Go Back

Pumpkin Waffles

Cheryl Wixson
Servings 4

Ingredients
  

  • 3/4 cup cooked pumpkin or canned pumpkin puree
  • 2 eggs, separated
  • 1 tablespoon sugar
  • 2 tablespoons Melted butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 teaspoons baking powder
  • 1/2 cup whole-wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup skim milk
  • jams & butters for topping

Instructions
 

  • In the bowl of your mixer, combine the pumpkin and 2 egg yolks. Beat in the sugar, butter, cinnamon and ginger. Combine the flour and baking powder and stir into the mixture. Stir in the skim milk. Beat the egg whites until stiff, and fold into the mixture. Spoon into a preheated waffle iron and bake until crisp. Makes 8 – 4 inch by 4 inch waffles. Serving size is 2 waffles.

Notes

Nutritional analysis per serving: 236 calories, 9 grams protein, 30 grams carbohydrates, 10 grams fat (0 grams trans fat), 172 mg. sodium, 5 grams fiber