Is your favorite Starbucks drink a Pumpkin Spice Latte? If so, you HAVE to try these waffles. The fall flavors really shine and it’s a fun spin on breakfast and brunch. My kids love making weekend breakfast with me it the kitchen on weekends, especially if it involved pancakes or waffles. Use the recipe for the base and get creative on the toppings based on what your family likes. It’s a fun fall breakfast treat!

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 teaspoon McCormick Pumpkin Pie Spice Extract*

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup finely chopped pecans (optional)

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.

Carefully and 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). My KitchenAid Waffle Baker timer was set for 3 minutes.

Top with butter, syrup, whipped cream, and/or cinnamon if desired.

Notes:

*If you can not find Pumpkin Pie Spice Extract, you can use the following substitution
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg

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Quick tip: Skip the butter and syrup – top with whipped cream instead!

Recipe and image courtesy of Lovely Little Kitchen.