Pumpkin Waffles are SO good and the perfect breakfast for the fall! Add a little butter and syrup and you'll be in heaven.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
- ¼ c brown sugar
- 3 tbsp cornstarch
- 1 ¼ c flour
- 1 ½ tsp salt
- 1 ¾ tsp cinnamon
- 1 tsp ginger
- ¼ tsp cloves
- 1 ½ tsp nutmeg
- 2 eggs
- 1 c milk
- 1 c solid packed pumpkin
- 4 tbsp butter melted and warm
Whisk together brown sugar and cornstarch; add the dry ingredients.
Separate eggs: yolks go in a medium bowl, whites in a smaller bowl.
Add pumpkin and milk to the egg yolks, whisk and set aside.
Whip egg whites till stiff peaks form.
Pour melted butter into the yolk mixture; as you pour, whisk to combine.
Add the pumpkin mixture to the dry ingredients and mix them together until just combined (a little lumpy is ok).
Gently fold in egg whites.
Cook in a waffle iron.
Calories: 416kcal | Carbohydrates: 58g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 1039mg | Potassium: 297mg | Fiber: 3g | Sugar: 18g | Vitamin A: 10105IU | Vitamin C: 2.6mg | Calcium: 129mg | Iron: 3.2mg