Gluten-Free Pumpkin Waffles

In a large mixing bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt until well combined. This creates a fragrant, evenly mixed dry base for your batter.
In a separate smaller bowl, beat the eggs until they are slightly frothy, then stir in the pumpkin puree, maple syrup, almond milk, and melted butter. Whisk until the mixture is smooth and well integrated.
Pour the wet mixture into the dry ingredients and gently fold everything together with a spatula or spoon. Be careful not to overmix — just fold until the batter is mostly combined; some small lumps are okay.
Preheat the waffle iron and lightly grease it with melted butter or cooking spray. When it’s hot and ready, pour about 1/3 to 1/2 cup of batter onto the center of the iron, spreading it slightly to fill the edges without overflowing.
Close the waffle iron and cook for 3–5 minutes, or until the waffles are golden brown and crispy on the outside. You’ll hear a satisfying sizzle and see steam escaping as they cook.
Once cooked, carefully lift the waffle out and transfer it to a plate. Repeat with the remaining batter, greasing the iron as needed to ensure waffles don’t stick.
Serve the pumpkin waffles warm, topped with your favorite extras like maple syrup, fresh fruit, or a dusting of powdered sugar. Enjoy the crispy edges and tender interior full of seasonal pumpkin flavor.