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Foodie 411

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Pumpkin Pecan Waffles

This Recipe Is:

WebMD Recipe

In these waffles, I use half whole-wheat flour and half white flour. Your kids may not even notice that it's half whole-wheat; the pumpkin seems to mask it. I also used the smallest amount of sugar I could get away with.

Ingredients

1 cup
unbleached white flour
1 cup
whole-wheat flour
1/4 cup
granulated sugar
1 tablespoon
cornstarch
2 teaspoons
baking powder
1/2 teaspoon
salt
2 1/2 teaspoons
pumpkin pie spice (or 2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg)
3 large
egg whites (keep 1 yolk and discard the other two)
1
egg yolk
2 tablespoons
egg substitute
1 cup
low-fat milk
3/4 cup
low-fat buttermilk, well-shaken
1/2 cup
canned pumpkin
2 tablespoons
canola oil
7 tablespoons
dry-toasted pecan pieces
canola cooking spray

Instructions

Preheat a Belgian waffle iron.
Whisk together flours, sugar, cornstarch, baking powder, salt, and pumpkin pie spice in medium-sized bowl; set aside.
Add egg yolk and egg substitute to medium bowl and whisk in milk, buttermilk, pumpkin, and canola oil. Continue to whisk until mixture is smooth. Add the flour mixture into the pumpkin mixture, whisking just until smooth.
Add egg whites to another mixing bowl and beat until soft peaks form (about 2 minutes). Gently fold the egg whites into the pumpkin-and-flour batter.
Coat hot waffle iron with canola cooking spray. Spoon batter (use a slightly heaping 1/4-cup of batter per 4-inch waffle, depending on your particular waffle iron) into the waffle iron, spreading quickly. Sprinkle about a tablespoon of dry-toasted pecan pieces over the top of the two waffles (you can sprinkle with cinnamon sugar or mini chocolate chips instead, if desired). Close lid and bake about 3 minutes, until steaming almost stops and the waffles are golden brown. Serve warm!

Reviewed July 16, 2012