Whole Wheat Pumpkin Waffles

My kids and husband love the original pumpkin waffles so much.  I felt really good about them eating waffles with a vegetable in them.  Then one morning when I was ready to make another batch, I realized that I had forgotten to buy flour.  So, I used whole wheat flour instead and increased the amount of buttermilk.  And they were still really good.  So now I feel even better about them eating these A LOT.

2 1/2 cups whole wheat flour

2 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon cloves

1/4 teaspoons nutmeg

4 large eggs, separated

6 tablespoons unsalted butter, melted

1/3 cup packed dark brown sugar

1 (15 ounce) can pumpkin

2 cups well-shaken buttermilk

In a large bowl, mix the flour, baking powder and soda, salt and spices.

In another bowl, whisk the egg yolks. Gradually whisk in the butter. Whisk in the brown sugar until sugar has dissolved. Whisk in the pumpkin. Gradually whisk in the buttermilk.  Add the wet ingredients to the dry ingredients and stir until just blended.  Using an electric mixer, whip the egg whites until soft peaks form.  Fold the egg whites into the batter.

Cook in a waffle iron according to manufacturer's instructions.