In a mixing bowl, add 2 ¼ cups all-purpose flour, 1 Tbsp. baking powder, ⅓ cup brown sugar, 2 tsp. cinnamon, 1 tsp. nutmeg, and a pinch of salt. Stir until completely combined.In another mixing bowl, whisk 2 eggs, then add ⅓ cup vegetable oil, 1 cup milk, 1 tsp. vanilla extract, and 1 ¼ cup pumpkin puree. Whisk until completely combined.
Slowly add the wet ingredients to the dry ingredients. Stir to completely combine, but don't over-mix the batter. The batter should be slightly lumpy, a little sticky, and dense.
Heat your waffle iron to medium-high heat. Melt a little butter on both sides to prevent the waffles from sticking. Pour your desired amount of batter into the waffle iron and close. Cook for 3-5 minutes, or until the waffle is golden with slightly crispy edges.Remove the waffle from the iron and repeat until you use up your pumpkin waffle batter. Serve with butter, syrup, and pecans! Enjoy!
This recipe makes roughly 6 waffles (depending on the size of the waffle iron).
Don't over mix the waffle batter. Mix well, but it's okay to leave a couple of lumps in there. If you mix too much, your pumpkin waffles won't be light and fluffy!
Be sure to melt a little butter on the surface between each waffle to prevent sticking.