Recipe courtesy Michele Licata

(credit: Jupiter Images)

Makes 4 round Belgian-style pumpkin waffles


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1/4 cup light brown sugar
3 Tbsp. cornstarch
1 1/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 tsp. cinnamon
2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. freshly grated nutmeg
2 large eggs
1 cup whole milk
1 cup canned solid-pack pumpkin
4 Tbsp. unsalted butter, melted and warm, plus more for brushing the waffle iron


— Lightly oil the waffle iron with melted butter and set to the desired temperature.

— Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

— Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

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— Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

— Whip egg whites with a hand mixer on high until stiff peaks form for about 1 1/2 to 2 minutes. Set aside.

— Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

— Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

— Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

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— Once the waffle iron is heated,  pour in approx 1/2C  batter. Cook time is about 2.5  minutes, depending on your waffle iron.