Pumpkin Waffles

You can use either fresh baked pumpkin or pumpkin in a can. I like short cuts as well :)
Ingredients:

• • 1/4 cup light brown sugar
• • 3 Tbsp. cornstarch
• • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 3/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/2 tsp. nutmeg
  • 2 large eggs/ or 1/2 cup egg substitute
  • 1 cup whole milk/ can sub soy or skim
  • 1 cup canned solid-pack pumpkin/ or fresh if you are feeling frisky
  • 4 Tbsp. unsalted butter, melted and warm
• **if you want to use pumpkin spice omit cloves nutmeg and cinnamon and add 1 tbs pumpkin spice****
  

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil.

2. Combine dry ingredients and mix well. Make sure there aren't any clumps.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. if using egg substitute omit this step.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious. (if not omitted)

9. Once the waffle iron is heated, you’re ready to pour the batter!