Pumpkin Waffles Recipe

Ingredients

• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 2 large eggs (separated)
• 1/2 cup light brown sugar (packed)
• 1/2 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
• 1/3 cup canola or vegetable oil
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon cream of tartar (optional (helps to stabilize the egg whites))

Instructions

1. 1

   Whisk: To a large bowl, add the pumpkin puree, egg yolks, brown sugar, milk, oil, pumpkin pie spice, vanilla, and whisk to combine; set aside.

2. 2

   Whisk: To a separate large bowl add the flour, baking powder, salt, and whisk to combine.

3. 3

   Stir: Add the dry ingredients to the wet and stir gently to combine, don’t overmix; set aside.

4. 4

   Preheat waffle iron and spray with cooking spray.

5. 5

   Beat: To a separate large bowl, add the egg whites, optional cream of tartar, and beat with an electric mixer on high power (or whisk vigorously by hand) until stiff peaks form, about 3 to 4 minutes.

6. 6

   Fold: Add the egg whites to the batter and fold gently to combine.

7. 7

   Cook: Transfer a portion of the batter to waffle iron in the necessary amount to fill your waffle iron (mine takes a scant 1/2 cup per 5-inch square, about 1 3/4 cups to fill the entire waffle iron) and cook until done, about 3 to 4 minutes (mine takes 4 minutes), or as needed until waffles are lightly golden brown and cooked through.

8. 8

   Repeat process with remaining batter, remembering to re-spray waffle iron with cooking spray before each batch.

9. 9

   Serve immediately with butter, maple syrup, confectioners’ sugar, jam, etc.