In a large bowl, sift together the gluten-free flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures an even distribution of dry ingredients and lightens the mixture.
In a separate bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs until the mixture is smooth and slightly frothy. This builds a fragrant, moist base for your batter.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula, just until combined. Take care not to overmix; small lumps are fine and help keep the waffles tender.
Preheat your waffle iron and lightly grease it with a brush of oil or non-stick spray. When hot, pour enough batter to fill the grid without overflowing, usually about three-quarters full.
Close the waffle iron gently, ensuring the batter spreads evenly, and cook for 3 to 5 minutes or until the waffles are golden brown and crisp around the edges. You’ll hear a satisfying sizzle when it’s ready to flip or remove.
Carefully lift the waffles out of the iron using tongs or a fork, and transfer them to a wire rack to cool just slightly. The outside should be crispy, with a moist, fluffy interior.
Repeat the process with remaining batter, re-greasing the iron as necessary to prevent sticking. Waffles can be kept warm in a low oven if preparing in batches.
Serve the pumpkin waffles warm with your favorite toppings, such as syrup, whipped cream, or additional spices like cinnamon or nutmeg for extra flavor. Enjoy the aroma and comforting texture of these seasonal waffles!
