Ultimate Pumpkin Waffles Grams Version Recipes

Steps:

• Preheat a waffle maker.
• Whisk together the milk, pumpkin puree, oil, maple syrup and egg yolks. In a separate bowl, whisk together the flours, baking powder, pumpkin pie spice, baking soda and salt.
• Slowly mix the flour mixture into the pumpkin mixture and stir until smooth, taking care not to overmix.
• In a separate large bowl, add the egg whites and beat with an electric mixer (or whisk vigorously by hand) until stiff peaks form, 3 to 4 minutes. Gently fold the egg whites into the batter until just combined.
• Lightly spray your waffle iron with cooking spray or oil, then ladle the waffle mixture in. Cook per the manufacturer's instructions and repeat with the remaining batter. Serve with maple syrup and chopped pecans.

Steps:

• Put half of the raspberries in a small saucepan with a pinch of salt and 2 tablespoons water. Heat over medium-high heat, stirring occasionally, until the raspberries break down and the mixture comes to a boil and thickens to a jamlike consistency, 6 to 8 minutes. Stir in the remaining raspberries off heat. Let stand until ready to serve.
• Whisk the pumpkin, coconut oil, vanilla and eggs in a medium bowl until completely combined. Vigorously whisk in the coconut flour, cream of tartar, baking soda and 1/4 teaspoon salt until no lumps of dry flour remain.
• Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with the raspberry compote.

Steps:

• In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Steps:

• 1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature. 2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend. 3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. 4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside. 5. Whip egg whites with a hand mixer on high until stiff peaks form - about 1 1/2 - 2 minutes. Set aside. 6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine. 7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added. 8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious. 9. Once the waffle iron is heated, you're ready to pour the batter! Cook for 5 1/2 minutes in KitchenAid ProLine