Spiced Pumpkin Waffles
  • 2½ c all-purpose flour
  • 2¼ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • 4 eggs, separated
  • 2 c buttermilk
  • 1 c pumpkin puree
  • ⅓ c brown sugar
  • ⅓ c butter, melted
  1. To begin, in a bowl, the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Stir these together and set the bowl aside for now. Separate the eggs. Place the yolks in your mixing bowl and the whites in another small mixing bowl. To the yolks, add the buttermilk pumpkin and brown sugar. Mix these all together. Pour in the melted butter while the mixer is going. Add in your dry ingredients and mix until no longer lumpy. Be sure to scrape the bowl so everything is combined well.
  2. Now grab the bowl of egg whites and beat them into submission. Or rather until soft peaks form. Gently, patiently fold the fluffy egg whites into the batter until it is just combined.
  3. Make the waffles according to your waffle-maker instructions. I use a Belgian waffle iron that makes 8 inch diameter waffles (quartered.) This takes 1 cup of batter for each, cooking for 3 minutes. (I lightly spray the waffle iron with oil prior to every other waffle.) It makes about 7 to 8 of this type.
  4. Enjoy!
Recipe by Cosmopolitan Cornbread at https://cosmopolitancornbread.com/spiced-pumpkin-waffles/