For some reason I got it into my had that Cynthia shared a pumpkin waffle recipe. I didn’t realize my mistake (it was for pumpkin pie OATMEAL) until after I’d promised my hubby pumpkin waffles and I decided that going back on my word was probably not what I wanted to do, especially since we just had oatmeal yesterday. LOL.
So…
You know what’s coming next right? 
Yeah for Google! Well lots actually, and among them I found a recipe for pumpkin waffles that was with ingredients I had on hand! I made a few adaptions based upon reading comments and seeing what other recipes had done and this is what I came up with. (What follows is what I actually did; the variations on the original recipe are already spelled out.)
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoon cinnamon
2 teaspoon nutmeg
1-1/2 teaspoon ground ginger
1 teaspoon cloves
1 pinch salt
2 eggs, separated
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
2 handfuls finely chopped walnutsDirections
1. Start waffle irons heating
2. Beat egg white until stiff and set aside. (I used my kitchen aid to do this while I was getting everything else ready)
3. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
4. In another bowl, add egg yolks, sugar, pumpkin, milk, and butter; beat well.
5. Mix wet and dry ingredients. (Same rules about not having to wash your kitchen aid apply as to my other waffle recipe)
6. Gently fold in egg whites
7. Cook according to your waffle iron directions. (It took about 5-7 minutes per batch, a couple minutes longer than the recipe says, which was plenty of time to whip some heavy whipping cream for a DELICIOUS topping. The waffles are not extremely sweet so you may want to put a little extra sugar in the whipped cream.They were a big hit with Hubby and the Munchkin… and Mommy too of course.
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