The pumpkin in this recipe is a good example of how I like to use healthful ingredients whenever I can to pump up the nutritional value of sweets. Pumpkin is considered a “superfood” by many nutritional experts, as it is packed with antioxidant carotenoids that have been shown to prevent some kinds of cancer. Muscovado sugar makes a thick, dark syrup rivaled only by maple syrup in richness and taste. Use either light or dark sugar, depending on whether you prefer a mild or robust flavor. The muscovado is the perfect match for the slightly savory notes in these pumpkin waffles. Be sure to use the syrup the same day as it is made, as it will recrystallize if held longer.
|1½||cups light or dark muscovado sugar, packed|
|1⅓||cups unbleached all-purpose flour, preferably organic|
|2||tsp. baking powder|
|1||cup solid-pack pumpkin (or 1 cup Pumpkin Purée)|
|¾||cup plus 2 tablespoons milk|
|2||large eggs, separated|
|3||Tbsp. muscovado sugar, light or dark, packed|
|3||Tbsp. unsalted butter, melted|
|~||Grated zest of 1 orange|
|~||Unsalted butter, at room temperature, for serving|
This content is from the book Sweet! by Mani Niall.
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