Pumpkin Waffles

by Maria on October 29, 2012


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On a recent morning I was in the mood for pumpkin and about to make my favorite pumpkin muffins, when I decided that I should probably try something new. I love to make my favorite recipes. It's easy to make something you know well and something you know will be well-received in your home. But I also love to try new recipes--it's what I do.

Fortunately these pumpkin waffles were a hit the first time around. They are so good that it's hard to imagine eating a plain waffle again. Both my kids devoured them and agreed that you didn't even need maple syrup on them because they were so tasty on their own. We did top them with a little light whipped cream; the fluffiness of the cream paired perfectly with the light and airy texture of the waffles. 

I found this recipe on the popular food blog, Smitten Kitchen. The only change I made was to use 1/2 white whole wheat flour. To make it even healthier you could use canola oil instead of butter too, a substitution I often make. The waffles wouldn't have quite the same consistency but would be much lower in saturated fat.

Let me know what you think!

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Pumpkin Waffles 

recipe adapted from the Smitten Kitchen 

About 8 servings

1 ¼ cup white whole wheat flour

1 ¼ cup all-purpose flour

1/3 cup light brown sugar, packed

2 ¼ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

4 large eggs, separated

2 cups low-fat buttermilk or kefir

1 cup canned pumpkin, packed

6 tablespoons unsalted butter, melted

Vegetable oil for brushing waffle iron or cooking spray

  1. Preheat oven to 250 degrees Fahrenheit. Preheat waffle iron.
  2. In a medium bowl, sift together flour through spices.
  3. In a large bowl, whisk together egg yolks, buttermilk, pumpkin, and butter until smooth. Carefully mix in dry ingredients until just combined.
  4. In a mixing bowl with whisk attachment, whip egg whites until they hold soft peaks. Gently fold them into the waffle batter, until just combined.
  5. Brush waffle iron with oil or spray with cooking spray. Spoon batter onto waffle iron and cook. Refer to manufacturer’s instructions for amount of batter and length of time to cook.
  6. Transfer to oven rack to keep warm.


Nutrition Info

(Per serving based on 8 servings for total recipe) 316 calories; 43 g carbohydrate; 10 g protein; 12 g fat (6.5 g sat, 0 g trans); 2 g fiber; 472 mg sodium. 

Vitamin A 103 % 

 Iron 17 % 

 Calcium 17%


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