Buttermilk Pumpkin Spice Waffles

Directions

1. 1
   Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium heavy-duty saucepan. Bring to a boil over medium-high heat, reduce heat to low. Cook, stirring frequently, for 20 minutes or until thickened. Meanwhile make the waffles.When pumpkin butter is done cooking, transfer to a bowl and set aside, or refrigerate if not eating waffles right away. Can be store in an airtight container in the refrigerator for up to 1 week.In a large bowl, combine the all of the dry ingredients together. In a small bowl, whisk the eggs, buttermilk, milk, pumpkin puree, vanilla and melted butter. Stir wet ingredients into the dry ingredients just until moistened.Pre-heat waffle iron.
2. 2
   Add about cup of batter to the center of each waffle iron section without spreading out (this will give round waffles), close iron and cook as directed by the manufacturer, until golden brown and crisp on the outside and tender on the inside. I cooked my waffles for about 5-6 minutes (setting
3. 3
   on an all-clad Belgium waffle iron.
4. 4
   Serve with butter, maple syrup, and warm pumpkin butter.