Have a Safe Wonderful Thursday! I just seen the first signs of Fall here in Georgia as the Leaves are falling all around! I can not wait, my favorite time of year. If you haven’t ever been before you should visit Helen, Georgia at this time. The Leaves are like a Natural Anomaly, Beautiful beyond words and breathtaking scenery.
Photo Source Courtesy of renthelen.com
Photo by Flickr on Pexels.com
There is nothing like gathering around the table on a nice fall morning right before church and soaking in the sights and scents of Fall. Especially the one coming from Mama’s kitchen. Hey Y’all! What’s on the menu for today?……
INGREDIENTS
1/2 cup coconut oil
1/2 cup sugar
1/2 cup brown sugar, packed
15 ounces pure pumpkin puree
2 eggs (separated)
1/2 cup whole milk
1 tsp Pumpkin Pie Spice Extract*
1 tsp vanilla
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 tsp salt
For something extra add 1/2 cup finely chopped pecans
INSTRUCTIONS
Preheat waffle iron according to directions.
In a large bowl, whisk the coconut oil (in liquid form), both kinds of sugar, pumpkin puree, egg yolks, and milk together until smooth.
Add the pumpkin pie spice extract and vanilla extract and stir.
In a separate bowl mix the flour, baking powder, and salt together.
Stir the flour mixture into the pumpkin mixture, just until combined.
In the bowl of an electric mixer, whisk egg whites until they are white and fluffy with soft peaks.
Very gently fold the egg whites into the batter.
Scoop about 3/4 cup of batter onto the waffle iron and cook , Batter will be thick consistency. Top with butter, syrup, whipped cream, and/or cinnamon if desired.
NOTES
Alternative to Pumpkin spice extract in case you need it:
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
