Ingredients:

• 1/3 cup brown sugar
• 4 tablespoons cornstarch
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3 tablespoons pumpkin spice
• 3 eggs, separated
• 1-1/2 cups whole milk
• 1-1/2 cups canned pumpkin purée*
• 6 tablespoons melted butter

Instructions:

1. In a large bowl, combine the brown sugar and cornstarch with a wire whisk, breaking apart any brown sugar lumps.

2. Add flour, baking powder, salt, and pumpkin spice and mix till well combined.

3. Separate the egg yolk from the egg white. Crack the yolks into a large mixing bowl and the whites in a small mixing bowl.

4. To the egg yolks, add the whole milk, pumpkin purée, and melted butter and whisk till combined.

5. Stir the wet mixture into the dry mixture just till combined. Don't over mix the batter or else the waffles will be tough when cooked.

6. Whip the egg whites using an electric beater until stiff peaks form. Fold the whipped egg whites into the waffle batter.

7. While the batter rests, heat waffle iron according to the waffle iron instructions.

8. When ready to cook, spray waffle iron with non-stick spray, add batter and cook following the waffle iron instructions. Avoid over-filling the waffle iron.

9. Make waffles in batches and serve with maple syrup and a drizzle of Vanilla Bean Cream.