2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg (I used pumpkin spice)
1 large egg, lightly beaten
1/4 cup brown sugar, packed
1 TBS vegetable oil
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cup buttermilk (I used 1 % milk)
Cooking spray
Preheat your waffle iron.
Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
Combine the egg, brown sugar, oil, pumpkin and buttermilk in a medium bowl.
Add pumpkin mixture to flour mixture and stir until well combined.
Coat your waffle iron with cooking spray. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops, repeat with remaining batter.
Note: In order to keep waffles hot, I preheat my oven to 250 degrees and place the 1st few waffles that come off the iron into a glass baking dish inside the oven until it's time to eat and enjoy!
You may also try using this batter to make pancakes. Nate and I are going to try the waffles again tomorrow morning with some Smucker's Spiced Apple Butter (1 tablesppon = 1 WW point).
Yield @ 4 servings, serving size is 2 waffles, 2 waffles= 4 WW points
Recipe from weightwatchers.com
