adapted from the Ultimate Pumpkin Waffles Recipe
- 1/4 cup dark brown sugar
- 3 Tbsp cornstarch
- 1 1/2 cup white whole wheat flour (a lighter whole wheat sold by King Arthur; if you use regular whole wheat I would try half whole wheat and half all-purpose flour)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp pumpkin pie spice mix
- 2 eggs, with yolks and whites separated
- 1 cup whole milk
- 1 15 oz. can pumpkin (if you like your waffles drier, just use 1 cup)
- 4 Tbsp unsalted butter, melted and cooled
- Oil and preheat the waffle iron.
- Whisk brown sugar and cornstarch in a large bowl. Then whisk in remaining dry ingredients.
- Next, whisk together pumpkin, milk, egg yolks, and melted butter.
- Add pumpkin mixture to dry ingredients and mix until combined.
- Whip egg whites until stiff, then fold into batter. (Note: Harry skips this step when he makes the waffles and they turn out fine. He just mixes the whole eggs in with the pumpkin in step 3.)
- Pour the batter onto your preheated waffle iron and cook. We use a square waffle iron (that doubles as a griddle and panini press!!), but you can make these with a Belgian waffle iron as well.
- Serve with butter and maple syrup or whipped cream with sprinkle of cinnamon if you want to get fancy.