Autumn Pumpkin Waffles
Pumpkin Waffles recipe
Yield
8 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
canned pumpkin purée
canned |
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
milk
|
|
| 4 | large |
eggs
separated |
|
| 8 | tablespoons |
butter, unsalted
melted |
|
| ¼ | cup |
brown sugar, dark
packed |
*
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
freshly grated |
|
| Garnish (optional) | |||
|
sour cream
|
*
|
||
|
honey
or powdered sugar, maple syrup |
*
|
||
|
berries
|
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
canned pumpkin purée
canned |
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
milk
|
|
| 4 | large |
eggs
separated |
|
| 1.2E+2 | ml |
butter, unsalted
melted |
|
| 59 | ml |
brown sugar, dark
packed |
*
|
| 414 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 3.8 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
freshly grated |
|
| Garnish (optional) | |||
| 1 | x |
sour cream
|
*
|
| 1 | x |
honey
or powdered sugar, maple syrup |
*
|
| 1 | x |
berries
|
*
|
Directions
Whisk together pumpkin, sour cream, milk, egg yolks, melted butter and brown sugar in a mixing bowl and reserve.
In another mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
By hand, stir the dry ingredients into the liquid, and reserve.
In a separate bowl, beat the egg whites until soft peaks form.
Whisk one third of the beaten whites into the batter to lighten it.
Then fold in the remaining whites.
To make waffles, follow the manufacturer's instructions on your waffle iron.
Serve with maple syrup or top each with a dollop of sour cream and fresh berries if desired.
