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Ingredients

4 large eggs, separated 1 pint buttermilk, shaken vigorously 1 cup canned solid-pack pumpkin 6 tablespoons unsalted butter, melted 2 ½ cups all-purpose flour ⅓ cup packed light brown sugar 2 ¼ teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon ground ginger ½ teaspoon salt ¼ teaspoon ground cloves cooking spray

Nutrition Info

327.4 calories carbohydrate: 45.4 g cholesterol: 118.3 mg fat: 12.2 g fiber: 2.3 g protein: 9.7 g saturatedFat: 6.7 g servingSize: - sodium: 617.7 mg sugar: 13.2 g transFat: : - unsaturatedFat: : -

Preheat a waffle iron according to manufacturer's instructions.
Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
Beat egg yolks, buttermilk, pumpkin, and butter together with a whisk in a large bowl until smooth, add flour, brown sugar, baking powder, cinnamon, baking soda, ginger, salt, and cloves. Stir the mixture with the whisk just until you have a smooth batter.
Fold the egg whites into the batter just until combined.
Prepare cooking surfaces of your waffle iron with cooking spray. Ladle about 2/3 cup batter into the prepared iron and cook until browned, 4 to 5 minutes.

8 waffles

The perfect waffles for fall or when you're craving that pumpkin and spice taste! However, my family requests this recipe year-round.