2 1/2 cups all-purpose flour

1/3  cup packed light brown sugar

2 1/4 tsp baking powder

1 baking soda

1/2 tsp salt

2tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

4 large eggs

2 cups whole milk

1 cup canned solid pack pumpkin

6 tablespoons butter, melted

vegetable oil for brushing on waffle iron

Preheat waffle iron.

Sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Whisk eggs in a large bowl until blended, whisk in milk, pumpkin, and melted butter until smooth. Whisk in the dry ingredients just until smooth. Try not to over whisk.

Brush the waffle iron lightly with oil and spoon the batter into the waffle iron. Spread the batter quickly and cook according to the instructions of your waffle iron.

If the waffles are not crispy enough on the top, place in the broiler or toaster oven for a minute or two. Left over waffles may also be reheated in the same manner.