Ingredients:

1 ½  cups all-purpose flour

3 teaspoons baking powder

½  teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1 pinch salt

2 eggs

¼  cup firmly packed brown sugar

1 cup pumpkin puree*

1 2/3 cups milk

3 tablespoons butter, melted and cooled

¼ cup finely chopped walnuts (optional)

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the stringy insides, discard (save the seeds, of course). Bake halved (cut side down) in a 350°F oven until fork tender (add a little oil to the cut edge to prevent burning).

Directions:
1. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger,  walnuts, and salt in large bowl.
2. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
3. Gently fold in the flour mixture.
4. Cook according to your waffle iron directions.
5. They come out a nice deep, golden brown.
7. Top with syrup, but would also be great with honey butter.

Makes about 8 waffles.