These are waffles worth waking up for -- packed with aromatic fall spices, sweet-tart from fresh apple cider, and finished with a crunchy crust of spiced sugar. Make them for breakfast or brunch, or serve them with ice cream for a perfect fall dessert!
Arrange a rack in the top position of the oven and preheat to 300 degrees F.
For the spiced sugar: In a small bowl, stir together the granulated sugar, cinnamon and nutmeg to combine. Set aside.
For the waffles: In a medium bowl, whisk the flour, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg and salt to combine.
Add the cider, buttermilk, vanilla and eggs and whisk well to combine -- don't overmix.
Preheat a waffle iron and spray it with nonstick spray. Scoop in enough batter to just cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. Close the lid and cook until the waffle is lightly golden brown but about 1 minute shy of being done and very crisp. (The timing will depend on your waffle iron; check after 3 to 4 minutes.)
Open the waffle iron and use a pastry brush to lightly brush the waffle with some of the remaining melted butter. Sprinkle some of the spiced sugar over the surface and close the waffle iron. Continue to cook until the waffle is deeply brown and very crisp, 1 to 2 minutes more.
Remove the waffle from the iron and repeat with the remaining batter. (You can hold the waffles on a rack on a baking sheet in the oven to keep them warm until ready to serve.) Serve immediately, warm.