Pumpkin Walnut Waffles

Prep Time:
15 min
Cook Time:
5 min
Total Time:
1 hr
4 servings


  • 2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 2 teaspoons pumpkin pie spice
  • 3 large eggs, separated
  • 1 3/4 cups milk
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1/2 cup canned pumpkin, (do not use pumpkin pie mix)
  • 1/2 cup chopped walnuts, plus additional for garnish, if desired
  • Hungry Jack® Original Syrup


  1. HEAT waffle iron.
  2. COMBINE flour and pumpkin pie spice in large bowl.
  3. BEAT egg yolks in small bowl until thick and lemon-colored. Stir in milk, oil and pumpkin. Add to flour mixture, stirring just until combined.
  4. BEAT egg whites until stiff; fold into batter. (Do not overmix; it is best to leave a bit of egg white not blended.) Fold in nuts.
  5. BAKE in waffle iron according to manufacturers instructions.
  6. SERVE with syrup and additional chopped walnuts, if desired.


Serving Size (1/4 of recipe), Calories 760 (Calories from Fat 380), Total Fat 44g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 165mg, Sodium 820mg, Total Carbohydrate 82g (Dietary Fiber 3g, Sugars 24g), Protein 17g; Percent Daily Value*: Vitamin A 100%, Vitamin C 4%, Calcium 30%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.