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Autumn Pumpkin Waffles


Pumpkin Waffles recipe













Trans-fat Free


1 cup canne pumpkin purée
1 cup sour cream
1 cup milk
4 large eggs
8 tablespoons butter, unsalted
¼ cup brown sugar, dark
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon nutmeg
freshly grated
Garnish (optional)
sour cream
or powdered sugar, maple syrup


Whisk together pumpkin, sour cream, milk, egg yolks, melted butter and brown sugar in a mixing bowl and reserve.

In another mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

By hand, stir the dry ingredients into the liquid, and reserve.

In a separate bowl, beat the egg whites until soft peaks form.

Whisk one third of the beaten whites into the batter to lighten it.

Then fold in the remaining whites.

To make waffles, follow the manufacturer's instructions on your waffle iron.

Serve with maple syrup or top each with a dollop of sour cream and fresh berries if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 32358% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 248mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 110% Vitamin C 3%
Calcium 12% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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