• 2 cups all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1-1/2 cups milk
• 4 tablespoons butter
• 1/4 cup solid vegetable shortening
• 2 large eggs
• 1 cup mashed pumpkin
• 1/2 cup dried cranberries (hydrated for a few minutes in ¼ cup water (drained)

Place the flour, sugar, baking powder, salt, and spices in a large mixing bowl and stir until blended. Place the milk, butter, and shortening in a small bowl and microwave until the butter and shortening have melted. Cool slightly. In a separate bowl, beat the eggs with the pumpkin puree and stir in the cooled milk and shortening. Add to the dry ingredients and stir until well mixed. Stir in the cranberries. Preheat the waffle iron and add about 1/2 cup batter. Bake the waffles until they are golden and crisp.