Preheat your mini waffle maker. If it doesn't have an indicator light, wait at least 5 minutes so it's piping hot.
Step 2
In a large bowl, whisk the flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together the pumpkin, milk, egg, melted butter, and vanilla until smooth.
Step 3
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix! A few small lumps are fine; overmixing makes the waffles tough.
Step 4
Lightly grease the iron with cooking spray. Pour about 2 to 3 tablespoons of batter into the center of the iron. Close the lid and cook for 3–4 minutes. Wait until the steam stops coming out of the sides of the iron; that's the best sign they are done.
Step 5
Place finished waffles on a wire rack in a 200°F oven to keep them crisp while you finish the rest of the batter.
This dish is special because...
These waffles are special because they bridge the gap between a healthy breakfast and a decadent treat. Unlike pancakes, which are soft throughout, the high sugar and moisture content in pumpkin puree caramelizes against the waffle iron, creating a shatter-crisp exterior and a moist, cake-like interior. Using a mini waffle maker (like a Dash) creates more surface area for that crunch, making them perfect for "brunch boards" or freezing for quick weekday mornings.
