Pumpkin Waffles

This recipe is from Heather and is great for a special occasion or every day.

2 cups flour
1/4 cup sugar
4 t. baking powder
1 t. salt
1 t. cinnamon
1/4 t. ground nutmeg
3 eggs, separated
1 3/4 cups milk
1/2 cup butter, melted
1/2 cup canned pumpkin

Heat the waffle iron to 250 degrees. 

Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl.  Whisk together the egg yolks, milk, butter and pumpkin in a medium-size bowl.  Add the egg mixture to the flour mixture and stir to combine.  Beat the egg whites in a bowl until stiff.  Fold them into the batter.

Brush the waffle iron with butter or oil and spoon the batter onto the iron.  Cook until golden brown.  Serve with sweetened whipped cream and chopped nuts or maple or vanilla syrup.

Hint: A 15 oz. can of pumpkin is about 2 cups.  Make pumpkin cookies or bread with the rest or freeze the remaining pumpkin in 1/2 cup portions to make waffles later.

I got a fresh nutmeg grinder for my birthday and it is terrific.  Fresh nutmeg is so aromatic and flavorful.