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1
Preheat a waffle iron.
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2
If you want to hold the finished waffles until serving time, preheat an oven to 200u00b0F (93u00b0C).
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3
Melt the butter, set aside.
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4
In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
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5
Using a rubber spatula, or handheld electric mixer, mix together well.
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Stir in the flour, baking powder and baking soda.
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7
The mixture will be thick and a little lumpy.
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Don't try to smooth it out; just mix until the ingredients are incorporated.
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9
In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
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10
Add the liquid ingredients to the pumpkin mixture and stir until combined.
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11
Fold in the melted butter.
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12
Whether or not your waffle iron's grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
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13
Brush or spray the grids again only if subsequent waffles stick.
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14
Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer's instructions) onto the hot iron.
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15
Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
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16
If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
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17
Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They're great with a cup of hot or cold cider.
