Pumpkin Gingerbread Waffles

I've been working on this as a seasonal breakfast/brunch item for a while. This is the final variation, though I need to work on getting them crisper. I'll be making it through the fall and winter. My daughter's enjoyed it

• Ready In: 35 mins
• Serves: 4-6
• Yields: 8 waffles

Ingredients

• Dry

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup cornmeal
• 1⁄2 teaspoon salt
• 2  teaspoons baking soda
• 1  tablespoon cinnamon
• 2  teaspoons ground ginger
• 1⁄2 teaspoon allspice
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves

• Wet

• 4  tablespoons butter, melted and allowed to cool
• 8  ounces canned pumpkin (1/2 of a can the way we buy it)
• 1⁄4 cup molasses
• 2  cups buttermilk
• 3  eggs
• 1⁄2 cup dried cranberries

Directions

1. Combine the dry ingredients in a mixing bowl, stir well until the spices are well incorporated.
2. don't forget to preheat the waffle iron.
3. Combine the wet ingredients, mix the wet into the dry, Add the cranberries.
4. Sometimes the mixture is too thick, use milk or buttermilk to thin it as needed.
5. These were intended to be cooked in a waffle iron, but sometimes I thin the mixture a bit and use it as pancake batter. They tend to come out soft, even with my waffle maker set hotter, crispness was difficult to achieve.