Pumpkin Pecan Waffles

Pumpkin Pecan Waffles

Central Pennsylvania is being pummeled with the worst flood in YEARS, perhaps ever.  I am praying for all those being affected by the storm; please use caution during this weather! 

Since I can’t do anything to stop the rain, I decided to make the most of the cool, wet morning stuck in my home by making Pumpkin Pecan Waffles.  I had some pumpkin puree and pecans in my freezer and thought this would be the perfect way to make a dreary day special.  They had wonderful flavor, were soft and fragrant, and crunched with the nutty pecans.  Some syrup and butter on top and they made for the perfect breakfast treat!

Ingredients
1 ½ Cups pumpkin puree

2 ¼ Cups flour

1 Teaspoon baking powder

½ Teaspoon baking soda

1 Teaspoon salt

2 ½ Teaspoons pumpkin pie spice

½ Cup packed light brown sugar

2 Eggs, separated

¼ Cup sour cream

1 Cup buttermilk

4 Tablespoons butter, melted

¼ Cup pecans, chopped

Syrup

Step 1

Get your waffle iron preheating.  Chop your pecans.  Now get a cup of coffee for yourself because that was just so dag gone exhausting.

Step 2

Combine the flour, baking powder, baking soda, salt and pumpkin pie spice.  In a separate bowl whisk the brown sugar and egg yolks.  Then add the pumpkin puree, sour cream and buttermilk (if you don't have buttermilk, just put 1 Tablespoon of white vinegar in your measuring cup and fill with milk to 1 cup).  Whisk in the melted butter.  Now add the dry ingredients and stir with a spatula until just combined (it will be lumpy).  Beat the egg whites with a mixer until they are stiff and then gently fold them into your batter.

Step 3

If your waffle iron is not nonstick, grease it with cooking spray or butter.  Pour the batter onto the waffle iron and sprinkle some pecans on top.  Cook the waffles until they are golden.  Then keep finished waffles warm in the oven (set to “Warm”) until you are finished.  Serve with butter and syrup!