Pumpkin-sour Cream Waffles

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 3/4 cups flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons apple pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg) or 1 1/2 teaspoons pumpkin pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg)
• 1/2 teaspoon salt
• 4 large eggs, separated
• 1/2 cup vegetable oil
• 1/4 cup packed dark brown sugar
• 1 cup buttermilk
• 1 cup sour cream
• 1 cup canned pumpkin puree

Recipe

• 1 in a large bowl, combine the floukr, baking powder, baking soda, spices, and salt.
• 2 in another bowl, beat the egg yolks, oil, brown sugar, buttermilk, sour cream, and pumpkin with a whisk until smooth, about 1 minute.
• 3 with an electric mixer, beat the egg whites in a separate bowl until soft peaks form.
• 4 pour the pumpkin sour cream mixture into the dry ingredients, and stir just until moistened.
• 5 with a large spatula, fold in the whites until no streaks are visible.
• 6 heat the waffle iron to med-high.
• 7 brush the waffle iron with oil or melted butter.
• 8 for each waffle, pour 1 cup of the batter into the grid.
• 9 close the lid and bake until the waffle is crisp and well browned, about 4-5 minutes.
• 10 remove from the iron with a fork.
• 11 serve right away or cool completely on racks, store in plastic bags, and freeze for up to 2 months.