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Nutrition Facts
Serving Size 358 g
(Approx. 6 Servings)
Amount Per Serving
Calories 500 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 11 g 55%
Trans Fat 0.5 g
Cholesterol 105 mg 35%
Sodium 1280 mg 53%
Total Carbohydrate 71 g 24%
Dietary Fiber 7 g 28%
Sugars 19 g
Protein 13 g
Vitamin A 380% Iron 30%
Vitamin C 35% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Malted Pumpkin Buttermilk Waffles

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

2 Lb fresh whole pumpkin, or 1 cup pumpkin puree
2 1/2 cup(s) H-E-B Organics Cake Flour
3 1/2 Tsp baking powder
1 Tsp baking soda
2 Tsp kosher salt
1 Tsp pumpkin pie spice, as needed
1 Tbsp Carnation Malted Milk original *powder
2 1/4 cup(s) buttermilk
2 large eggs
2 Tsp vanilla extract
4 Oz unsalted butter, melted
1/4 cup(s) maple syrup
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Preheat oven to 400ºF.
Cut pumpkin in half scrape out seeds, place pumpkin halves cut side down and bake for 30 to 45 minutes or until pumpkin is very tender. Scoop out 1 cup of cooked pumpkin and set aside.
In a bowl, combine flour, baking powder, baking soda, salt, pumpkin pie spice and malted milk. Whisk together to combine.
In a separate bowl, combine buttermilk, eggs, vanilla extract, pumpkin, butter and maple syrup together. Whisk to combine until blended.
Whisk wet ingredients into dry and mix well until batter just gets smooth. Try not to over mix or whip batter.
Preheat waffle iron, spray with non-stick cooking spray and scoop approximately 1/3 cup of batter into waffle iron, depending on size of iron. Bake to waffle iron specifications or until waffle is nicely browned and crispy.
Serve waffles with your favorite condiments, berries and whipped cream, or simply butter and maple syrup.


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