In a medium mixing bowl bowl, whisk or sift together the 1 ½ cups flour, 3 teaspoons baking powder, ½ teaspoon baking soda, p3 teaspoons pumpkin pie spice and ½ teaspoon fine sea salt. Set aside.
In a separate large mixing bowl, whisk together the 1 ⅔ cups whole milk, 1 cup pumpkin puree, 2 eggs, ¼ cup light brown sugar and melted 3 tablespoons butter, beat until well combined.
Gradually add the dry mixture into the wet mixture, folding gently and not ovemixing.
Heat the waffle iron according to appliance directions and coat generously with cooking spray.
Add the waffle batter according to package directions. This will vary by waffle maker and brand.
Assemble:
Serve immediately with syrup, candied walnuts and whipped cream.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Waffles makers vary and therefore the size, cooking time and yield of this recipe will also vary.
Storage
Store any leftover waffles in an airtight container in the refrigerator. Pumpkin spice waffles will stay good for up to one week.
Can I freeze pumpkin waffles?
Sure! Freeze already cooked waffles and then pop them in the toaster when you are ready to eat them. This works best with a standard size waffle opposed to Belgium waffles. Belgium waffles can be reheated in a toaster oven or regular oven on low broil (watch closely).