Pumpkin Waffles

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.

Pumpkin Waffles
Serves 5-6
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
1/4 sugar

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.