Ingredients:
2 1/2 c. all-purpose flour
1/3 c. packed light brown sugar
2 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
4 large eggs
1 c. whole milk
1 c. well-shaken buttermilk
1 c. canned solid-pack pumpkin
3/4 stick (6 Tbsp.) unsalted butter, melted
Vegetable oil for brushing waffle iron
Directions:
Preheat oven to 250 degrees and preheat waffle iron.
Sift together flour, brown sugar, baking powder, baking soda, salt and spices.
Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin and butter until smooth.
Brush waffle iron lightly with oil and spoon batter (about 2 c. for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer's instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in the same manner until the batter is used up or desired number of waffles is reached. This recipe should make about 12 (4 inch) waffles.
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