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Excellent with warmed maple syrup or honey.

• 1/2 cup canned pumpkin purée
• 1/2 cup sour cream
• 1/2 cup milk
• 2 eggs, separated
• 1/2 cup (1 stick) butter, melted
• 2 tablespoons brown sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Preheat the waffle iron.

In a large bowl, combine the pumpkin, sour cream, milk, egg yolks, butter and brown sugar. In a second bowl, combine the flour, baking powder, soda, salt, cinnamon and nutmeg. Add the dry ingredients to the pumpkin mixture, stirring well.

With an electric mixer, beat the egg whites until stiff peaks form. Fold the beaten egg whites into the waffle batter until incorporated.

Bake in preheated waffle maker according to manufacturer's instructions. Makes 4 medium waffles.

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