The Pioneer Woman Tasty Kitchen
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A fall breakfast dish using canned pumpkin.

Ingredients

  • 2 cups Flour
  • 2 Tablespoons Sugar
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Allspice
  • 1 dash Cloves
  • 3  Large Eggs, Separated
  • 1-¾ cup Milk
  • 1 stick Butter, Melted And Slightly Cooled
  • ½ cups Canned Pumpkin
  • 1 teaspoon Vanilla

Preparation

Heat waffle iron. Spray with cooking spray.

In a large bowl, combine the dry ingredients and mix with a whisk. In a separate bowl, combine egg yolks, milk, melted butter (cool a bit so it doesn’t cook the eggs), canned pumpkin, and vanilla. Pour the wet into the dry ingredients.

Using a mixing bowl with a whisk attachment, whisk the egg whites on medium speed until stiff peaks form. Fold the egg whites into the batter. Pour into the waffle maker and use according to manufacturer’s instructions.

Serve with maple syrup and powdered sugar.

One Comment

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Stephanie Johnson on 9.18.2012

These turned out great! All I had was salted butter so I ended up adding a bit more sugar but my husband and I both enjoyed them!

3 Reviews

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Stephanie Johnson on 9.18.2012

Tasted great! All I had was salted butter so I ended up adding a bit more sugar but my husband and I both enjoyed them!

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mindydeer on 10.8.2011

I’m getting rid of all my other waffle recipes.

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karend on 10.1.2011

So light and fluffy. I changed the spices just slightly, only because I had some Pensey’s Pumpkin Pie Spice, which I love. The pumpkin flavor is not strong, but my kids liked it that way.

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