Pumpkin Waffles With Cinnamon Syrup Recipe


MethodMain Ingredient


For syrup
 Cornstarch1 Tablespoon
 Apple cider1 Cup (16 tbs)
 Lemon juice1 Tablespoon
 Margarine/Butter2 Tablespoon
For waffles
 All purpose flour/Unbleached flour2 Cup (32 tbs)
 Sugar1 Tablespoon
 Baking powder2 Teaspoon
 Salt1⁄2 Teaspoon
 Cinnamon1⁄4 Teaspoon
 Ginger1⁄4 Teaspoon
 Nutmeg1⁄4 Teaspoon
 Milk2 Cup (32 tbs)
 Cooked mashed pumpkin3⁄4 Cup (12 tbs)
 Oil1⁄2 Cup (8 tbs)
 Chopped pecans1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3300 Calories from Fat 1861

% Daily Value*

Total Fat 212 g326.5%

Saturated Fat 36.5 g182.6%

Trans Fat 0 g

Cholesterol 679.6 mg

Sodium 2175.9 mg90.7%

Total Carbohydrates 295 g98.4%

Dietary Fiber 13.8 g55.3%

Sugars 73.2 g

Protein 66 g131.3%

Vitamin A 174.6% Vitamin C 25.9%

Calcium 144% Iron 104.1%

*Based on a 2000 Calorie diet


In small saucepan, combine 1/2 cup sugar, cornstarch and 1 teaspoon cinnamon; blend well.
Stir in apple cider and lemon juice; cook over medium heat until mixture boils and thickens.
Remove from heat.
Add margarine; stir until melted.
Keep warm.
Heat waffle iron.
Lightly spoon flour into measuring cup; level off In large bowl, combine flour, 1 tablespoon sugar, baking powder, salt, 1/4 teaspoon cinnamon, ginger and nutmeg; blend well.
Add milk, pumpkin, oil and eggs; beat 1 minute at medium speed.
Stir in pecans.
Bake in hot waffle iron until golden brown and steaming stops.
Serve warm syrup over hot waffles.