(From Pumpkin Waffels and Beyond Oatmeal)

1/4 cup light brown sugar
3 tablespoons cornstarch
1 1/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 teaspoons cinnamon (I used 2 teaspoons)
2 teaspoons ground ginger (I didn't use this)
1/4 teaspoon ground cloves (I didn't use this)
1/4 teaspoon ground nutmeg
2 large eggs
1 cup whole milk (I used 1%)
1 cup canned pumpkin
4 tablespoons butter, melted and warm

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature. (I sprayed mine with non-stick spray and turned it on to the preset temperature).

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining ingredients and whisk to blend.

3. Separate the eggs: yolks go in a medium bowl and whites go in a smaller bowl. Add the pumpkin and milk to the egg yolks; whisk to blend well. Add the melted butter; whisk to blend and set aside.

4. Whip the egg whites with a hand mixer on high until stiff peaks form, 1-1 1/2 minutes. Set aside.

5. Add the pumpkin mixture to the dry ingredients and mix them together until just combined. Add the egg whites and gently fold them in until no whites bits are obvious.

6. Pour the batter on the heated waffle iron and cook according to the manufacture directions. I used just over 1/4 cup batter for each waffle on my iron, and the automatic waffles-are-done light was about right.

Note: If you don't eat them all you can freeze the extras and then pop them in the toaster later. 
 
Cinnamon Cream Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 5-oz can evaporated milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon

In a small saucepan, combine the sugar, corn syrup, and water. Bring it to a boil over medium heat and cook, stirring often, until thickened, about 2 minutes. Remove from the heat, and stir in the evaporated milk, vanilla, and cinnamon.

Note: after typing these directions I realized I made the syrup all wrong. I combined everything in the saucepan, brought it to a boil, reduced the heat to low to maintain a simmer, and cooked it, stirring often until it was thickened. It took about 20 minutes. It was super-yum.
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