Buttermilk Pumpkin Spice Waffles

Preheat oven to 415F/220C.
Place butter in a small sauce pan and heat on low until melted. Set aside.
Separate egg yolks from egg whites in two mixing bowls.
In the first mixing bowl, whisk together the Egg Yolks with the Brown Sugar, Buttermilk, Vanilla Paste, Pumpkin Purée and cooled Butter.
Whisk in the Spices (Cinnamon, Ginger, Nutmeg & All Spice). Then, combine the Flour, Baking Powder, Baking Soda and Sea Salt.
In the second mixing bowl, whip the egg whites until stiff peaks. Then, using a spatula carefully fold it into your preparation.
Place your Waffle Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
Scoop the batter into the Flexipat® (About 2 scoops per well).
Bake for 20 minutes at 415F/220C. (Every oven heats differently, monitor your waffles from 18min).
Carefully, take your waffles out of the oven and flip them onto a Silpain®.
Bake for an additional 5 minutes at 415F/220C.
Once your Buttermilk Pumpkin Spice Waffles are out of the oven, let them cool down for about 1min. Then, Serve and Enjoy with some Confectioners' Sugar on top or with Whipped cream and Maple Syrup. Bon Appétit!