# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon cayenne pepper, adjustable to preference
→ Wet Ingredients
11 - 1 1/2 cups buttermilk
12 - 3/4 cup pumpkin purée (unsweetened, not pie filling)
13 - 2 large eggs
14 - 1/4 cup unsalted butter, melted and cooled
15 - 1 teaspoon vanilla extract
# Preparation Steps:
01 - Preheat waffle iron according to manufacturer's instructions.
02 - In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cayenne pepper until evenly blended.
03 - In a separate bowl, whisk together buttermilk, pumpkin purée, eggs, melted butter, and vanilla extract until the mixture is smooth.
04 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; slight lumps are acceptable.
05 - Lightly grease the waffle iron with cooking spray or melted butter to prevent sticking.
06 - Pour approximately 1/2 cup of batter onto the hot waffle iron per waffle, adjusting for your iron's capacity.
07 - Close the lid and cook until waffles are golden brown and crisp, generally 4 to 5 minutes per batch.
08 - Transfer finished waffles to a wire rack and hold in a low oven to keep warm while preparing remaining batches.
09 - Serve waffles immediately with maple syrup, whipped cream, or a sprinkle of chili flakes for additional heat.
