Spiced Waffles with Pumpkin Cream

Spiced Waffles with Pumpkin Cream

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From: Diabetic Living Magazine

Stir up these spiced waffles with pumpkin cream for a special breakfast treat. Top with toasted hazelnuts for a finishing touch.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1¼ cups whole wheat pastry flour or whole wheat flour
  • ¼ cup all-purpose flour
  • 2 tablespoons flaxseed meal
  • 1 tablespoon sugar or sugar substitute
  • 1½ teaspoons baking powder
  • ½ teaspoon pumpkin pie spice
  • ⅛ teaspoon salt
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 1 cup fat-free milk
  • 2 tablespoons canola oil
  • 4 tablespoons finely chopped, toasted hazelnuts, divided (optional)
  • Pumpkin Cream
  • ⅓ cup canned pumpkin
  • ⅛ teaspoon pumpkin pie spice
  • 1 cup frozen light whipped dessert topping, thawed


  • Prep

  • Ready In

  1. In a medium bowl stir together whole wheat flour, all-purpose flour, flaxseed meal, sugar, baking powder, pumpkin pie spice, and salt. Make a well in the center of flour mixture; set aside.
  2. In a small bowl whisk together egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be thick and slightly lumpy). If desired, fold in 2 tablespoons hazelnuts.
  3. Lightly grease and preheat a regular waffle baker. Pour 1 to 1- ¼ cups batter onto grids, spreading to cover. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter.
  4. Meanwhile, prepare Pumpkin Cream: In a small bowl combine pumpkin and pumpkin pie spice. Fold in whipped topping.
  5. Divide waffles among four serving plates. Top with pumpkin cream and, if desired, sprinkle with 2 tablespoons hazelnuts.
  • Tips: Choose from Splenda Granular, Sweet 'N Low bulk or packets, or Equal Spoonful or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. Per Serving with Substitute: Same as below, except 281 cal., 38 g carb. Exchanges: 0.0 other carb. Carb choices: 2.5
  • To toast hazelnuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 8 to 10 minutes or until golden brown, stirring a few times to toast evenly. Remove nuts from oven and place on a clean kitchen towel. Rub vigorously with a towel to remove skins.

Nutrition information

  • Serving size: Two 4-inch waffles and about ⅓ cup pumpkin cream
  • Per serving: 292 calories; 11 g fat(3 g sat); 5 g fiber; 41 g carbohydrates; 9 g protein; 28 mcg folate; 1 mg cholesterol; 9 g sugars; 3,487 IU vitamin A; 1 mg vitamin C; 261 mg calcium; 2 mg iron; 265 mg sodium; 277 mg potassium
  • Nutrition Bonus: Vitamin A (70% daily value), Calcium (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, ½ other carb, 1½ fat

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