My children will eat any and all things breakfast-related so I had high hopes when I made these for dinner the other night and they did not disappoint! Made with canned pumpkin and many warm spices like cinnamon, nutmeg, and ginger, these have many of the same flavors as pumpkin muffins but in waffle-form. I have a regular waffle iron, not a Belgian-style one, so I ended up with 12-13 waffles. Using a Belgian waffle maker will amount to 6-8 waffles. If you do happen to have leftovers these freeze well; just reheat them from frozen in the oven for a few minutes until they crisp up again.

2 1/2 c. (9 oz) Better Batter Gluten Free Flour

2 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

4 large eggs, yolks and whites separated

1 pinch cream of tartar

5 Tbl. granulated sugar, divided

1 c. milk

1 c. buttermilk

1/4 c. canola oil

1 c. canned pumpkin puree

1 tsp. vanilla extract

Vegetable oil cooking spray

Maple syrup for serving

Preheat oven to 225 degrees and preheat a waffle iron to medium heat; the setting on my Cuisinart waffle maker was between 3 and 4. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.

To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbl of the granulated sugar and whip until medium-stiff peaks form.

In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbl granulated sugar. While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter. Spray waffle iron lightly and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron about 2/3 full, mine was two rounded standard-sized ice cream scoopfuls – about 1/2+ cup) into waffle iron and cook according to manufactures directions. Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.

Recipe Source: Adapted from Gourmet