Sunday morning I made these;
COUNTRY LIVING MAGAZINE
2 ¼ cups all-purpose flour
¼ cup firmly packed brown sugar
4 teaspoons baking powder
1½ teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground ginger
4 large eggs, separated
2 cups milk
1 cup cooked, mashed pumpkin
¼ cup butter or margarine, melted
Combine first 7 ingredients in a large bowl. Combine egg yolks, milk, and pumpkin; add to flour mixture, stirring just until moistened. Stir in melted butter. Set waffle batter aside.
Beat egg whites at high speed with an electric mixer until soft peaks form; gently fold into batter.
Bake in a preheated, oiled waffle iron until crisp. Serve with butter, maple syrup, and toasted pecans. Yield: 24 (4-inch) waffles. Virginia Tompkins Lubbock, Texas
The small can of pumpkin has about 2 cups~ so I'll get to make them again soon. I added about 1 teaspoon of freshly grated nutmeg. Very good. I also tried one with miniature chocolate chips. good; then I made some with chopped pecans in the batter. Excellent! I think they improved with a short stint in the oven. I put a cooling rack on a cookie sheet and kept them warm in the oven, it made them a bit crisper.