Pumpkin Protein Waffles

Wash hands carefully for 20 seconds before starting to cook waffles.
Heat your waffle maker.
Combine flour, baking powder, spices, and salt with a whisk in a large, spouted batter bowl.
In a medium bowl or quart-size measuring cup, combine cottage cheese, pumpkin puree, canola oil, brown stevia sweetener, egg whites*, whole egg, and extracts. Beat well.
Add the wet to the dry ingredients and mix lightly with a large whisk, wooden spoon, or spatula until there are no dry spots. Your batter will be thick and slightly lumpy,
Stir in any add-ins like mini chocolate chips, craisins, or nuts.
Pour a fourth of the batter onto your waffle maker, (If you have a mini waffle-maker, use your judgment, but don't pour to the edges.)
Put the lid down and cook waffle until it is crisp on the outside. This may take extra time because of the pumpkin puree.
If the lid on your waffle maker gives resistance and does not open easily, your waffle is not cooked!
Serve waffles hot with toppings, such as maple syrup, sugar-free pancake syrup, lightly sweetened yogurt, and fresh fall fruits like ripe pears, apples, or orange slices.