Pumpkin Spice Waffles with Apple Cider Syrup

Fall is in the air:  School has started, leaves are falling, and pumpkin flavored everything is making the rounds on Pinterest. :)  This semester, Justin is over on campus from morning until after the kids are in bed on Mondays, so with just them and me to feed, I try to plan something I know they'll be more likely to eat those days- and one meal that's always a surefire hit is waffles.  This pumpkin waffle recipe- a Pinterest find last fall- is delicious and simple to throw together, and this apple cider syrup is the perfect finishing touch.

Pumpkin Waffles:
2-1/2 cups flour (we used half whole wheat)
4 tsp baking powder
2 tsp ground cinnamon
1 tsp round allspice
1 tsp ground ginger
1/2 tsp salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs (separated for fluffier waffles)
1/4 cup butter or margarine, melted

Preheat a waffle iron according to manufacturer's instructions.  Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl.  In a separate bowl, stir together the pumpkin, milk, and egg yolks (or the whole eggs if you aren't bothering to separate them).  Beat the egg whites in a clean dry bowl until soft peaks form.  Stir the flour mixture and 1/4 cup melted butter into the pumpkin mixture, stirring just to combine.  Use a whisk or rubber spatula to gradually fold the egg whites into the batter, stirring gently until incorporated.  Cook waffles according to the instructions for your waffle iron.


Apple Cider Syrup
2 cups apple cider (or juice)
1/2 to 1 Tbsp lemon juice
1 cup sugar
4 Tbsp cornstarch
1/4 tsp cinnamon (if your cider is pre-spiced, you'll probably want to leave the spices out)
1/4 tsp nutmeg
1/4 cup butter

In a medium saucepan, mix together cider, lemon juice, sugar, cornstarch, cinnamon and nutmeg  Bring to a boil, and boil for 1 minute.  Take pan off the heat.  Add the butter and stir until melted.  Serve warm over pancakes or waffles.