Pumpkin Spice Waffles

• Vegetarian

• Produce

  • 15 oz Pumpkin puree, pure

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 1 tsp Mccormick pumpkin pie spice extract
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Whole milk

Found on lovelylittlekitchen.com

Description

Ingredients

• 1/2 cup coconut oil
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 15 ounces pure pumpkin puree
• 2 eggs (separated)
• 1/2 cup whole milk
• 1 teaspoon McCormick Pumpkin Pie Spice Extract*
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup finely chopped pecans (optional)

Directions

• Preheat waffle iron according to directions.
• In a large bowl, whisk the coconut oil (in liquid form), both kinds of sugar, pumpkin puree, egg yolks, and milk together until smooth.
• Add the pumpkin pie spice extract and vanilla extract and stir.
• In a separate bowl mix the flour, baking powder, and salt together.
• Stir the flour mixture into the pumpkin mixture, just until combined.
• In the bowl of an electric mixer, whisk egg whites until they are white and fluffy with soft peaks.
• Carefully and gently fold the egg whites into the batter.
• Scoop about 3/4 cup of batter onto the waffle iron and cook (batter will be thick). My KitchenAid Waffle Baker timer was set for 3 minutes.
• Top with butter, syrup, whipped cream, and/or cinnamon if desired.