Pumpkin Waffles
Homemade Spiced Pumpkin Waffles are the perfect breakfast (or brunch!) treat to start a cozy fall weekend!
Course:
Breakfast, Breakfast/Brunch
Cuisine:
American
Ingredients
- 1 large egg at room temperature, separated
- 1 cup (240ml / 8floz) whole milk
- ½ cup (120g / 4oz) pumpkin puree
- 2 teaspoons vanilla extract
- 2 tablespoons (30ml / 1floz) vegetable oil
- 4 tablespoons (55g / 2oz) unsalted butter, melted
- 1 ½ cup (180g / 6oz) all-purpose flour
- 1 tablespoon cornstarch
- ⅓ cup (70g / 2.5oz) granulated sugar, divided
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- 2 large egg whites at room temperature
Instructions
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Grease and preheat the waffles maker to medium heat.
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Mix the egg yolk, milk, pumpkin puree, vanilla extract, vegetable oil, and melted butter in a large bowl until smooth.
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Mix the flour, cornstarch,¼ cup (50g / 2oz) of sugar, baking powder, cinnamon, allspice, and salt in a medium bowl.
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Mix the dry ingredients into the egg-pumpkin mixture, and set aside.
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In a separate large bowl, whip the egg whites and remaining sugar (20g / ¾ oz) until you have medium peaks.
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Fold the egg whites into the pumpkin mixture.
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Pour the batter into the warm waffle maker and cook for about 5 minutes, until golden brown and the outside is a bit crispy.
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Place on a plate and repeat with the remaining batter.