Pumpkin Waffles

Pumpkin Waffles

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"Nothing beats the smell of freshly baked waffles on a cold wintery day."
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Ingredients

20 m servings 163 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
  2. Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
  3. Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
  4. Whisk together egg and SPLENDA(R) Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
  5. Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

Footnotes

  • Note
  • Serving Size: 1 waffle
  • Follow manufacturer's directions for bake times.

Reviews

21
  1. 26 Ratings

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Most helpful positive review

This recipe came out perfectly with some minor changes--I do not use Splenda and didn't see that it was a Splenda-centric recipe so when I got to adding the sweetener part, I substituted 1/4 c. ...

Most helpful critical review

Too many ingredients and steps. Not enough pumpkin flavor. Wouldn't make it again.

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This recipe came out perfectly with some minor changes--I do not use Splenda and didn't see that it was a Splenda-centric recipe so when I got to adding the sweetener part, I substituted 1/4 c. ...

Wow! If you love pumpkin, you're gonna love this breakfast treat! What a great way to spruce up regular 'ol waffles with a nice touch of autumn flavors. I used a heaping teaspoon of pumpkin pie ...

Absolutely delicious! I normally like a lighter, crispier waffle, but these were so flavorful it more than made up for the fact that it never got crisp no matter how long I cooked it. Only cha...

Love the taste of pumpkin- it's great for breakfast.

These are delicious waffles. They do need a hair more spice though. I upped the cinnamon to 1 heaping tsp, nutmeg to 1/2tsp and added about a 1/4tsp cloves. My family gobbled these up asking fo...

I used regular sugar instead of splenda and whole wheat flour; these came out GREAT!!!!

Turned out great. Don't use Splenda so just added 2 spoons of brown sugar and a splash of vanilla. Served with cream cheese and banana slices on top.

Incredibly moist and delicious. I agree they didn't have a super pumpkin flavor, but still very good. Added 1/4 C. chocolate chips which we both liked. I thought it may be too many flavors for c...

Tried this today. Substituted persimmon pulp only because I needed to use that up and I would add a touch of sugar next time but otherwise it was great. Very light. Will make again

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