Pumpkin waffles

We cooked up some pumpkin yesterday, and had about a cup leftover, so I made this for breakfast.  Everyone liked them. Delicious!
Pumpkin Waffles
from Smitten Kitchen

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup packed light brown sugar 
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
•  2 teaspoons ground cinnamon
•  1 teaspoon ground ginger
•  1/4 teaspoon ground cloves
•  4 large eggs, separated
•  2 cups well-shaken buttermilk
•  1 cup canned solid-pack pumpkin
•  3/4 stick (6 tablespoons) unsalted butter, melted
•  Vegetable oil for brushing waffle iron or cooking spray

Directions

1. Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
2. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.
3. Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
4. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.