Pumpkin Waffles

I love making these waffles in a Belgian waffle maker. Make extras and place them between the waxed paper and freeze them for a quick weekday breakfast.
  • 1/2 c. all-purpose flour
  • 1/2 c. whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 eggs
  • 2 T. brown sugar
  • 1 c. evaporated skim milk -- not sweetened condensed milk!!!
  • 4 T. canola oil
  • 1/2 c. pumpkin puree
  • 1/4 c. peeled, finely chopped apple
  • 1/3 c. chopped toasted walnuts

In a large bowl, mix the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set the mixture aside.

In a separate bowl, beat together the eggs and brown sugar. Add the evaporated skim milk, canola oil and pumpkin puree. Beat well. Add the liquid mixture to the flour mixture and stir until just blended. Fold in the apples and nuts.

Ladle the batter into a hot, well-oiled waffle iron and cook until done. Serve with maple syrup and fresh apple sauce.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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