Adapted from a Rachael Ray recipe on Foodnetwork.com, this recipe makes 10 substantial waffles (1-2 per person).
1-1/2 cups all-purpose unbleached flour
1-1/2 cups white whole wheat flour
4 tsp baking powder
2 tsp ground cinnamon
2-1/4 tsp powdered ginger
1/2 tsp ground nutmeg
1/2 tsp kosher salt
4 large eggs
2/3 cup packed light brown sugar
1 cup canned pumpkin puree
1-1/4 cups skim milk
1/2 cup unsulphured molasses
1/2 cup (1 stick) melted butter
Butter and maple syrup, for serving
Heat your waffle maker to 400°F (or high heat if on the stovetop).
In a large mixing bowl, combine flours, baking powder, cinnamon, ginger, nutmeg and salt, and stir.
In another bowl, whisk the eggs and brown sugar until fluffy, then add in the pumpkin, milk, molasses and butter. With a rubber spatula, stir the wet into the dry until just moist. Don't overstir, but make sure all of the ingredients are incorporated.
Spray the waffle maker with cooking spray. Ladle on enough of the batter to cover the surface, and close the waffle maker. Cook for 5 minutes or more, depending on the type of waffle maker you're using, until lightly browned on both sides.
Serve warm, with butter and maple syrup.