… sound good right about now. (recipe via smittenkitchen)
Adapted from several sources
2½ cups all-purpose flour
1/3 cup packed light brown sugar
2¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Accompaniment: warm pure maple syrup
Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far soften than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.