from Joe of Culinary in the Country
1 cup all-purpose flour
1 cup whole wheat pastry flour (I used white whole wheat flour)
4 teaspoons baking powder
1 ½ teaspoons cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
2 cups vanilla soymilk (I used regular milk)
1 cup mashed pumpkin
½ cup packed dark brown sugar
2 tablespoons canola oil
2 large eggs, lightly beaten
In a large bowl, whisk together flours, baking powder, cinnamon, salt and cloves.
In a small bowl, whisk together milk, mashed pumpkin, sugar, oil and egg. Pour into dry ingredients and stir just until moist.
Preheat waffle iron. Using about 1/4 cup of the batter per waffle, pour mixture into waffle iron. Let cook until the steam begins to subside - about 4-7 minutes. Remove waffles and repeat until batter is used up. Makes about 8 regular sized waffles.