2½ cups all-purpose flour
1/3 cup packed light brown sugar (or 1/3 c. sugar with a large dollop of molasses)
2¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon*
1 teaspoon ground ginger*
¼ teaspoon ground cloves*
4 large eggs, separated
2 cups well-shaken buttermilk (or 2 c. sweet milk with 1 Tbsp lemon juice or vinegar)
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Accompaniment: maple syrup
Preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Mix egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Add in dry ingredients just until smooth.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter. My half cup ladle was the perfect dip and made 10 waffles.
*I used 1 Tbsp pumpkin pie spice in place of 3 individual spices.