Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.
Great recipe, tasted great, I used pumpkin pie spice instead of cloves and cinnamon, 1tsp. and I added 4 tbs melted butter instead of oil. Butter makes the outside a little crispier. Will definitely make again and was really easy to make.
My son loves these, just plain, eaten out of hand. I triple the recipe and freeze them so that he can pop a frozen one in the toaster whenever he wants. If he's not eating them plain, he also likes them cut into strips with a small dipping bowl of maple syrup. Or spread with a bit of cream cheese and jam. I myself like them with apple slices sauteed in butter, brown sugar, and cinnamon. The very taste of Autumn! I use canned organic pumpkin and add a tablespoon of molasses.
Made this for Easter brunch to rave reviews. I used almond milk, split the flour into 1/2 cup white whole wheat and 1/2 cup all purpose flour and used light brown sugar instead. It made 6 waffles in my Belgium waffle iron. They were delicious! I will definitely be making these again and again. Next time I might try adding some pecans for additional crunch.