A fall, winter and special occasion family favorite, these are fairly easy to make and delicious! They're sure to please even picky eaters.
Ingredients
- all-purpose flour: 2.5 cups
- baking powder: 4 tsp
- ground cinnamon: 2 tsp
- ground allspice: 1 tsp
- ground ginger: 1 tsp
- salt: 0.5 tsp
- packed brown sugar: 0.25 cup
- canned pumpkin: 1 cup
- milk: 2 cups
- eggs, separated: 4 piece
- butter: 0.25 cup (melted)
- white sugar: 0.5 cup
- cornstarch: 1 Tbsp
- ground cinnamon: 1 tsp
- apple cider: 1 cup
- lemon juice: 1 Tbsp
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat a waffle iron according to manufacturer's instructions.
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Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
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Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
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To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.
