Fluffy Pumpkin Waffles Will Get You in the Fall Spirit

Directions

1. In a medium bowl, combine 3 large eggs and 1 1/4 cups buttermilk. Allow the mixture to rest at room temperature for 30 minutes. While waiting, assemble the other components.
2. Slice 6 tablespoons of unsalted butter into four sections and put them in a small microwave-safe dish. Heat on high power until fully melted, roughly 30 seconds. (If preferred, you can melt the butter in a small saucepan over low heat.) Set aside to cool a bit.
3. Position an oven rack in the center and preheat the oven to 200°F. Meanwhile, warm up your waffle iron following the manufacturer's directions.
4. In a separate medium bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking soda until well mixed.
5. Pour the melted butter and 3/4 cup pumpkin purée into the bowl with the egg-buttermilk mixture. Whisk until combined. Then add this wet mixture to the dry ingredients and stir just until everything comes together and you no longer see dry flour. It's fine if there are a few lumps.
6. Spray the waffle iron with cooking spray. Ladle or pour batter onto the iron, then cook as directed by the manufacturer—typically 3 to 5 minutes. For a Belgian or large waffle maker, use about 1/2 to 2/3 cup of batter per waffle, but sizes differ, so check your appliance's manual.
7. Move the finished waffles to a baking sheet and keep them warm inside the oven.