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Time for another pumpkin recipe! Pumpkin waffles are perfect for a crisp, fall morning, and they make the house smell great! These are deliciously spiced and taste great with a little bit of maple syrup, or even plain. I enjoy grabbing one on my way out the door after toasting it for a little bit to warm it. Perfect grab-and-go meal for the car! I’ve made these twice over the last couple of weeks, they’re just that good! You can even substitute part of the all-purpose flour with whole wheat flour to make them a little healthier, though it will dilute some of the spiced flavor, but they’re still delicious.Pumpkin Waffles

2½ cups all-purpose flour
⅓ cup packed light brown sugar
2¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
4 large eggs, separated
1½ cups milk
1 cup canned solid-pack pumpkin
6 tablespoons (¾ stick) unsalted butter, melted and cooled slightly
Vegetable oil or cooking spray for brushing waffle iron

Preheat waffle iron.

In a small bowl, sift together flour, brown sugar, baking powder, baking soda, salt, and spices. In a large bowl, whisk together egg yolks, buttermilk, pumpkin, and butter until smooth. Stir in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold medium peaks. Using a spatula, gently fold them into the waffle batter, until just combined.

Brush or spray waffle iron lightly with oil and spoon batter into waffle iron (amount will vary depending on your iron), spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in warmed oven to keep warm and crisp. Make more waffles in same manner and serve immediately.

Source: Adapted from Smitten Kitchen

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