Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) brown sugar, packed
  • 1 tbsp (10g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/4 tsp (1.5g) salt
  • 1 cup (245g) pumpkin puree
  • 2 large (100g) eggs
  • 3/4 cup (180ml) buttermilk
  • 1/4 cup (60ml) melted butter
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl until the mixture is a uniform, sandy powder.
  2. In a medium bowl, lightly beat the eggs, then stir in the pumpkin puree, buttermilk, melted butter, and vanilla extract. Whisk until the mixture is velvety and deep orange.
  3. Pour the wet ingredients into the dry mixture. Stir with a spatula or whisk until just combined; stop as soon as flour streaks disappear to avoid over-mixing.
  4. Preheat the waffle iron to medium-high and lightly grease with cooking spray. Pour 1/3 to 1/2 cup of batter onto the center. Close the lid and cook until steam stops emerging and the waffles are mahogany-colored gold.