Recipe of the Month-October
Pumpkin Spice Waffles
We are so excited for all things COZY and WARM, like soup on the stove, hot tea with honey before bed, fuzzy blankets on the couch, and the welcoming aroma of anything and everything pumpkin spice. You can use butter and syrup, or with whipped cream and a sprinkle of ground cinnamon. You’ll have to try them both ways and let us know! They are definitely equally worthy of the titles dessert and breakfast.
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)
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.
*If you can not find Pumpkin Pie Spice Extract, you can use the following substitution
2 teaspoons cinnamon
1/4 teaspoon nutmeg