Pumpkin Waffles

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron

-Accompaniment: warm pure maple syrup

Preparation

Preheat waffle iron.

Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk,
pumpkin, and butter until smooth. Whisk in dry ingredients just until
smooth.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four
4-inch Belgian waffles) into waffle iron, spreading quickly.

Transfer waffles to rack in oven to keep warm and crisp.