Gingerbread Waffles

• 3/4 cups all-purpose flour
• 3/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoons ground cinnamon
• 1 teaspoons ground ginger
• 1/4 teaspoon freshly grated nutmeg, eyeball it
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup packed dark brown sugar
• 1/2 cup canned pumpkin puree
• 2 tablespoons applesauce
• 2/3 cups milk
• 2 tablespoons melted butter, plus some to butter the iron
• Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 3 waffles. Serve with toppings of choice.

Adapted from Rachael Ray