Two extra-large eggs Three tablespoons of granulated sugar 1 cup pureed pumpkin 1 cup milk whole One teaspoon of vanilla essence 1 1/2 cups properly measured all-purpose flour Aluminum-free baking powder 1 teaspoon spice for pumpkin pie 1/2 teaspoon cinnamon 1/4 teaspoon of refined sea salt Greasing: 6 tablespoons unsalted butter, heated in nonstick cooking spray
Preheat the waffle iron with the desired browning settings according to the manufacturer's instructions.
Blend the eggs and sugar in a sizable mixing basin using a whisk. Whisk in the pumpkin, milk, and vanilla until thoroughly combined.
Whisk together the flour, baking powder, cinnamon, pumpkin spice, and salt in a separate basin. Simply combine the dry and liquid ingredients with a whisk until moistened. Whisk in the liquefied butter until just combined. A grainy batter will result from excessive mixing.
Grease the grates of your waffle iron with nonstick cooking oil.
Pour approximately 1/3 cup of batter into the greased and preheated waffle maker, ensuring that the batter is centered on each waffle grid (the precise quantity may differ depending on the waffle maker; however, Belgian waffles necessitate a greater quantity of batter). Four minutes, or until the waffles are golden and crusty. Once more, utilize the remaining batter. Serve waffles topped with maple syrup or other preferred ingredients.