Pumpkin Waffles with Apples Peaches Pumpkin Pie


Makes up to 16 waffles.

1 1/2 cups all-purpose flour
1 1/4 cups whole-wheat flour
1/3 cup sugar
2 1/2 tsp. baking powder
1  1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp.  salt
1 1/2 cups low-fat buttermilk
1 cup canned pumpkin
1 egg
1 tbs. canola oil
1 tsp. vanilla extract
2 egg whites

Combine flours, sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl.  Mix well and make well in center of dry ingredients.

Combine buttermilk, canned pumpkin, egg, oil and vanilla in medium bowl.  Whisk until smooth.

Add the buttermilk mixture and 1/3 cup water to flour mixture.  Stir until batter is moist.  Let rest.
Beat egg whites in a medium sized bowl with an electric mixer on high speed until stiff peaks form.  Gently fold the whites in the batter until no more white streaks remain.

Coat waffle iron with cooking spray and preheat.  Spoon approx.  1/3 cup batter for each 4 -inch waffle into the heated waffle iron, speading batter to edges.  Cook for 3-4 minutes.

Top with butter and Apples Peaches Pumpkin Pie