Sweet Cream Pumpkin Waffles

2 tsp - cinnamon, ground

⅛ tsp - ginger, ground

¼ tsp - salt

1 ⅔ cups - water

⅛ tsp - allspice, ground

2 each - egg whites, large

3 tbsp - pumpkin, canned, puree

3 tbsp - pecan halves, toasted

3 tbsp - heavy whipped cream sweetened with cinnamon

Preheat waffle iron. Spray with pan release.

Thoroughly blend Sweet Cream Waffle Mix with cinnamon, salt, ginger and allspice.

In a separate bowl, whisk together water, egg whites and pumpkin puree.

Blend wet mixture with dry mixture. Whisk until very smooth and creamy.

Scoop 2/3 cup of batter onto preheated iron. Cook waffle 4 minutes or until very crisp and browned.

Serve with toasted pecans and sweetened cinnamon whipped cream.

Leftover waffles can be frozen and reheated in a toaster or oven until warmed.

Subscribe to our emails!

We invite you to join our email list!

We would like to keep you posted on special offers and upcoming events at the Guenther House!