Gingerbread Waffles

4 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon freshly grated nutmeg, eyeball it

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

Syrup, whipped cream or fresh fruits for topping, to pass at table

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 and cook 4 waffles, 4 sections each. Serve with toppings of choice.