Pumpkin Waffle

What a wonderful Saturday morning!  I was able to sleep in this morning thanks to my fabulous husband and kids!  Not something that happens often anymore.  To show my appreciation, I decided to make an extra special breakfast.

This Pumpkin Waffle recipe is so delicious and really puts you in the Fall spirit.  But beware- it comes with a ton of dishes to clean afterward.  I usually double the recipe and freeze the extra in small portions for later use.  This makes an easy breakfast option for the kids during the week.  Just pop them in the the microwave and go.

Pumpkin Waffle

Makes 6 servings

1 serving  398.2 Calories,  Fat 10.9 g,  Dietary Fiber 4.2 g,  Sugars 11.5g

Ingredient:

2 1/2 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup packed brown sugar

1 can pumpkin

2 cups milk

4 eggs, separated

4 tablespoons butter, melted

Directions

1. Preheat a waffle iron.  Spray top and bottom griddle with Pam.
2. Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl.
3. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
4. Stir the flour mixture and melted butter to the pumpkin mixture.
5. Fold 1/3 of the egg whites into the batter, stirring gently until incorporated.  Fold in the remaining egg whites.  
6. Cook waffles