Recipe: Pumpkin Waffles

Ingredients

• 1/4 cup light brown sugar
• 3 tablespoons cornstarch
• 1 1/4 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 teaspoon cinnamon
• 2 teaspoons dried ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon dried nutmeg
• 2 eggs
• 1 cup milk
• 1 cup canned pumpkin
• 4 tablespoons of melted, unsalted butter

Instructions

• Prep your waffle iron as you usually would (I typically coat mine lightly with vegetable oil).
• Pre-heat waffle iron.
• Mix your brown sugar and cornstarch in a bowl with a whisk to break up the cornstarch. Next, add in all remaining dry ingredients (flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg) and mix with the whisk well to blend. Set aside.
• Using two additional bowls, separate your egg whites into one bowl and your yolks into the other.
• Add your pumpkin and your milk to the egg yolks and whisk until blended. Set aside.
• Whip the egg whites on high with a hand mixer on high for about 2 minutes. They will become fluffy. Now, set this aside.
• Pour the melted butter into your pumpkin/milk/egg yolk mixture and whisk.
• Add the pumpkin mixture to the dry ingredients and continue whisking to blend.
• Pour your whipped egg whites into the rest of the ingredients and fold in with a spatula. Continue blending until you don't see any of the white anymore.
• Pour your batter into your waffle iron. I found that because these were denser waffles, they took longer than a typical waffle to cook. (My best advice would be to go with how long you normally cook your waffles, and then just leave them in a little longer and continue checking on them)