Instructions for Pumpkin Pecan Waffles:

• First, in  a small mixing bowl whisk together the dry ingredients.
  1 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon ground cloves
• Next, in a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.Now, Gently fold in pumpkin puree into wet ingredients
  2 large eggs, 1-1/4 cups buttermilk, 2 tablespoons butter, 1/2 cup canned pumpkin
• Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain-do not over mix.
• Set oven to 200F , to keep waffles warm as you make them.
• Spray your waffle iron with a non-stick cooking spray before preheating it.
  Nonstick cooking spray
• For an 8″ round waffle iron, use about 1/3 cup batter. Reduce heat to lowest and cook for 2 to 3 minutes, until the iron stops steaming or light goes off.
• Open and check waffles, they will be light brown and still soft to touch
• Give waffles the 2nd round to crisp, checking after 1, and then 2 minutes, to not over-brown!
• If making for a crowd, keep warm on a wire rack in a pan in the oven. Serve with butter, warm maple syrup and top with whole spicy pecans. Enjoy!
  1/2 cup Roasted pecans