Pumpkin Waffles

The most perfect pumpkin waffles for a chilly, Sunday morning. Everyone loved them and they were eaten by the little ones for several more mornings!

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 4 large eggs, yolks and whites separated
• 1 pinch cream of tartar
• 5 Tbsp granulated sugar, divided
• 1 cup milk
• 1 cup buttermilk
• 1/4 cup canola oil
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract
• Vegetable oil cooking spray
• Apple cider syrup, maple syrup or butter pecan syrup, for serving

Directions: 

• Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine too) to medium heat. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
• To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
• In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar. While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter. Spray waffle iron lightly and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions. Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.

Recipe from cookingclassy.com