Pumpkin Walnut Waffles

Since fall is here officially, and the switch from 100 degrees to 70 is making us all anemic, I thought about making waffles... with pumpkin... and they were amazing! Had my brain been thawed out when I made these this morning, there would be some pictures to accompany it, but it's not the case. If you need pointers to help you make waffles, look here. I promise, I was once there too, perpetually burning waffles. I think that's why I loved pancakes so much!


If you don't have self-rising flour, but you have all-purpose, baking powder and salt, you can sub .
1 cup of all-purpose, 1 1/2 tsp baking powder and 1/4 tsp salt = 1 cup of self rising flour

Same goes for the pumpkin pie spice.
1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg and 1/8 tsp cloves = 1 tsp pumpkin pie spice

Ingredients:
2 c self-rising flour
2 tsp pumpkin pie spice

3 large eggs, separated
1 3/4 c milk
1/2 c vegetable oil
1/2 c canned pumpkin (pumpkin pie mix will NOT work here)
1/2 c chopped walnuts (for extra flavor, you can toast these first!)
Your Favorite Syrup

Kitchenware:
 Large Mixing Bowl
2 Small Mixing Bowls
Whisk or Stirring Utensil
Waffle Iron
Fork or other Utensil of choice to get Waffles out

Heat up your waffle iron. In the large bowl, combine flour and pumpkin pie spice.
In a small bowl, beat egg yolks until thick and lemon colored. Then, stir in milk, oil and pumpkin. Add this to flour mixture, and stir until Incorporated.

In another small bowl, beat your egg whites until they are stiff. Carefully, fold them into the flour mixture. Be sure not to overmix this, as overmixing will cause the whites to deflate;therefore losing the extra fluffiness. Fold in nuts at this time.

Bake in waffle iron according to manufacturer's instructions

Serve with warmed syrup and a big glass of milk.

You can double the batch and freeze the leftovers. These are a lot tastier than an Eggo any day!