Recipe: Pumpkin Walnut Waffles

PUMPKIN WALNUT WAFFLES

1 3/4 cup reduced fat milk
3/4 cup solid pack pumpkin puree (not sweetened)
6 tablespoons vegetable oil
2 large eggs, lightly beaten
2 1/4 cups all-purpose flour
1/4 cup packed light brown sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped walnuts*

Place the milk, pumpkin, oil, and eggs in a bowl. Stir to blend; reserve.

Place the flour in a large bowl. Crumble the brown sugar to remove the lumps; add to the flour along with the baking powder, cinnamon, baking soda, and salt. Stir to blend. Add the liquid ingredients and whisk until smooth. Let batter rest 5 minutes before using.

Preheat the waffle iron.

Stir walnuts into batter. Pour 1/3 cup batter onto the center of the lower grid. Allow batter to spread towards edges for 5 seconds. Close lid of waffle maker - indicator light will turn red. When light turns green again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter.

For best results, serve immediately. You may keep waffles warm on a rack placed on a baking sheet in a warm (200 degree F) oven.

*Dried cranberries, raisins or mini chocolate morsels may be substituted for the walnuts.

Adapted from source: Cuisinart