Pumpkin Waffles

I have this ancient waffle iron that I haven't used in yrs. My gramma gave it to me. I think this thing is probably as old as me. And its been sitting in the garage. I noticed it when I go out there and think, I have to make some waffles one day. I didn't even know if the thing still worked. 

And so today while wandering online I saw alot of pumpkin recipes. I haven't much been in the mood for pumpkin. I wasn't ready to give up summer, no matter what the calendar says. But last nite it was wild and windy and we had some rain......just like winter. I wanted to make some soup today to warm the house up. I couldn't forget those pumpkin waffles tho. So we had a late brunch today of these with some bacon and maple syrup.  This waffle iron hasn't been used in yrs so I cleaned it up and oiled the iron part. These were difficult to make until the last one. I think it just needed to be re-seasoned well. But I found this batter very thick, and I think next time ill thin it a bit more. I used pumpkin that I roasted last yr and froze, not canned. I also changed the amt. of the spices and this recipe will reflect my changes. 

Pumpkin Waffles   16 (4-inch) waffles
2c. whole wheat flour
2tb. brown sugar
1tb. baking powder
1tsp. cinnamon
2tsp. pumpkin pie spice
1/2tsp. salt
1/4tsp. baking soda
2c. milk
1c. canned pumpkin or mashed, cooked pumpkin
2 egg yolks
4tb. butter, melted
2 egg whites, whipped till stiff

 In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, salt, baking soda, set aside. 

In a medium bowl, combine milk, pumpkin, egg yolks, butter. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy). 

In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.  

Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.  Serve waffles immediately or keep warm in a loosely covered oven-proof dish in a 300 degree F oven.