Pumpkin Waffles

From the blog Mogwai Soup
www.mogwaisoup.com

(Originally by Love to Cook)
 www.tastesbetterfromscratch.blogspot.com

1 1/4 cups all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2  teaspoon cinnamon
2 egg yolks
2 egg whites, beaten stiff
1 cup canned pumpkin
1 cup milk
4 tablespoons butter, melted

2-3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

or

2 1/2 teaspoons pumpkin pie spice instead of the spices above.

Spread waffle iron with nonstick cooking spray and heat to desired temperature.

Combine cornstarch and sugar in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients and whisk to blend.

Separate the eggs. Add the pumpkin and milk to the egg yolks; whisk to blend well. Add the melted butter; whisk to blend and set aside. Whisk the egg whites with a hand mixer on high until stiff peaks form, 1-1 1/2 minutes. Set aside.

Add the pumpkin mixture to the dry ingredients and mix them together until just combined. Gently fold in the egg whites until blended.

Pour the batter on the heated waffle iron and cook to perfection (I added 1/3 cup miniature chocolate chips to the batter before cooking).

* To lower the cholesterol, I used 1 egg yolk and 3 eggs whites.

Note: You can freeze leftover waffles and then pop them in the toaster later.