Friday, November 25, 2016
Pumpkin waffles are so good! When fall comes I go a little pumpkin crazy. I saw this recipe in the Star Tribune and decided to try them for a Sunday morning breakfast. We had extra waffles that we could reheat in the toaster oven for breakfast during the week. They keep well in the refrigerator or freezer in a ziplock bag.
To make your own pumpkin pie spice, combine 3 Tblsp ground cinnamon, 2 Tblsp ground ginger, 2 tsp ground nutmeg (or mace), 1 1/2 tsp ground allspice and 1 1/2 tsp ground cloves.
Adapted from the Star Tribune
1 c flour (I use Cup4Cup for a gluten-free version)
1 1/2 tsp pumpkin pie spice (see note above)
1 tsp baking soda
1/4 tsp salt
1 c canned pumpkin
1 c plain yogurt (or use vanilla yogurt and skip the extra sugar, below)
1/3 c safflower oil
1/2 tsp vanilla
2 eggs, separated
Heat your waffle iron. Spray it with non-stick spray for high heat just before you cook the first waffle.
Whisk together flour, pumpkin pie spice, baking soda and salt in a large bowl. Stir in pumpkin, yogurt, oil, vanilla and egg yolks. Mix well.
Beat egg whites in a small mixing bowl on high speed until foamy. Gradually beat in sugar until soft peaks form, Gently fold in the egg whites to the batter until just mixed.
Scoop a generous half cup of batter onto the heated waffle iron for each waffle. Serve with butter and warm syrup.