Title: Pumpkin waffles
 Categories: Breads, Breakfast
      Yield: 8 Servings
 
      1 c  Canned pumpkin puree
      1 c  Sour cream
      1 c  Milk
      4    Eggs; separated
      8 tb Unsalted butter; melted
    1/4 c  Packed dark brown sugar
  1 3/4 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    3/4 ts Cinnamon
    1/4 ts Freshly grated nutmeg

MMMMM--------------------------GARNISH-------------------------------
           Sour cream
           Honey
           Chopped pecans
           Raisins
 
  Whisk together pumpkin, sour cream, milk, egg yolks, melted butter and
  brown sugar in a mixing bowl and reserve.
  
  In another mixing bowl combine the flour, baking powder, baking soda,
  salt, cinnamon and nutmeg.  By hand, stir the dry ingredients into
  the liquid, and reserve.
  
  In a separate bowl, beat the egg whites until soft peaks form. Whisk
  one third of the beaten whites into the batter to lighten it. Then
  fold in the remaining whites.
  
  To make waffles, follow the manufacturer's instructions on your waffle
  iron.  Serve with maple syrup or top each with a dollop of sour cream
  and a sprinkling of pecans, raisins and honey.