Pumpkin Waffles
Recipe from Parents

Pumpkin Waffles

by 2  people

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Yield: 12, 4-inch waffles
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  • 2 1/2  cups 
  • 1/3  cup 
    light brown sugar
  • 2 1/2  teaspoons 
    baking powder
  • 1   teaspoon 
    baking soda
  • 1/2  teaspoon 
  • 1   tablespoon 
    ground cinnamon
  • 2   teaspoons 
    ground ginger
  • 4   
  • 1   cup 
    milk (rice milk works well)
  • 1   cup 
    lowfat buttermilk
  • 1   cup 
    pumpkin puree
  • 6   tablespoons 
    butter, melted
Preheat waffle iron.
Sift first 7 ingredients into a bowl.
In a separate bowl whisk the remaining ingredients.
Whisk the dry ingredients into the liquid mixture and whisk until smooth.
Pour about 1/2 cup of the pumpkin batter into a waffle iron that has been buttered or greased and cook according to manufacturers directions.
Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.
Nutrition information
Per Serving: cal. (kcal) 258, Fat, total (g) 9, sat. fat (g) 4, carb. (g) 40, fiber (g) 2, pro. (g) 6, sodium (mg) 470, calcium (mg) 326, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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