did i ever tell you guys that the Ping household is heavily obsessed with breakfast?
i make it for dinner on a regular basis, and on the lucky occasions that Chin is home on Sunday mornings and not at church meetings,
we sleep in lattteeeee,
and make a huge breakfast.
is there anything better than pumpkin and chocolate in October?
you might try to argue with me, but let's face it...
i do declare that nothing is better.
turn that combination into waffles topped with fresh whipped cream and syrup?
oh hello sweet child of mine.
i can't begin to tell you about these waffles.
they are fluffy beyond belief, and melt in your mouth. they taste like Halloween and smell like pumpkin pie baking in the oven on Thanksgiving.
trust me on this one.
and now i leave this gem of a recipe with you.
to brighten your Sunday morning (or ANY morning for that matter).
Ultimate Pumpkin Waffles
1/4 cup brown sugar
3 tbsp. cornstarch
1 1/4 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
2 large eggs
1 cup milk
1 cup canned pumpkin
4 tbsp. unsalted butter, melted
Spray your waffle maker with cooking spray, set aside to let heat. Combine brown sugar and cornstarch in a large bowl, whisk together. Add rest of dry ingredients, whisk to blend. Separate eggs into two separate small-medium sized bowls. Add milk and pumpkin to egg yolks, whisk to combine. Slowly add melted butter, whisking to combine. set aside.
With a hand mixer or your kitchen aid stand mixer, whip the egg whites on high speed until stiff peaks form, about 2 minutes. set aside.
Add the pumpkin mixture to dry ingredient, mixing until just combined. Little lumps are fine.
Slide the whipped egg whites out of their bowl into the pumpkin batter. Gently fold them into the batter until no more white appears.
Cook in your waffle maker, serve with fresh whipped cream, chocolate chips, syrup, or all three.