Perfect for an Autumn breakfast!
Makes 4.
1/4 cup light brown sugar
3 tablespoons cornstarch
1-1/4 cup all-purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 teaspoon cinnamon
2 teaspoons ginger
1/4 teaspoons cloves
1/2 teaspoon freshly grated nutmeg (or 1/4 teaspoon dried nutmeg)
2 large eggs
1 cup whole milk
1 cup canned solid-pack pumpkin (not pumpkin pie filling)
4 tablespoons unsalted butter, melted and warm
Lightly oil the waffle iron with vegetable oil, and set to desired temperature.
Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients and whisk to blend.
Separate eggs, placing yolks in a medium bowl and whites in a small bowl.
Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
Whip egg whites until stiff peaks form (about 2 minutes). Set aside.
Pour melted butter into the pumpkin mixture. As you pour, whisk to combine.
Add the pumpkin mixture to the dry ingredients, mixing together just until combined. (A little lumpiness is okay).
Gently fold in the whipped egg whites until incorporated.
Cook waffle batter on your waffle iron per manufacturer instructions.
For a printable version of this recipe, go here.
