having syrup a bit of sugar or splenda might be in order.
Provided by Sunday Cook
Categories Breakfast
Time 25m
Yield 6 waffles, 3 serving(s)
Number Of Ingredients 11
Steps:
- Beat cottage cheese until airy.
- Add the eggs, molasses, and pumpkin and beat until combined.
- Add spices and whole wheat flour and mix until combined. With mixer running add melted butter.
- Fold in apples and walnuts.
- This is the batter.
- From here you just pour into your waffle iron. You could probably also make pancakes with this batter though I have not tried this.
Nutrition Facts : Calories 489, Fat 34.1, SaturatedFat 14.7, Cholesterol 333.2, Sodium 489, Carbohydrate 26.5, Fiber 4.4, Sugar 5.2, Protein 22.3
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PUMPKIN WHOLE WHEAT WAFFLES - MY NOURISHED HOME
From mynourishedhome.com
5/5 (2)Estimated Reading Time 5 minsCategory BreakfastTotal Time 30 mins
- In a large mixing bowl, combine white whole wheat flour, coconut sugar, baking powder, and salt. Whisk until well combined. In a second mixing bowl, combine eggs, pumpkin, plain Greek yogurt, milk, vanilla extract and melted butter. Whisk until uniform. Add wet ingredients to dry ingredients and mix just until combined. Do not overmix.
- Pour waffle batter into your waffle iron based on your waffle iron's recommendations. We have used this recipe in our Belgian waffle maker and our regular waffle maker and it works beautifully in both.
- For the Maple Waffle Syrup, melt butter in a small sauce pan. Add syrup and whisk until combined and syrup is warm. Pour into a serving dish. You may need to rewhisk if the syrup sits for a while. DELICIOUS!!!
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