In one mixing bowl add 2 ¼ cups Bob's Red Mill 1 to 1 flour (or AP flour if not gluten free), 1 Tbsp. baking powder, ⅓ cup brown sugar, 2 tsp. cinnamon, 1 tsp. nutmeg, and a pinch of salt. Stir until completely combined.
In another mixing bowl whisk 2 eggs. Add ⅓ cup oil, 1 ¼ cup milk or non-dairy alternative (only use 1 cup if not gluten free), 1 tsp. vanilla extract, and 1 ¼ cup pumpkin puree. Whisk until completely combined.
Slowly add the wet ingredients to the dry. Stir to incorporate the wet ingredients until completely combined. The batter will be slightly lumpy, a little sticky, and slightly dense.
Heat a waffle iron and melt a little butter on both sides to prevent waffles from sticking as they cook.
Pour desired amount of batter into the waffle iron and close. Cook the waffle for 3-5 minutes (cooking times will vary depending on the waffle maker). The waffle is done once the color is golden and the edges are slightly crisp.
Remove the waffle from the iron, melt more butter on both sides, and pour more batter into the iron. Repeat with the remainder of the batter.
Serve the waffles with a little butter, maple syrup, and some pecans (optional).
Feel free to omit the pecans if you prefer or sub them for another variety of nut.