Pumpkin-Pecan Belgian Waffles 

2 1/2 cups all-purpose flour, sifted
1/2 pecans, ground
4 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 eggs, separated
1 3/4 cups milk
1/2 cup pumpkin
1/2 cup butter, melted
1 tsp. vanilla

In large bowl, stir together flour, pecans, baking powder, cinnamon, salt and nutmeg.

In medium bowl, whisk egg yolks until blended. Whisk in milk, pumpkin, butter and vanilla. Add to flour mixture, mixing until thoroughly blended.

In small bowl, beat egg whites at medium-high speed until stiff peaks form. Fold into batter.

Heat Belgian waffle iron. Lightly grease waffle iron. Pour 1/2 cup batter per waffle onto iron (adjust according to waffle iron); close lid. Cook 3 to 4 minutes or until golden.

Makes: 10 Belgian Waffles

Per Serving (excluding unknown items): 275 Calories; 15g Fat (50.5%
calories from fat); 6g Protein; 28g Carbohydrate; 2g Dietary Fiber;
68mg Cholesterol; 233mg Sodium. ++++ Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat.

AUTHOR: Filus