1-Getting ready to make pumpkin waffles: Start by preheating your waffle maker to medium-high heat and set your oven to 200°F with a wire rack on a baking sheet to keep the waffles warm as you cook. This setup ensures your breakfast stays crisp and ready for serving.

2-Whisk together the dry ingredients: Combine 2 cups plus 2 tablespoons all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 and 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt until evenly mixed.

3-Beat the eggs: In a separate bowl, beat the 3 large eggs vigorously until frothy, which helps keep the waffles light and airy as mentioned in our tips. Then, mix in 1 cup pumpkin puree, 1/4 cup melted unsalted butter, 1/4 cup packed brown sugar, 1/4 cup pure maple syrup, 1 teaspoon pure vanilla extract, and 1 and 1/2 cups whole milk until everything is well combined.

4-Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and stir on low speed, making sure to leave some lumps for a light texture that prevents tough waffles.

5-Cook the waffles: Grease your waffle maker to avoid sticking, then pour about 1/3 cup of batter per waffle and cook for 5 to 6 minutes until crisp and golden. While the waffles cook, keep the finished ones warm in the preheated oven on the wire rack.

6-Optional topping: Toast 3/4 cup pecan halves over medium-low heat until fragrant, then add 1 and 1/2 cups pure maple syrup and warm it briefly before drizzling over your waffles.