Pumpkin Spice Waffles

I like all morning things.

Regardless of whether breakfast is your cup o’ tea o’ java or not there’s no denial that a breezy and sometimes boozy morning with giant waffles is one sincerely refreshing combo.  Oh man…  Can I please write an entire book about waffles and booze?

Please say yes.

We had a full house this weekend.  Chaos in kitchen form. Sisters and boyfriends and college friends visiting.  Dogs running wild.  Cocktails.  Hangovers, and more cocktails.  Noisy dinners and even louder brunches.  Forks, knives, mashed potatoes and mimosas.  Complete chaos…  Complete chaos and absolutely beautiful chaos.  That’s why I broke out the old waffle iron with some pumpkin.

Waffles are forever in season.  And these waffles are hearty:  whole grain flavor with some serious support from cinnamon and nutmeg.  On vintage china with warm maple syrup, mornings that look this pumpkin-sweet and clove-scented are lovely indeed…  Especially since Fall is just starting to really show off.

Pumpkin Spice Waffles

(yields 4 large waffles, 8 halves)

Ingredients:

2 cups white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon allspice

pinch of cloves

2 egg whites

1-11/2 cups milk

1/2 cup pumpkin puree

2 tablespoons brown sugar

2 tablespoons granulated sugar

1 teaspoon vanilla extract

waffle maker

Preparation:

In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, allspice, cloves, and salt together and mix well.

In another large bowl, whisk egg whites, milk, pumpkin puree, sugars and vanilla extract together.  Once done, pour dry ingredients into pumpkin mixture.

Meanwhile, allow your waffle iron to become hot enough before adding the batter.  Coat the waffle iron with cooking spray and scoop about 1/4 cup of batter onto the surface.  Cook according to manufacturer’s directions, or for 5-8 minutes.

Repeat this step until all the batter is used up.  Remove from waffle iron and serve warm with maple syrup.