Combine first 7 ingredients in a large bowl. Combine egg yolks, milk, and pumpkin; add to flour mixture, stirring just until moistened. Stir in melted butter. Set waffle batter aside. Beat egg whites at high speed with an electric mixer until soft peaks form, gently fold into batter. Bake in a preheated, oiled waffle iron until crisp. Serve with butter, maple syrup and toasted pecans.
Source: Southern Living, November, 1995
Typed by J. Matthews, Nov. 26, 1995
Submitted By J.MATTHEWS~~at;FACTORY.COM (J MATTHEWS) On SUN, 26 NOV 95 202100 ~0500
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|Serving Size: 1 Waffle (71g)|
|Recipe Makes: 24|
|Calories from Fat: 57 (40%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 181.7mg||56 %|
|Sodium 284.8mg||10 %|
|Potassium 104.5mg||3 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 14.1g|
|Protein 6.7g||10 %|
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Calories per serving: 141
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