This recipe came from Cafe 222 in San Diego by way of Gourmet Magazine in November 2000. The first time I made them, I used my could-have-been-a-wedding-present waffle iron that neither The Hub or I could remember how long we'd had it or where it came from. They turned out good; we all liked them. I think the most interesting aspect of this recipe is to put the waffles in the oven for 5 or 10 minutes to crisp, something I had never done before, but will do with all waffles from now on.
But I did buy a Belgian waffle iron, since I had been wanting one and the recipe called for one. This model ($29 on sale at Target) was a great deal.
All three of the taste testers (Andrew, Karen and me) loved the Belgian waffles even more. They have a wonderful spicy pumpkin flavor and were also great warmed in the oven the next day.
One note about this recipe, it calls for sifting brown sugar with other ingredients. The first time I did that it clogged up the sifter; the second time I added the brown sugar separately and had lumps of melted brown sugar in the waffles. The third time I make it, I will go back to sifting the brown sugar. It's the better of the two options.