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Pumpkin Waffles

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Pumpkin Waffles
Gluten-Free Baking and More, April 2006.
Name: Pumpkin Waffles
Description: Pumpkin waffles in April? Yes!! I think pumpkin is underutilized. Not only are these waffles bursting with flavor, think of how surprised folks will be when you serve pumpkin waffles in the spring!
Ingredients: Dry Ingredients

1 cup white rice flour

1/2 cup sweet rice flour

1/2 cup cornstarch

1/4 cup granulated sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Wet Ingredients

2 large eggs, separated

1 3/4 cups milk

1/2 cup canned pumpkin (not pumpkin pie filling)

2 Tablespoons butter, melted
  1. In a medium mixing bowl, whisk together dry ingredients.

  2. Add egg yolks, milk, pumpkin, and butter. Mix until combined. (Use medium speed on a handheld mixer or medium-low speed on a stand mixer.)

  3. In a separate bowl, beat egg whites until soft peaks form. Be sure bowl and mixers are grease-free or the eggs won’t whip. (Use high speed on a handheld or a stand mixer.)

  4. Using a wooden spoon or large rubber spatula, fold whipped egg whites into pumpkin batter.

  5. Heat waffle iron according to manufacturer's directions.

  6. Once iron is heated, cook waffles. (The amount of batter you will use will vary depending on the size of your waffle iron.)

  7. Bake for about 4 to 5 minutes or until the steam stops pouring out of the iron.

  8. Repeat with remaining batter. Serve with maple syrup and enjoy!

    Makes 8 waffles
Created By: Elizabeth Barbone

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