3/4 cup all-purpose unbleached flour
3/4 cup white whole wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
1/4 tsp ground nutmeg
Pinch of ground cloves
2 large eggs
1 small very ripe banana, mashed
1/2 cup canned pumpkin purée
1 Tbsp honey
1/4 cup brown sugar
1 tsp pure vanilla extract
1 cup milk (any type; I use skim milk)
Spray a waffle maker or panini press with cooking spray, and preheat to 400°F.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
In a large glass measuring cup or another mixing bowl, whisk together the eggs, banana, pumpkin, honey, sugar, vanilla and milk, until the mixture is fairly smooth and well combined. Pour into the flour mixture, and stir until all of the ingredients are incorporated.
When the waffle maker is hot, pour on as much of the batter as the manufaturer recommends (for my waffle maker, it's 1-1/4 cups, which makes 4 waffles). Close the lid, and cook for 3-5 minutes, depending on how crispy you like your waffles. (We cooked ours for 3-1/2 minutes.) Repeat with remaining batter.
Serve hot. Or, allow to cool completely, and freeze the waffles in zip-lock bags. Pop them in the toaster to reheat.