photograph by Matt Rose

Dry ingredients: 

2 cups all-purpose flour
1/4 cup whole wheat flour, sifted
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon ground ginger

Wet ingredients:

4 large eggs, separated
2 tablespoons butter, melted
2 tablespoons margarine, melted
1 cup pumpkin, cooked and mashed
1/4 cup brown sugar, firmly packed
1 cup 2-percent milk
1 cup buttermilk

Combine dry ingredients in a large bowl. In another bowl, lightly whisk together egg yolks; then, one at a time, whisk in butter and margarine, pumpkin, brown sugar, and the milks. Refrigerate wet mix for 5 minutes. Add wet ingredients to flour mixture, stirring until just moistened. In a clean bowl, beat egg whites until soft peaks form, and fold into batter. Refrigerate combined batter for another 5 minutes. Cook in preheated Belgian-waffle iron; this batter will take slightly longer than most other batters (about 5 minutes).