Pumpkin Spice Belgian Waffles

A couple weeks ago I got to run away to spend an extended weekend in Manhattan. One of the best meals I ate was brunch at Sarabeth's where I thoroughly enjoyed my pumpkin Belgian waffle (and some 3-pepper home fried potatoes and lemon ricotta pancakes I mooched off the plates of my friends). But I digress, the waffle was amazing and I've been wanting to make them since I got home. Since we were able to enjoy a lazy (not to mention cold, windy and rainy) Sunday morning with no place to go, I made these for the family. My man gave them 5 stars and asked that these be a regular on on weekend breakfast rotation. The flavor was very similar to Sarabeth's, but the texture of these were much lighter and fluffier (hubby said texture was a cross between a good pancake and French toast).

*1 1/2 c. flour
*3 tsp. baking powder
*1 tsp. cinnamon
*1 tsp. nutmeg
*1 tsp. ginger
*pinch of salt
*2 eggs
*1/4 c. brown sugar
*1 c. pumpkin puree
*1 2/3 c. milk
*4 TBSP. butter, melted and cooled

In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another bowl, beat eggs, sugar, pumpkin, milk and butter. Fold liquids into dry ingredients to combine. Pour into waffle maker and bake as per waffle maker instructions. We did ours in our Belgian waffle maker, but they took a bit longer to cook than the light indicated. I think these would work very well in a regular waffle maker as well. Sarabeth served mine with sour cream (don't worry, I substituted whipped cream), raisins and roasted pumpkin seeds, and fresh honey. I think you could dress these up any way you'd like.