Pumpkin Dessert Waffles with Cranberry Honey

I made this because I thought it'd be a fun Halloween treat, and they were delicious. The pumpkin and cranberry flavors went wonderfully together. I think, though, that in the future I'll save it for a December treat--it had more of a Christmas flavor to me. Enjoy!

Ingredients:
2 3/4 c. flour--I used a little over half as whole-wheat
1/3 c. sugar
2 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
1 c. plain yogurt
1/3 c. milk
1/2 c. water
1 c. pureed pumpkin
1 large egg
1 Tbsp. canola oil
1 tsp. vanilla extract
2 egg whites

Cranberry Honey:
3/4 c. honey
1/4 c. cranberry or berry juice
1 c. fresh or frozen cranberries

1. Combine the flour, sugar, baking powder, spices, baking soda, and salt in a large bowl; stir to mix well and set aside.
2. Combine the yogurt, milk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add this mixture and the water into teh flour midxture; stir until moist and set aside.
3. Beat egg whites in a glass bowl with an eletric mixer on high until stiff peaks form. Gently fold into the batter.
4. Coat a waffle iron with oil (particularly important to prevent sticking with these low-fat waffles) and cook the waffles.
5. To make the cranberry honey: combine all the ingredients in a saucepan and cook until the cranberries pop. For extra flair, serve with a dallop of whipped topping and a sprinkle of cinnamon. Makes a great breakfast too.

Note: I modified this recipe from Parents.com.