Friday, November 20, 2009

Pumpkin Waffles

I just tried these the other day, and they were so good that I was left wondering why I haven't been making them all along. Perfect for a Saturday morning breakfast with maple syrup. Next, I think we will try them for dessert, topped with vanilla ice cream!

2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup 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 to 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.

I have made these the lazy way, just adding the eggs in whole, and they turn out fine. But, if you take the time to whip the egg whites, they are just that much fluffier.

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