Categories: Breakfast

Ingredients

• 1 cupall-purpose flour
• 1/2 cupcornstarch
• 3/4 teaspoonbaking soda
• 1/2 teaspoonsalt
• 1 teaspooncinnamon
• 1/2 teaspoonground ginger
• Pinch ground cloves
• 1 large egg
• 1 large egg white
• 1 1/2 cupslow-fat buttermilk, well-shaken
• 3/4 cupcanned pumpkin
• 1/4 cupdark brown sugar
• 2 tablespoonscanola oil
• 1/2 teaspoonunsalted butter, melted
• 1/3 cupchopped walnuts
• 2/3 cuppure maple syrup
• Powdered sugar, for garnish

Directions

1. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.

2. Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.

3. Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup.

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