Some may say it's to early to break out the pumpkin recipes, but I'm really eager for fall to come! And, lets be honest, you really can't go wrong with pumpkin anything!
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Waffle Ingredients:
1/4 cup light brown sugar
3 tablespoons cornstarch
1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
3 tsp cinnamon (I used 2 teaspoons)
1/4 tsp ground cloves (I didn't use this)
1/4 tsp ground nutmeg
2 egg yolks
2 egg whites- beaten stiff
1 cup milk
1 cup canned pumpkin
4 tablespoons butter, melted
Directions:
1. Spray waffle iron with non-stick cooking spray and heat to desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients and whisk to blend.
3. Separate the eggs. Add the pumpkin and milk to the egg yolks; whisk to blend well. Add the melted butter; whisk to blend and set aside.
4. Whip the egg whites with a hand mixer on high until stiff peaks form, 1-1 1/2 minutes. Set aside.
5. Add the pumpkin mixture to the dry ingredients and mix them together until just combined. Gently fold in the egg whites until blended.
6. Pour the batter on the heated waffle iron and cook to perfection!
Note: You can freeze leftover waffles and then pop them in the toaster later.
Cinnamon Cream Syrup:
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 5-oz can evaporated milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
In a small saucepan, combine the sugar, corn syrup, and water. Bring it to a boil over medium heat and cook, stirring often, until thickened, about 2 minutes. Remove from the heat, and stir in the evaporated milk, vanilla, and cinnamon.
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