Whipped cream, chopped pecans and maple syrup for serving
Instructions
In a medium bowl, whisk together the milk, pumpkin puree, melted butter, eggs and vanilla. In a separate bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Pour wet ingredients into the bowl of dry ingredients and mix just until combined.
Heat waffle iron while batter rests. Make sure the waffle iron is nice and hot to guarantee crispy waffles.
Spray the waffle iron with nonstick spray, then heat waffle iron according to the manufacturer’s instructions. Use a ladle to transfer batter to hot waffle iron (about ⅓ cup for an 8-inch round iron). Close and cook until golden brown, about 2 to 3 minutes (time varies for Belgian waffle iron vs regular iron). Waffles are done cooking when steam starts to dissipate.
Remove waffle from iron and immediately serve with a dollop of whipped cream, chopped pecans and maple syrup.
Notes
Belgian waffle iron vs. standard waffle iron: I prefer a Belgian waffle maker because the waffles turn out fluffier and have a more pronounced grid to hold syrup. Serving size for a Belgian waffle iron is half a waffle. Standard waffle iron serving size is a full waffle. Pumpkin pie spice: Make your own by whisking together 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground allspice or cloves.Store waffles once they have cooled completely in an airtight container in the refrigerator for up to 5 days.Freeze waffles in an airtight container for up to 3 months. Reheat in a toaster oven until hot and crispy.