Step 1

Preheat waffle iron.

Step 2

Place the butter in a large bowl and heat in the microwave to melt the butter.

Step 3

Add the pumpkin puree and whisk to combine.

Step 4

Add the eggs, maple syrup or honey and vanilla and whisk to combine.

Step 5

Whisk in the milk.

Step 6

Add the cinnamon, allspice, nutmeg, cloves, baking powder, baking soda and salt. Whisk until well combined.

Step 7

Whisk in the white whole wheat flour.

Step 8

Cook waffles in greased, preheated waffle iron according to manufacturer's instructions. Mine take about 6 minutes per waffle.

Step 9

Waffles freeze well. Transfer extra cooked waffles to a wire rack to cool. Once cool, store waffles in a zip-top bag in the freezer for up to 3 months. Defrost and then gently warm/crisp in a toaster or oven on low heat.