Pumpkin Waffles

  • Yield: 6 servings


1large egg, plus 2 egg whites, beaten
4tablespoons brown sugar
1cup evaporated skim milk
2tablespoons vegetable oil
1/2cup pumpkin puree, canned
2teaspoons vanilla
1cup all-purpose flour
2teaspoons baking powder
1/4teaspoon salt
1 1/2teaspoons cinnamon
1/2teaspoon nutmeg
1/4teaspoon ginger
1/4teaspoon cloves
1/2cup finely diced apple
1/4cup toasted walnuts


  1. Beat together egg, egg whites, sugar, milk, oil, pumpkin and vanilla.  Mix dry ingredients.  Add to egg mixture.  Do not over mix.  Fold in apple and nuts.  Make waffles with 3/4 cup of batter per waffle.  Try topping with vanilla flavored nonfat yogurt or spiced apples.  Also try making with half whole wheat flour for a heartier flavor and added fiber.

Recipe reprinted with permission from The Junior League of Baton Rouge’s River Road Recipes III (Baton Rouge, Louisiana, 1994).