color of Halloween, it’s also the color of health. In general,
orange-colored foods, such as cantaloupe, mango, pumpkin, and carrot, are
packed with natural plant chemicals that scare off heart disease and cancer.
lots of fiber, low in calories, and an abundance of disease-fighting nutrients,
including potassium, magnesium, and vitamins C & E. The key nutrient in pumpkins
– they contain the richest supplies of carotenoids of any other food.
Pumpkin Waffles
INGREDIENTS
makes about 6 round waffles,
but you should double or triple to have extra to freeze!
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• ¾ cup all-purpose flour AND ½ cup whole wheat flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 ½ tsp. cinnamon
• 1 ½ tsp pumpkin spice mix
• 2 large eggs
• 1 cup skim milk
• 1 cup canned solid-pack pumpkin, not pumpkin pie canned
• 2 Tbsp. canola oil
DIRECTIONS
1. Lightly oil the waffle iron with oil or spray, and set
it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl.
Whisk together to break apart the cornstarch. Add the remaining dry
ingredients, and whisk to blend.
3. Add pumpkin, milk, and eggs. Whisk to blend. Pour oil
into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
4. Add the pumpkin mixture to the dry ingredients, and
mix them together until just combined. A little lumpiness is fine.
5. Once the waffle iron is heated, you’re ready to pour
the batter! Make a big batch, keep in
freezer. Take out as many as needed,
toast in toaster oven to re-crisp. Serve
with honey J
More Pumpkin Recipes:
http://mealmakeovermoms.com/recipes/breakfast/pumpkin-chocolate-chip-pancakes/
http://mealmakeovermoms.com/recipes/snacks-smoothies/chocolaty-pumpkin-bars/
Kids Kitchen Konnection: An overwhelming positive response from a blind taste testing at my daughters’ kindergarten class last year for this recipe! Make in advance, keep in freezer and reheat as needed. My kids love these waffles! We made them into the shape of butterflies, as seen in this picture above.
