Pumpkin Waffles

4 eggs seperated, whip whites till stiff, save yolks

Mix:
4 egg yolks
1 1/2 cups Milk
1 cup pumpkin
3/4 C soft butter
1 TBSP Vanilla

Mix together and add to above mixture:
2 TBSP Baking Powder
1 TBSP Cinnamon
1 TBSP Sugar
1/2 tsp nutmeg
1/2 tsp corinder
1/4 tsp salt
2 cups flour

Fold in egg whites to batter

**They are really yummy with fresh peaches and Nauvoo Syrup on top.
**I usually cook the extra batter and save the waffles and syrup in the fridge then just pop them into the toaster the next day and the are ready to eat.

Nauvoo Syrup

1 cup butter
2 cups sugar
1 cup buttermilk
Bring to a boil, remove from heat and add:
1 tsp. baking soda
1 tsp. vanilla

Note: I always use a much larger pot-it foams and makes a huge mess if it boils over.

This recipe makes quite a bit. I usually cut it in half or if I make the whole batch put it in the fridge and reheat it a few times and it is just fine.