makes 12 waffles
For the Pumpkin Pie Spice
3 tablespoons cinnamon
1 1/2 tablespoons ginger
3/4 teaspoons allspice
3/4 teaspoons cloves
1 teaspoon freshly grated nutmeg
Combine all spices in a bowl, mix well. Store in an air tight container.
For the Pumpkin Waffles
recipe adapted from Epicurious
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons pumpkin pie spice (see recipe above)
4 large eggs, separated
2 cups whole milk
1 cup canned solid-pack pumpkin or pumpkin purée
3/4 stick (6 tablespoons) unsalted butter, melted
cooking spray for waffle iron
Preheat oven to 250 degrees F and preheat waffle iron. Sift together dry ingredients. Whisk egg yolks in a large bowl with the milk, pumpkin and butter until smooth. Whisk yolk mixture into dry ingredients just until combined. If you put a slightly damp towel under the bowl, the bowl won't turn as you whisk.
Using a stand mixer with a whisk attachment, whisk the egg whites until they hold a soft peak. Gently fold into waffle mixture. Spoon batter into waffle iron that has been sprayed lightly with cooking spray. Cook according to manufactures directions. Transfer waffles to oven rack to keep warm and crisp.