Pumpkin Waffles

It's fall and I have an over abundance of fresh pumpkin puree that I made and froze earlier this fall. We've had pumpkin pie, pumpkin cheesecake, pumpkin pancakes, pumpkin muffins and so I figured pumpkin waffles had to be next. These are great for a crisp fall morning...or afternoon or dinner. We are not above eating breakfast for supper at our house!

Pumpkin Waffles

-1 1/2 C flour
-2 tsp baking powder
-1/8 tsp salt
-1/8 tsp ground ginger
-1/8 tsp ground cloves
-1/2 tsp nutmeg
-1/2 tsp cinnamon
-1/3 C sugar
-3/4 C buttermilk
-1/2 C melted butter
-1 tsp vanilla
-3 eggs, separated
-1 C pumpkin puree

-Beat egg whites until stiff peaks form
-Meanwhile, mix all the other ingredients together until smooth. (feel free to adjust the measurements of the spices to your own personal preference) Fold in the egg whites.
-Follow the instructions on your waffle iron for cooking the waffles. 

Top with maple syrup and whipped cream. Enjoy!

Whipped Cream

-1 C heavy whipping cream
-1/4 C sugar (add more or less depending on how sweet you like your whipped cream)
-2 tsp vanilla

-whip on high until thick and fluffy