Pumpkin-Sour Cream Waffles

• 1 34 cups flour
• 2 14 teaspoons baking powder
• 12 teaspoon baking soda
• 1 12 teaspoons apple pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg) or 1 12 teaspoons pumpkin pie spice (or a combination of 3/4 tsp cinnamon and 3/4 tsp nutmeg)
• 12 teaspoon salt
• 4 large eggs, separated
• 12 cup vegetable oil
• 14 cup packed dark brown sugar
• 1 cup buttermilk
• 1 cup sour cream
• 1 cup canned pumpkin puree

1. In a large bowl, combine the floukr, baking powder, baking soda, spices, and salt.
2. In another bowl, beat the egg yolks, oil, brown sugar, buttermilk, sour cream, and pumpkin with a whisk until smooth, about 1 minute.
3. With an electric mixer, beat the egg whites in a separate bowl until soft peaks form.
4. Pour the pumpkin sour cream mixture into the dry ingredients, and stir just until moistened.
5. With a large spatula, fold in the whites until no white streaks are visible.
6. Heat the waffle iron to med-high.
7. Brush the waffle iron with oil or melted butter.
8. For each waffle, pour 1 cup of the batter into the grid.
9. Close the lid and bake until the waffle is crisp and well browned, about 4-5 minutes.
10. Remove from the iron with a fork.
11. Serve right away or cool completely on racks, store in plastic bags, and freeze for up to 2 months.

flour, baking powder, baking soda, apple pie spice, salt, eggs, vegetable oil, brown sugar, buttermilk, sour cream, pumpkin puree

Taken from www.food.com/recipe/pumpkin-sour-cream-waffles-349267 (may not work)