From Epicurious.com, an adaptation of the waffles served at Cafe 222, in San Diego, CA. This recipe also appeared in the November 2000 issue of Gourmet.

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup buttermilk, shaken well just before using
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron

Preheat oven to 250°F and preheat waffle iron.

Sift together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a bowl.

Whisk eggs in a large bowl until blended. The final batter will end up in this bowl so don't skimp on size, you'll need a big bowl. When the eggs are blended, whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.

Brush waffle iron lightly with oil if necessary; I used a new, non-stick waffle iron and had no problems with sticking even without oil or cooking spray. Spoon batter into waffle iron, spreading quickly. I found about 2/3 to 3/4 cup worked best for my small Belgian waffle iron, your mileage may vary. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Use the remaining batter to make more waffles in same manner.

Makes 10-12 waffles.

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