Combine pumpkin, sugar, honey, lemon juice, cinnamon, and cloves in a medium saucepan. Bring to a boil over medium-high heat, reduce heat to low. Cook, frequently stirring, for 20 minutes or until thickened. Meanwhile, make the waffles.
When pumpkin butter is done cooking, transfer to a bowl and set aside, or refrigerate if not eating right away.
Waffles
In a large bowl, combine all of the dry ingredients together. In a small bowl, whisk the eggs, buttermilk, milk, pumpkin puree, vanilla, and melted butter. Stir wet ingredients into the dry ingredients just until moistened.
Preheat waffle iron. Add about ⅓ cup of batter to the center of each section without spreading out (this will give round waffles), close iron and cook as directed by the manufacturer, until golden brown and crisp on the outside and tender on the inside.
I cook my waffles for about 5-6 minutes (setting 5) on an All-Clad waffle iron. Serve with butter, maple syrup, and warm pumpkin butter.
Notes
Pumpkin butter can be store in an airtight container in the refrigerator for up to 1 week.