Pumpkin Waffles with Cranberry Honey
Recipe from Family Circle

Canned pumpkin is always in season to prepare this delightful waffle recipe for your next brunch. Cranberry honey sauce adds a sweet, tangy flavor to this less than 30 minute breakfast treat.


Pumpkin Waffles with Cranberry Honey

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Servings: 16
Yield: 16 waffles
Prep Time: 10 mins
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Ingredients
    Waffles:
    • 1 1/2  cups 
      all-purpose flour
    • 1 1/4  cups 
      whole-wheat flour
    • 1/3  cup 
      sugar
    • 2 1/2  teaspoons 
      baking powder
    • 1 1/2  teaspoons 
      pumpkin pie spice
    • 1   teaspoon 
      baking soda
    • 1/4  teaspoon 
      salt
    • 1 1/2  cups 
      low-fat buttermilk
    • 1   cup 
      canned pumpkin
    • 1   
      large egg
    • 1   tablespoon 
      canola oil
    • 1   teaspoon 
      vanilla extract
    • 2   
      egg whites
    Cranberry Honey:
    • 3/4  cup 
      honey
    • 1/4  cup 
      cranberry juice
    • 1   cup 
      fresh or frozen, thawed cranberries, divided
    Directions
    Waffles:

    1.
    Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.
    2.
    Combine the flours, sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl; stir to mix well and set aside.
    3.
    Combine the buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add the buttermilk mixture and 1/3 cup water to the flour mixture; stir until a moist batter forms.
    4.
    Beat egg whites in a medium-size bowl with an electric mixer on high until stiff peaks form. Gently fold whites into batter.
    5.
    Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 cup of batter for each 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles. Serve with Cranberry Honey.
    Cranberry Honey:

    1.
    Bring the honey and cranberry juice to a boil over medium heat in a medium saucepan. Add 3/4 cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining 1/4 cup cranberries. Remove from heat and let stand 5 minutes before serving. Makes about 1 cup.
    Nutrition information
    Per Serving: cal. (kcal) 343, Fat, total (g) 3, chol. (mg) 28, sat. fat (g) 1, carb. (g) 74, fiber (g) 4, pro. (g) 8, sodium (mg) 386, Percent Daily Values are based on a 2,000 calorie diet
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