Hearty Wheat Flax Pumpkin Waffles for weeks!

I'm hoping to keep doing that thing where you make a double batch of some kind of dish, freeze it and have leftovers for weeks. Oh joy! Truthfully, I'm not into cooking a ton of food then eating it repeatedly for the next few weeks-my beef stew comes to mind. We've had it every week for three weeks now, well maybe just two. Ok, I'm over dramatizing, because it's actually really cool. That beef stew is still delicious...and cheap! Everyone is always saying that cooking from scratch saves money and is better for you, maybe they're right. I know, can you believe it?
Anyway, I made a double batch of whole wheat pumpkin waffles and froze them to have throughout the week. I modified this recipe and wow, what a good recipe it was! Oh yeah, and I left out the nuts just because we didn't have any in the pantry, but I bet they're good with walnuts or pecans.

Here's mine-
Hearty Wheat Flax Pumpkin Waffles
1 cup all-purpose flour
1 cup whole wheat flour
1/8 cup flax (either ground or seeds)
1/4 cup brown sugar
1 T cornstarch
2 t baking powder
1/2 t salt
2 t cinnamon
1/4 t ginger
1/4 nutmeg

3 T butter or margarine

2 eggs
1 3/4 cup milk
1/2 cup pumpkin

1. COMBINE flour, sugar, flax, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small bowl until soft peaks form. Gently fold into pumpkin mixture.
2. PREHEAT waffle iron and pour about 1/2 cup to 1 1/2 cups batter onto hot iron. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter.
3. Dig in! Freeze remaining waffles and pop out as many as you want to heat in the toaster.