Ingredients for Autumn Pumpkin Waffles
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0 ground coriander
- 0 nutmeg
- 1 teaspoon salt
- 2 large eggs, separated
- 1 1/2 cups milk
- 1 (15-ounce) can pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- cooking spray (optional, for greasing iron)
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How to Make Autumn Pumpkin Waffles
- In a large bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1 teaspoon salt.
- Set aside the dry ingredients (or store in a zip-top bag for later use).
- In a medium bowl, lightly beat 2 large egg yolks.
- Whisk in 1 1/2 cups milk, 1 (15-ounce) can pumpkin puree, 1/2 cup vegetable oil, 1/4 cup melted butter, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
- In a clean, dry bowl, beat 2 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the iron with cooking spray or butter.
- Pour 1/2 cup of batter onto the preheated waffle iron. Cook until golden brown and crispy, about 3-5 minutes.
- Serve immediately and enjoy! Freeze leftover waffles for a quick breakfast later.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
11g
Fat
73g
Carbs
20g
