Gingerbread Waffles

I borrowed this recipe from my friend Jaime's blog (she has great cookie recipes on now also if you'd like to take a look).

3 cups flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg (I used ground nutmeg the spice and it was still yummy)
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron

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, molasses 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 (this helps the waffles have that nice "crispy" outside). The batter is thick and the waffles puff up kinda big in the waffle iron, so just scoop a smaller amount of batter onto the iron than you normally would.
I topped mine with butter and applesauce, but the gingerbready flavors are not too overpowering for syrup.