Pumpkin Spiced Pecan Waffles

The best of this pies; tasty pumpkin with the spices of clove, ginger and cinnamon with the crunch of toasted pecans.  Plus a thick pat of butter and heavy bath of syrup

If you don’t want to coat these in butter and syrup, you could easily make a waffle sandwich with leftover turkey, stuffing and cranberry!  And both are totally acceptable – because well, they’re waffles and that’s breakfast food.

Pumpkin Spiced Pecan Waffles Recipe



ingredients

• ¾ cup pecans, toasted and roughly chopped, divided
• ½ coconut oil
• ¼ cup granulated sugar
• ½ cup brown sugar, packed
• 15 ounces pure pumpkin puree
• 2 eggs, separated
• ½ cup whole milk
• 2 teaspoons pumpkin pie spice
• 2 teaspoons pure vanilla extract
• 1½ cups all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• syrup and butter, for serving

instructions

1. Preheat and grease waffle iron according to directions.
2. In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, pumpkin puree, egg yolks and milk together until smooth.
3. And the pumpkin pie spice and vanilla extract and stir.
4. In a separate bowl mix the flour, baking powder and salt.
5. Stir the flour mixture into the pumpkin mixture, just until combine and no dry patches are visible in the batter.
6. In the bowl of a stand mixer fitted with a whisk, beat the egg whites until they are white and fluffy with soft peaks.
7. Gently fold the egg whites into the batter.
8. Stir in ½ cup of the toasted pecans.
9. Scoop about ½ - ¾ cup (or what your waffle iron suggests) of the batter into the iron and cook according to desired doneness and darkness. See you waffle irons instruction manual for directions.
10. Top with butter, syrup and remaining toasted pecans.

notes
**Extra waffles can be stored in an airtight bag in the freezer for up to two weeks. To re-heat waffles, just cook in a toaster until warmed throughout.

Recipe Adapted : pumpkin spiced pecan waffles @ ahappyfooddance