These waffles are brimming with pumpkin flavor, making them perfect for upcoming fall weekends. It’s also a great recipe to have on hand when you find yourself with extra pumpkin puree.
To keep these waffles on the nourishing side, I subbed in a half-cup of whole-wheat flour and cut down on the typical amounts of oil and sugar, which makes them slightly sweet, but still packed with pumpkin flavor. Since pumpkin puree can often weigh down baked goods, I also call for separating the eggs: beating the whites until stiff peaks form, then folding them into the prepared batter. This extra step creates light, crispy waffles, so while it may be tempting to skip it, don’t.
For a weekday timesaver, make a double or triple batch of these waffles, then freeze the extras for quick reheating during the week. Trust me, nothing says good morning on a crisp fall day like these pumpkin spice waffles. Chopped pecans and a drizzle of pure maple syrup are the perfect topping, but truth be told, I’ve been known to devour them plain, straight from the waffle iron.
Pumpkin Spice Waffles
Yield: About 5 waffles
2 large eggs, separated
1 1/4 cups milk
3/4 cup 100% pumpkin puree (not pumpkin pie filling)
3 tablespoons canola oil
2 tablespoons 100% pure maple syrup
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
Maple syrup, for topping
Chopped pecans, for topping
Preheat waffle maker.
Whisk together the egg yolks, milk, pumpkin puree, canola oil and maple syrup. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and pumpkin pie spice.
Slowly mix the flour mixture into the pumpkin mixture and stir until smooth, taking care not to overmix.
In a separate large bowl, add the egg whites and beat with an electric mixer (or whisk vigorously by hand) until stiff peaks form, about 3 to 4 minutes. Gently fold the egg whites into the batter until just combined.
Lightly spray your waffle iron with cooking spray or oil, then ladle the waffle mixture in. Cook per manufacturer instructions and repeat with remaining batter. Serve with maple syrup and chopped pecans, if desired.
Per waffle (5): Calories 306; Fat 12.2 g (Saturated 2.1 g); Cholesterol 79 mg; Sodium 183 mg; Carbohydrate 41.2 g; Fiber 2.2 g; Sugars 9 g; Protein 8.8 g
Alex Caspero MA, RD, RYT is a Registered Dietitian Nutritionist and Yoga Teacher. She is the founder of Delish Knowledge (delishknowledge.com), a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their “Happy Weight.”
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