Easy Pumpkin Waffles

Preheat the waffle iron to the high heat setting.

In a medium bowl, mix the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined.

In another bowl, whisk the eggs, pumpkin puree, milk, and neutral oil . Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth.

Lightly brush oil onto the waffle maker. Immediately, add the batter (1 ¼ cups for a Belgian waffle maker and a little over ½ cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.

Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.