So yesterday morning, that’d be Saturday, after I rolled myself out of bed at the crack of 8 AM, I received a text message from a close friend.  It was a photo of his breakfast – Pumpkin Pancakes.  They looked delicious.  I had the momentary thought to make pumpkin pancakes myself, but that was all it was, momentary.  Since DH was still abed in what I later learned was a Tylenol PM fog, I opted for multigrain toast, slathered in apple butter and topped with cheddar cheese.  I also made myself some coffee.   There is another story there, I’ll have to make a note to finally write about my love affair with coffee.

That brings me to the subject for today, and was a bit of foreshadowing.  Not to be outdone by my friends, I decided that this morning, when I once again rolled out of bed at the crack of 8, that I was going to make Pumpkin Waffles.  Oh yes, like any true Foodie (with a capital F), I possess… a waffle maker.  I have a lovely, circular waffle iron by Cuisinart, and it came with the instruction manual/recipe book.  Listed within the pages of this tome is a recipe for Pumpkin Walnut Waffles.  I like pumpkin.  I like walnuts.  I also happen to like waffles.  Alright… that’s enough pointing and laughing.  I know, I know… as a Foodie, I like (and love) food on principle.  The point is, I made waffles… I ate a waffle (my stomach is only so big) and some bacon (Mmmm, bacon!), then I frozen the other eight waffles for later consumption.

So, upon request here’s the recipe and photographic evidence…

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Pumpkin Walnut Waffles
courtesy of Cuisinart

1 3/4 cups reduced-fat milk
3/4 cup solid pack pumpkin (not pumpkin pie filling)
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 your Cuisinart Waffle Iron on setting #3.

When preheated, green indicator light will illuminate.  Stir walnuts into batter.  Pour 1/3 cup batter onto the center of the lower grid.  Allow batter to spread toward edges for 5 seconds.  Close lid of waffle iron – green indicator light will turn off.  When green indicator light turns on again, waffle is ready.  Open lid and carefully remove baked waffle.  Repeat with remaining batter.  For best results, serve immediately.

Nutritional information per waffle:
Calories 307 (48% from fat)
Carbs 30g
Protein 8 g
Fat 18 g
Sat. Fat 3g
Cholesterol 51 mg
Sodium 269 mg
Calcium 86 mg
Fiber 2 g