Sunday, October 31, 2010

Pumpkin Waffles

Perfect for a cool Halloween morning. They have the yummy creaminest of pumpkin bread, but nice and fluffy like a waffle should be. This recipe makes a TON of waffles. So if you're not having an army for breakfast, you could probably get away with halfing the recipe. You can also put your leftover canned pumpkin in a ziploc bag, flatten it, and freeze it for later use to avoid waste.


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 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 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.