1 1/2 Cups All Purpose Flour
1 Tbl Cornstarch
1 Tbl Baking Powder
1 Tsp Salt
1 Tsp Ground Cinnamon
1/4 Tsp Freshly Ground Nutmeg (1/2 Tsp if jarred)
3/4 Cup Pumpkin Puree
2 Large Eggs (Separated, if making Belgian Waffles)
1 Cup 1% Milk
1/4 Cup REAL Maple Syrup
3 Tbl Melted Butter
1 Tsp Vanilla
For Regular Waffles - 2 Additional Large Eggs
For Belgian Waffles - 3 Additional Large Egg Whites
Preheat waffle maker on setting 4.
In a large bowl, combine the flour, cornstarch, baking powder, stall, cinnamon, ginger and nutmeg. Stir to blend and set aside.
For Belgian Waffles:
In another bowl, combine pumpkin, egg yolks, milk, maple syrup, melted butter and vanilla. Stir until smooth. Add to dry ingredients and blend until smooth. Set aside.
In a large bowl, beat egg whites until stiff peaks form. Gently fold egg whites into Belgian Waffle mixture. Cook until done.
For Regular Waffles:
In another bowl, combine pumpkin, eggs, milk, maple syrup, melted butter and vanilla. Stir until smooth. Add to dry ingredients and blend until smooth. When waffle iron is hot, cook until done.