What better way to start off October than with a pumpkin recipe. If you know me, then you know how much I love pumpkin. And as soon as October hits, I'm pulling every can off the shelf that I possibly can find. The Hubs thinks it's kind of funny.
And what better way to start your Fall morning than with fluffy Pumpkin Pie Waffles. I use the same ingredients you would in a pumpkin pie - evaporated milk, pumpkin, and pumpkin pie spice. But again, separating the eggs and beating the whites until they are fluffy and form stiff peaks is essential to ending up with a nice fluffy end product.
Pumpkin Pie Waffles
Ingredients:
2 cups flour
3 Tbs. sugar
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
4 tsp. baking powder
1 cup canned pumpkin
2 eggs, separated
1 can evaporated milk
1 tsp. vanilla
1/2 cup melted butter
Directions:
1. In a large bowl, combine dry ingredients. Whisk together. Make a well in the center.
2. Add pumpkin, egg yolks, evaporated milk, vanilla, and melted butter. Mix gently until ingredients are incorporated, but a few small lumps remain.
3. Beat egg whites on high until stiff peaks form. Fold egg whites into batter. Allow batter to sit for 5 minutes.
4. Heat waffle iron. Once warmed, grease with butter or cooking spray. Pour 1/2 cup of batter onto hot iron and close lid. Allow to cook for a few minutes, until waffle is browned, or until steam stops. Remove cooked waffle and repeat with remaining batter.
Makes 8, 7" waffles