Saturday, November 1, 2014

Pumpkin Waffles

Halloween was yesterday. I did my darnedest to limit my candy consumption. I did a pretty good job...I hope the scale will reflect it.

It was difficult to get up this morning, but I did it. It helped that I had a trail run scheduled with a friend. We tackled Wadsworth Creek. There were still fall colors on the trees. Truly beautiful.

After running, all I wanted to eat was pumpkin waffles. I've never had them before, but I had exactly 1 cup of pumpkin left from the pumpkin pie fudge and pumpkin chocolate chip cookies this week. And I found a recipe that sounded delightful.

I made them for dinner. So freaking delicious.

Pumpkin Waffles
makes 4 round waffles

1/4 c. brown sugar
3 tbs cornstarch
1 1/4 c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1 3/4 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 large eggs
1 c. milk
1 c. pumpkin
4 tbs unsalted butter, melted and warm

whipped cream
maple syrup

1- Spray the waffle iron and let it heat up
2- Combine the brown sugar and cornstarch in a large bowl. Mix together and add the rest of the dry ingredients. Mix.
3- Separate eggs: place yolks in a medium bowl and egg whites in a small bowl.
4- Add pumpkin and milk to the yolk. Whisk and set aside.
5- Using a hand mixer, whisk the egg white until they form stiff peaks. (about 2 minutes).
6- Whisk the butter into the pumpkin milk mixture.
7- Add the pumpkin milk mixture to the dry ingredients. Stir. It will be slightly lumpy.
8- Add egg whites and fold them in until you can no longer see white.
9- Pour batter into the waffle iron and cook until done.
10- Top your waffle with whatever toppings you like and prepare yourself for the BEST pumpkin waffle ever.

Recipe adapted from

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