Pumpkin Waffles

Name: Pumpkin Waffles
Total time: 45
Yield: 6
Ingredients: 2.5 cups all-purpose flour; 0.25 cup packed brown sugar; 4 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon ground ginger; 0.5 teaspoon salt; 2 cups milk; 1 cup canned pumpkin; 4 eggs, separated; 0.25 cup butter, melted; 0.5 cup white sugar; 1 tablespoon cornstarch; 1 teaspoon ground cinnamon; 1 cup apple cider; 1 tablespoon lemon juice; 2 tablespoons butter

Recipe by JEANETTE B from allrecipes.com

Breakfast 45 Mins.

Ingredients

6 servings

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2.5 cups all-purpose flour
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0.25 cup packed brown sugar
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4 teaspoons baking powder
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2 teaspoons ground cinnamon
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1 teaspoon ground allspice
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1 teaspoon ground ginger
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0.5 teaspoon salt
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2 cups milk
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1 cup canned pumpkin

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4 eggs, separated
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0.25 cup butter, melted
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0.5 cup white sugar
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1 tablespoon cornstarch
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1 teaspoon ground cinnamon
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1 cup apple cider
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1 tablespoon lemon juice
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2 tablespoons butter

Instructions

Preheat a waffle iron according to manufacturer's instructions.
Combine flour, brown sugar, baking powder, cinnamon, allspice, ginger, and salt in a mixing bowl. Stir milk, pumpkin, and egg yolks together in a separate bowl. Whip 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. 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.
To make the syrup: Stir sugar, cornstarch, and cinnamon together in a saucepan. Stir in 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 2 tablespoons of butter until melted. Serve warm.