-1/4 cup light brown sugar
-3 tablespoons corn starch
-1 1/4 cups all-purpose flour
-1 1/2 teaspoons baking powder
-1/2 teaspoon salt
-1 3/4 teaspoon cinnamon
-2 teaspoon ginger
-1/4 teaspoon cloves
-1/2 teaspoon nutmeg
-2 large eggs, separated
-1 cup whole milk
-1 cup canned pumpkin
-4 tablespoons unsalted butter, melted
*Please Note: I have made this recipe twice. The first time I made it word for word from this recipe and the second time, instead of using all of the spices, I just put in 2 1/2 teaspoons pumpkin pie spice and 1/4 teaspoon cloves. Both recipes came out scrumptious! It just depends if you like more or less spice.
Turn on and heat up your waffle maker to desired setting.
In a bowl, whisk together the brown sugar and cornstarch. Then, whisk in the flour, baking powder, salt, and spices. Set aside.
In a separate bowl, whisk together the egg yolks (save the egg whites), milk, and pumpkin. Slowly pour in the butter and whisk continuously as you do so. Set aside.
In a smaller bowl, beat your egg whites until stiff peaks form.
Add the pumpkin mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites until they are completely mixed in. Using a large serving spoon, scoop the batter onto the waffle iron (every waffle maker is different, but for mine I use about 1 - 1 1/2 cups worth of batter per waffle). Cook per the manufacturer's instructions. Most waffles take about 2 minutes and 30 seconds, but mine is a cheaper one and take a little longer. You may have to play around with it a bit until you get the cooking time and temperature that work best.
Allow the waffles to cool for a couple of minutes on a wire rack and serve immediately or freeze for later use. I like to serve my pumpkin waffles with butter, walnuts, and syrup! Enjoy!
For more delicious pumpkin recipes, check out these following posts on FN Dish as part of Food Network's fall fest!