Pumpkin Waffles

I made this for our Sunday morning breakfast this last Sunday and they were super yummy.  The hubbs wasn't such a fan, but me and the kids really enjoyed them.  And they're relatively healthy.  It's a good way to use up extra pumpkin after the holidays.  You can make the batter and refridgerate it for up to a week, just be sure you mix it when you pull it out.  You can also freeze extras for a busy-morning breakfast.  We had leftovers and I think the flavor was even better.  MMMM

• 2 cups whole wheat flour
• 1/2 cup wheat germ (I didn't have any so I used a combo of ground flaxseed and brewer's yeast)
• 2/3 cup white sugar
• 2 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 1 tsp ground nutmeg
• 1 tsp salt
• 2 TBS baking powder
• 1 1/2 cup milk
• 1 cup pumpkin puree
• 4 TBS melted butter
• 4 TBS olive oil
• 1 cup unsweetened applesauce
• 2 eggs
• 2 egg whites
• 1 cup chopped pecans

1.  Preheat a waffle iron according to manufacturer's instructions.  In medium bowl, combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder.  Set aside. 
2. In seperate bowl, beat together milk, pumpkin puree, butter, oil, applesauce, and eggs.  Stir flour mixture into the pumpkin mixture.  Mix in the pecans.
3. Laddle the batter onto the prepared waffle iron, cook until golden brown, about 7 minutes.