• 2 cups all-purpose flour, sifted
• 1/4 cup whole wheat flour, sifted
• 3 tsp baking powder
• 1 tsp baking soda
• 1 & 1/2 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 4 large eggs, separated
• 2 Tbsp butter, melted
• 2 Tbsp margarine, melted
• 1+ cup (2/3 can) cooked, mashed pumpkin
• 1/4 cup firmly packed brown sugar
• 1 cup 2% milk
• 1 cup buttermilk

Dry Ingredients
2 cups all-purpose flour, sifted
1/4 cup whole wheat flour, sifted
3 tsp baking powder
1 tsp baking soda
1 & 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp salt
1/2 tsp ground ginger

Wet Ingredients
4 large eggs, separated
2 Tbsp butter, melted
2 Tbsp margarine, melted
1+ cup (2/3 can) cooked, mashed pumpkin
1/4 cup firmly packed brown sugar
1 cup 2% 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.
When chilling time has elapsed, add wet ingredients to flour mixture, stirring until just moistened.
In a clean bowl, beat egg whites until soft peaks form; 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 (5+ minutes).

For a gluten-free option, we use the mix from The Gluten Free Gourmet [B. Hagman, 2000] scaled to our recipe:

1 & 1/2 cup of white rice flour
1/2 cup potato starch flour
1/4 cup tapioca flour
1 & 1/4 tsp xantham gum