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Splenda pumpkin waffles delight

Oct. 21, 2012 @ 12:00 AM

Nothing in the world beats waking up to the smell of freshly baked waffles on a cool, autumn day. This recipe is brought to you by Splenda and the American Diabetes Association.

Serves 5


1 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground nutmeg

2 tsp. canola oil

1 tsp. molasses

1/4 c. canned pumpkin

1 c. buttermilk

1 large egg

2 T. Splenda No Calorie Sweetener, Granulated

11/2 c. maple syrup sweetened with Splenda Brand Sweetener


Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray. Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside. Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.

Whisk together egg and Splenda® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.

Pour batter into a hot waffle iron and bake approximately 5 minutes. Serve with maple syrup.

Nutritional Information (per serving): calories: 160; calories from fat: 25; total fat: 3g; saturated fat: 0.5g; cholesterol: 35mg; sodium: 400mg; total carbs: 33g; dietary fiber: 1g; sugars: 4g; protein: 5g.