Pumpkin Waffle Recipe

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	Pumpkin Waffle Recipe Whole wheat waffles have more fiber and vitamin A than their Belgian cousins. An easy breakfast recipe for waffle makers, this waffle recipe brings autumn to your breakfast table.
	Forward this page to friends Diabetic Recipe - Heart Healthy Recipe Yield: 4 servings 1/2 cup plus 2 Tbsp all-purpose flour 1/2 cup whole wheat flour 2 Tbsp brown sugar 1 tsp cinnamon 1/2 tsp baking powder 1/4 tsp baking soda 1 egg 2 egg whites 1 cup 1% milk 1/2 cup canned pumpkin 3 Tbsp canola oil Preheat waffle maker. In a large bowl, mix flour, sugar, cinnamon, baking powder and baking soda. In separate bowl, beat egg, egg whites, milk, pumpkin and canola oil. Stir wet ingredients into dry ingredients using a rubber spatula. Do not to overmix. Bake in waffle maker until steam ceases. Tips for great healthy waffles: The oil in the batter will prevent the waffle from sticking, so don’t use non-stick cooking spray or butter. To serve the whole family at once, heat your oven to 250 degrees and store waffles there until you’re done cooking. Beat egg whites separately for fluffier interiors. Nutrition facts (per serving): Calories: 302; Fat: 13g; Saturated fat: 2g; Cholesterol: 49mg; Sodium: 159mg; Carbohydrate: 38g; Fiber: 3g; Protein: 10g
	Last Reviewed: October 2009