Nutty Pumpkin Waffles

Nutty Pumpkin Waffles
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs, separated
1 3/4 cups milk
1/2 cup pumpkin puree
2 tablespoons butter or margarine, melted
3/4 cup chopped nuts, reserve some for topping, if desired
Pumpkin Maple Sauce
1 1/4 cups pumpkin puree
1 cup maple syrup
1/4 teaspoon ground cinnamon
For the waffles: Combine flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small mixer bowl until soft peaks form. Gently fold into pumpkin mixture.
Preheat waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts.
For the sauce: Heat the pumpkin puree, maple syrup and ground cinnamon in small saucepan until warm.
Serves six to eight.
Nutrition values per serving: 344 calories, 7 g fat, 66 g carbohydrates, 3 g fiber, 7 g protein, 68 mg cholesterol, 316 mg sodium.
Libby's