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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Belgian waffles 134g Recipe makes 8 Belgian waffles) |
||
| Calories 227 | ||
| Calories from Fat 83 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 5.4g | 26% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 394mg | 16% | |
| Potassium 212mg | 6% | |
| Total Carbohydrate 30.5g | 10% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 7.9g | ||
| Protein 6.1g | 12% | |
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Spiced Pumpkin Waffles
By: Sherri35
Aug 1, 2003
These waffles are my kids new favorite waffles. They're delicious! They have a light texture and the pumpkin flavor is not overpowering. The serving size is for Belgian waffles, but they will work fine in a regular waffle iron also.
8 Belgian waffles
Ingredients
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 pinch salt
- 2 eggs
- 1/4 cup firmly packed brown sugar
- 1 cup canned pumpkin puree
- 1 2/3 cups milk
- 4 tablespoons butter, melted and cooled
Directions
1
Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.2
In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.3
Gently fold in the flour mixture.4
Cook according to your waffle iron directions.5
I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.6
They come out a nice deep, golden brown.7
These are great with a little bit of syrup, but would also be great with honey butter.
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Featured Reviews for This Recipe
From: Audreys Mom
On Feb 18, 2008
1 star I am a pumpkin fan and these waffles were a disappointment.
From: Chef #733868
On Jan 20, 2008
These waffles ended up being very soggy for me. I tried adding extra flour and cooking on the highest setting which helped a little but not much.
From: Mamma Bug
On Dec 25, 2007
Made these today for Christmas morning! We loved them!! I did make some changes though...instead of flour, baking powder, and baking soda, I substituted Bisquick. Added a touch more brown sugar and substituted all spice for the ground ginger. This is a very versatile recipe in that even with all the changes, they still turned out GREAT! I have a Cuisineart regular waffle iron, and cooked them on setting 4 with KittenCal's Professional Pan Coating(Pan Release, Better Than Pam Spray! (Professional Pan Coating)) and had no trouble with release!! This made about 12 (huge) waffles for us, just put the leftovers in a zip-lock bag and separated them with wax paper. Can't wait to toast them up!! Also added raisins to the last 4 b/c my 2 year old loves raisins, this was a big hit! THANKS for helping us celebrate Christmas!!
From: MichelleL71
On Nov 1, 2005
Excellent recipe - we just enjoyed them for lunch! Kids love the taste and I love the health benefits (twice the pumpkin and less sugar than most other recipes). My 4 year old (very picky eater) said he’d rather have these than regular waffles. I just made minor changes to the spices based on my preferences – omitted ginger, added a pinch of cloves and reduced nutmeg by 1/2. Also, I used evaporated skim milk and added a scoop of protein powder with the dry ingredients. Even though these are perfect for the fall, I’ll be making them year round!
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