Pumpkin Nut Belgian Waffles

1 ½ cup all-purpose flour
1 oz finely chopped pecans
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon (I put more a little more than a tsp.)
½ teaspoon ground ginger
¼ teaspoon nutmeg
¾ cup canned pumpkin
2 large eggs, separated
1 cup milk
¼ cup REAL maple syrup (not the artificial stuff made with corn syrup etc.)
3 tablespoon butter, melted
1 teaspoon vanilla extract
3 large egg whites

Preheat waffle iron.

In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg. Stir to blend and reserve.

In a second bowl, combine the pumpkin puree, 2 egg yolks, milk, maple syrup, melted butter and vanilla; stir until smooth. Add to the liquid ingredients to the dry ingredients to the dry ingredients and stir to blend until smooth, using a wisk.

In a clean dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.

Do not open waffle iron during cooking process.