breakfastpumpkinsrecipes September 28, 2013

Pumpkin Waffles

2 1/2 cups all-purpose flour                                            
4 teaspoons baking powder                                  
2 teaspoons ground cinnamon                                          
1/2 teaspoon ground all spice                            
1/2 teaspoon ground ginger                                                
1/2 teaspoon salt                                          
1/2 teaspoon pumpkin pie spice                                        
1/3 cup packed brown sugar
1 cup canned pumpkin                                                       
2 cups milk                                                      
4 eggs, separated                                                            
 1/4 cup butter, melted 
Preheat a waffle iron according to manufacturer’s instructions.
Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
Stir the flour mixture and 1/4 cup melted butter into the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer’s instructions.
· See for Cinnamon Syrup recipe-it is under breakfast, 2nd page and Everyday Waffles and divine on the pumpkin waffles!  Happy Fall y’all!