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October 28, 2008

Pumpkin Waffles

Filed under: Bread, Breakfast, Holiday, Vegetables — Tags: — bettylou79 @ 12:39 pm

I have about 3 cups of pumpkin puree still waiting in the refrigerator and I was in the mood for waffles this weekend. I figured that Pumpkin Waffles would be a great idea. I searched for Pumpkin Waffles online and came up a bit overwhelmed, so I decided to go to what has become my go to site, Cooking Light. These waffles smelled and tasted delicious but were a bit time consuming to cook. I read the comments made by others about the recipe after I made the waffles and really should have done that first. A lot of people mentioned that they had difficulty with these waffles when using their Belgian Waffle maker. I had the same problem. At first I decide to not follow the part of the recipe that says to keep the waffles in the iron until it stops steaming, which is about 5-7 minutes. For the first waffle I just opened the iron when the light switched off and the waffle came apart into two pieces, top and bottom. That’s when I decided that following the directions was a good idea!! They come out a bit brown but still taste great and were nice and soft! Enjoy!

Pumpkin Waffles

source: Cooking Light

Yield

8 waffles (serving size: 2 waffles)

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 cup 1% low-fat milk
  • 1/2 cup Pumpkin Puree
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon vegetable oil
  • 1 large egg, lightly beaten
  • Cooking spray

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.

Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.

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