Whole Wheat Pumpkin Waffles

This is a great recipe for whole wheat waffles with an addition of one of my favorite fall ingredients:  PUMPKIN!  Have I mentioned my love of pumpkin?  Even my skeptical 4 year old ate these (he is very leery of vegetables so anytime I can get them into him in ANY form I am a happy mommy!)  In fact, there was one leftover and he asked for it the next day for breakfast and I gladly gave it to him!  You could make a big batch of these and freeze the leftovers for a quick and easy weekday breakfast.  Just pop them in the toaster or microwave to heat!  

Whole Wheat Pumpkin Waffles (adapted from thespiffycook.com)

1 c. skim milk
1 egg, separated
1/2 c. pumpkin puree
1/2 t. vanilla extract
3 T. applesauce (or canola oil)
2 T. brown sugar
1 1/4 c. white whole wheat flour (or use 3/4 c. whole wheat flour and 1/2 c. all purpose flour)
2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1/8 t. nutmeg

Preheat waffle iron.  In a large bowl combine milk, egg yolk, pumpkin, vanilla, applesauce (or oil) and brown sugar.  Place the egg white in a separate smaller bowl and beat with a hand mixer until firm peaks form.  Set aside.  Add the flour, baking powder, salt, cinnamon and nutmeg to the wet ingredients and slowly incorporate.  Fold the egg white into the batter.  

Spray the waffle iron with non stick cooking spray.  Pour about 1/2 c. of the batter (depending on the size of your waffle iron - mine has it's own measuring cup) and cook about 2 minutes or until the waffles are crispy (again, my waffle maker has an automatic timer so just use yours if that's what you have!)  Serve immediately with butter and syrup.  

This recipe made 5 waffles (168 calories each) in my waffle iron but the sizes will vary according to size.