By Caroline Lubbers, Whipped, The Blog
Makes 12 4-inch waffles
2-1/2 cups all purpose flour
1/3 cup light brown sugar
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
2 cups buttermilk
1 cup pumpkin purée
6 tablespoons melted butter
1. Preheat a large waffle iron. Sift the first eight ingredients into a bowl and set aside. Separate the eggs and whip the whites in a stand mixture until white and soft peaks form. In another bowl, stir egg yolks together with buttermilk, pumpkin, and melted butter. Combine the pumpkin mixture with the dry ingredients until just mixed together. Using a rubber spatula, fold in the egg whites until just incorporated.
2. Cook waffles on medium heat setting of the waffle iron until done. (When I am planning to freeze some, I cook them until just set to allow for further cooking when I reheat them).
3. Serve warm with maple syrup or your choice of topping. To freeze additional waffles, let them cool completely. Then, freeze them on a cookie sheet for 30 minutes before putting them in a zip-top bag together. When ready, reheat them in a toaster oven.
