Whole Wheat Pumpkin Waffles

I did a test with the missionaries and served them both homemade regular waffles and these whole wheat pumpkin waffles one evening for dinner, and the pumpkin waffles won hands down.  So know from this that no taste or appearance is sacrificed by going whole wheat here.  They're beautiful, delicious and will make your house smell heavenly.  We've made them many times the past few months, and I think we've found a winner!  Recipe from blog "A Passionate Plate".  Note:  This recipe only makes about 4 waffles, so double it up if needed.

1 c. whole wheat flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. nutmeg

1/4 tsp. cloves

2 eggs

1/2 c. pumpkin puree

1 c. buttermilk (or I mix 1/2 c. Fage greek yogurt and 1/2 c. milk)

1/4 c. brown sugar

3 Tab. canola oil

1 tsp. vanilla

suggested toppings:

real maple syrup

toasted pecans

sliced apples

greek yogurt and honey

Preheat waffle iron.  In medium bowl, combine flour, baking powder, baking soda, salt and spices.  Whisk until combined.  Set aside.

In another bowl, combine eggs, pumpkin, buttermilk, brown sugar, oil and vanilla.  Whisk until smooth.  Combine wet and dry bowls and stir just until smooth (don't over mix).  Batter should feel fluffy.  Bake on greased waffle iron and top as you please.