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2 ½ cups all-purpose flour
4 tsp baking powder
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground ginger
½ tsp salt
¼ cup packed brown sugar
1 cup canned pumpkin
2 cups of milk
(4) large eggs, separated
¼ cup butter, melted
For Apple Cider Syrup:
½ cup white sugar
1 tbsp cornstarch
1 tsp ground cinnamon
1 cup apple cider
1 tbsp lemon juice
2 tbsp butter


Preheat waffle iron as instructed to the manufacturer’s instructions.

Combine flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, add and stir pumpkin, milk, and egg yolks. In a clean, dry bowl, whip the egg whites until soft peaks form.

Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Then use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter until incorporated, stirring gently. Fold in the remaining egg whites. Cook waffles as instructed in the manufacturer’s instructions.

To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in apple cider and lemon juice. Cook until the mixture begins to boil over medium heat; boil until the syrup thickens. Remove from heat and stir in the 2 tbsp of butter until melts. Serve warm.