Ingredients
1/2 cup coconut oil
1/2 cup sugar
1/2 cup brown sugar, packed
15 ounces pure pumpkin puree
2 eggs (separated)
1/2 cup whole milk
1 tsp McCormick Pumpkin Pie Spice Extract*
1 tsp vanilla
1 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup finely chopped pecans (optional)
Directions
Preheat waffle iron according to directions.
In a large bowl, whisk the coconut oil (in liquid form),
both kinds of sugar, pumpkin puree, egg yolks, and milk together until smooth. Add
the pumpkin pie spice extract and vanilla extract and stir.
In a separate bowl mix the flour, baking powder, and salt
together. Stir the flour mixture into the pumpkin mixture, just until combined.
In the bowl of an electric mixer, whisk egg whites until
they are white and fluffy with soft peaks. Carefully and gently fold the egg
whites into the batter.
Scoop about 3/4 cup of batter onto the waffle iron (batter
will be thick) and cook for about 3 minutes. Top with butter, syrup, whipped
cream, and/or cinnamon if desired. Makes
Notes
*If you can’t find Pumpkin Pie Spice Extract, you can use
the following substitution:
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
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