2 ½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon pumpkin pie spice
⅓ cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
¼ cup butter, melted
Preheat a waffle iron according to manufacturer’s instructions.
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.
Stir the flour mixture and ¼ cup melted butter into the pumpkin mixture, stirring just to combine.
Use a whisk or rubber spatula to fold ⅓ of the egg whites into the batter, stirring gently until incorporated.
Fold in the remaining egg whites.
Cook waffles according to manufacturer’s instructions.
Great with Cinnamon Syrup!