Pumpkin Waffles

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, room temperature
2 Tablespoons light brown sugar
1 cup buttermilk, room temperature

4 Tablespoons butter, melted
1/2 cup canned pumpkin
1/4 cup finely chopped apple, peeled and cored
1/3 cup ground toasted walnuts

In a large bowl, sift together flours, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a separate large bowl, beat together the eggs and brown sugar.
Add buttermilk, butter, and pumpkin; beat well. Add the liquid mixture to the flour mixture and stir until just blended. Fold in the apples and nuts.

Ladle the batter into a hot, will oiled waffle iron (or non-oiled no-stick waffle pan) and cook until done.
Serve with butter and a choice of warmed syrups such as maple, blueberry, and raspberry.

Serves 4