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Fall is in the air, and the pumpkin recipes are filling the blogisphere! Today is also my good friend Julie’s birthday, and we are throwing her A Very Pumpkin Birthday Party!!!
I met Julie, the blogger behind This Gal Cooks! when I stumbled across Marvelous Mondays link party. She is also the ring leader behind our facebook blogging group, that started with a Giveaway last spring. We all had so much fun working together, that we kept the group going after the giveaway ended.
My contribution to this Very Pumpkin Party, is these delicious Pumpkin Waffles. They are light, and fluffy and perfect on a fall morning. I kept them simple, by sprinkling them with toasted pecans and drizzling them with pure maple syrup…Yum!
How to make Pumpkin Waffles:
Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl. Set aside.
In a separate large bowl, beat pumpkin, egg yolks, oil, and milk together until smooth.
Add the dry ingredients and mix just until well incorporated. Set aside.
In a third bowl, whip egg white until stiff.
Gently fold the beaten egg whites into the pumpkin mixture.
Heat waffle iron, and cook waffles as per manufacturer’s instructions.
Remove from waffle iron, and place on a wire cooling rack set on a baking sheet. Place cooked waffles in a warm oven until ready to serve.
Serve with warm maple syrup and toasted pecans.
Enjoy!!
Pumpkin Waffles
Ingredients
- 2 1/2 cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup brown sugar
- 1 cup canned pumpkin
- 2 cups coconut milk box not can
- 1/4 cup canola oil
- 4 large eggs separated
Instructions
- Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl. Set aside.
- In a separate large bowl, beat pumpkin, egg yolks, oil, and milk together until smooth.
- Add the dry ingredients and mix just until well incorporated. Set aside.
- In a third bowl, whip egg white until stiff.
- Gently fold the beaten egg whites into the pumpkin mixture.
- Heat waffle iron, and cook waffles as per manufacturer's instructions.
- Remove from waffle iron, and place on a wire cooling rack set on a baking sheet. Place cooked waffles in a warm oven until ready to serve.
- Serve with warm maple syrup and toasted pecans.
Linda says
October 12, 2013 at 8:29 pmI’m going to have to try these. Thanks for linking to What’d You Do This Weekend.
Linda @ Tumbleweed Contessa