Pumpkin Waffles:

Date Added: 16 Jan 2010
Listed in: Breakfast and Brunch

• 1 cup all-purpose flour


• 1 teaspoon baking powder


• ½ teaspoon baking soda


• ¼ teaspoon salt


• ¾ teaspoon ground cinnamon


• ½ teaspoon ground ginger


• ⅛ teaspoon ground nutmeg


• 2 teaspoons canola oil


• 1 teaspoon molasses


• ¼ cup canned pumpkin


• 1 cup buttermilk


• 1 large egg


• 2 tablespoons SPLENDA® No Calorie Sweetener


• 1½ cups SPLENDA® sweetened maple syrup

Preparation Time 10 min | Cooking Time 5 min:
6 servings (4 x 5-inch waffles) | 160 Calories | 5g Protein | 32g Carbohydrates | 3g Fat

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

• Preheat waffle iron according to manufacturer’s directions; spray lightly with vegetable cooking spray.


• Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.


• Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.


• Whisk together eggs and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.


• Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

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