Best Pumpkin Waffles With Orange Walnut Butter Recipes
PUMPKIN WAFFLES
With this Pumpkin Waffles recipe you can turn a waffle mix into something special! It only takes a few simple ingredients and some canned pumpkin.
Provided by Erica Walker
Categories Breakfast
Time 12m
Number Of Ingredients 12
Steps:
- Mix waffle mix, eggs, oil, water, pumpkin, spices, and sugar in a medium-sized mixing bowl until smooth.
- Pour batter onto waffle iron and cook until golden brown (or to desired doneness).
- Top with butter, syrup, whipped cream, and/or pecans.
Nutrition Facts : ServingSize 1 waffle, Calories 313 kcal, Carbohydrate 30 g, Protein 9 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 104 mg, Sodium 467 mg, Fiber 3 g, Sugar 3 g
BUTTERMILK PUMPKIN WAFFLES
Steps:
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
PUMPKIN WAFFLES WITH ORANGE SYRUP (LOW FAT)
If your family is tired of ordinary waffles, they'll sit up and take notice when you sit this pumpkin-infused version and its orange syrup partner on the table. I got this recipe from the Better Homes and Gardens New Dieter's Cookbook.
Provided by Crafty Lady 13
Categories Breakfast
Time 40m
Yield 10 waffles
Number Of Ingredients 13
Steps:
- In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Make a well in the center of the flour mixture.
- In another medium bowl combine the milk, pumpkin, egg substitute, and oil. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
- Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. close lid quickly; do not open until golden brown. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.
- For Orange Syrup: In a small saucepan stir together the orange juice, honey, cornstarch and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve warm. Makes about 1 cup.
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