They did not, however, get to make too many other people happy. Someone else brought Sprinkles cupcakes and their professional-looking little cakes totally won the guests over. Too bad they didn't taste half as wonderful as my not-so-prefessional-looking, but totally amazing cupcakes. Yes, tooting my own horn big time!
I picked pumpkin because I love to cook with seasonal ingredients- they taste good and they really put me in the spirit of whatever season we happen to be in. Having purchased a very large can of pumpkin and having only used half for the cupcakes, pumpkin waffles appeared to me as a dream for the next day's breakfast. I looked for a recipe online and then altered it a little to make it healthier.
Ingredients
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 cup packed brown sugar
- 1/4 cup white sugar (leave this out if you want a less sweet waffle)
- 1 1/2 cups canned pumpkin
- 1/2 cup milk
- 6 oz Greek yogurt
- 4 eggs, separated
- Preheat your waffle iron according to the instructions.
- Combine the flour, baking powder, cinnamon, nutmeg, ginger, salt and sugar(s); set aside. In a separate, larger bowl, whisk together the pumpkin, milk, yogurt and egg yolks; set aside. Whip the egg whites in a clean, dry bowl until soft peaks form.
- Stir the flour mixture into the pumpkin mixture until just combined. Gently fold in 1/3 of the egg whites into the batter until just incorporated. Fold in the rest of the egg whites being careful not to deflate them.
- Cook according to your waffle iron's directions.
Makes 12 waffles when scooped by generous 1/3 cup-fulls.
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