Pumpkin waffles were a great treat this morning. I found that I like these waffles still a little bit doughy and it really brought out the right texture for the pumpkin puree. These would go great with an egg on top and with a cup of coffee. These were eaten very fast by every member in my family. The prep time took a little bit longer than I had originally expected, but it was so worth it. Also, I suggest making the full batch and using the entire can of pumpkin puree. I halved the recipe and now I have half a can of pumpkin puree in my fridge and I'm not sure what I want to do with it.
Pumpkin Waffles
Recipe from Smitten Kitchen
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar or turbinado
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
