My honey asked if we could have either pumpkin or spicy waffle for Christmas Eve breakfast. There was container of fresh baked pumpkin in the refrigerator that was prepared for stuffed shells, and lots of spices in the cabinet, so I decided to make a spicy pumpkin waffle for breakfast. The receptive turned out so well that I thought you might like to try making some.
1/4 cup light brown sugar
• 3 Tbsp. Arrowroot (can use cornstarch)
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg
• 2 large eggs
• 1 cup plant based milk
• 1 cup prepared pumpkin purée
• 4 Tbsp. Extra virgin olive oil
- Lightly oil the waffle iron, and set it to the desired temperature.
- Combine brown sugar and arrowroot in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
- Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
- Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
- Whip egg whites with a hand mixer until stiff peaks form. Set aside.
- Pour olive oil into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
- Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine.
- Fold whipped egg whites onto the batter until no white bits are obvious.
- Pour about 1/4 of mixture onto a 4 unit waffle iron and cook until crispy on outside. Continue this process until all batter cooked.
- Serve with a nice amber maple syrup.