Nutty Pumpkin Waffles

I had a little leftover canned pumpkin to use up, so hunted up a pumpin waffle recipe. I found the recipe below on allrecipes.com and made them yesterday. They were sooooo scrumptious! I goofed and didn't separate the egg yolk and white, but they were still good. And I didn't make the syrup. Maple syrup is fine. Enjoy!

Nutty Pumpkin Waffles
SUBMITTED BY: Libby's® Pumpkin
"Chock full of nuts these Nutty Pumpkin Waffles are a must-bake for the holidays. Moist and light they're fun and tasty for breakfast drenched with homemade Pumpkin Maple sauce."

INGREDIENTS
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
1 3/4 cups milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 tablespoons butter or margarine
3/4 cup chopped nuts

1 cup maple syrup
3/4 cup LIBBY'S® 100% Pure Pumpkin
1/4 teaspoon ground cinnamon
DIRECTIONS
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. Serve with Pumpkin Maple Sauce.
HEAT 1 cup maple syrup, 3/4 cup LIBBY'S® 100 Percent Pure Pumpkin and 1/4 teaspoon ground cinnamon in small saucepan until warm.