Pumpkin Pie Waffles

5 tbsp. unsalted butter
1 c. pumpkin puree
1/2 c. firmly packed dark brown sugar
1/4 c. granulated sugar
1 1/4 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. grated nutmeg
Pinch of salt
1 1/3 c. all-purpose flour
1 tbsp. double-acting baking powder
1/2 tsp. baking soda
1 c. milk
1/2 c. sour cream
2 eggs
1 tsp. vanilla extract

Preheat waffle iron. If you want to hold finished waffles until serving time, preheat oven to 200°F.

Melt butter; set aside. In a large bowl, combine pumpkin, both sugars, and spices. Using a rubber spatula or an electric mixer, mix together well. Stir in flour, baking powder, and baking soda. Mixture will be thick and a little lumpy. Don't try to smooth it out, just mix until ingredients are incorporated. In another bowl, beat together milk, sour cream, eggs, and vanilla. Add liquid ingredients to pumpkin mixture and stir until combined. Fold in melted butter.

Whether or not your iron's grids are well-seasoned or made of a nonstick material, it is best to lightly butter or spray grids for these waffles because the batter is quite sticky. Brush or spray grids again only if subsequent waffles stick. Pour batter into waffle iron and cook according to waffle iron instructions. Cook until golden. Serve immediately or keep waffles, in a single layer, on a rack in preheated oven while you make the rest.