Pumpkin Waffles, fall, winter and special occasion family favorite Pumpkin Waffles with Apple Cider Syrup

Pumpkin Waffles

– 2 ½ cups all-purpose flour – 4 teaspoons baking powder – 2 teaspoons ground cinnamon – 1 teaspoon ground allspice – 1 teaspoon ground ginger – ½ teaspoon salt – ¼ cup packed brown sugar – 1 cup canned pumpkin – 2 cups milk – 4 eggs, separated – ¼ cup butter, melted

Prep Time:                  Cook Time: 30 mins                        15 min Total Time:                    Servings:  45 mins                         6 Yield: 6 servings

Preheat a waffle iron according to manufacturer's instructions.

MIX 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.

Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine.

fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according

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.