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Pumpkin Waffles

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So today we wake up to a glorious Thanksgiving morning. The sun is beginning to rise over the distant hills and surrounding tree tops. There is a heavy frost on the ground and a wonderful day awaits of feasting and being with family. Ahhh, what a day!
In preparation for today's festivities, I roasted some fresh pumpkins yesterday for delicious puree; can you say pumpkin pie???? The great thing about making your own puree is that you get so much more bang for your buck and you know that there is only one ingredient, pumpkin! In honor of the fresh pumpkin puree and the indulgence of the holiday, this morning was the perfect time for pumpkin waffles.
These waffles are a variation on my popular Lighter-Than-Air Waffles. The pumpkin replaces the melted butter, reducing the fat even more. The addition of nutmeg and ginger increases the warmth of the recipe. Although I made these for Thanksgiving morning, they are perfect for anytime.
1 1/3 Cups All-Purpose Flour
4 teaspoons Baking Powder
1/2 teaspoon Salt
4 teaspoons Sugar
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/8 teaspoon Ground Ginger
1/4 Cup Pumpkin Puree
1 3/4 Cup Whole Milk
1/2 teaspoon Vanilla
2 Eggs, Separated into Yolks and Whites

Yield: 6 Large Waffles
1. Preheat your waffle iron to the setting you prefer. I like a darker, crisp waffle so I go on the darker setting. Lightly spray with non-stick cooking oil.
2. In a large bowl, combine flour, baking powder, salt, sugar, and spices.
3. In large measuring cup, combing pumpkin, milk, vanilla, and egg yolks.
4. In a large mixing bowl, whisk the egg whites until fluffy and stiff. This step is crucial for getting a light waffle!
5. Create a well in the middle of the dry ingredients and slowly whisk the wet ingredients into the dry. Stir to remove lumps.
 6. Gently fold the whipped egg whites into the flour mixture. Make sure to FOLD into the waffle batter in order to not deflate the air from the egg whites.
7. Fill your waffle iron and cook according to manufacturer's instructions.
8. Serve hot with your choice of toppings---syrup, butter, whipped cream, fruit.

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