Preheat your oven to warm or its lowest temperature setting.
Lightly grease your waffle iron and turn to medium-high heat.
In a bowl, combine the wet ingredients (pumpkin puree, eggs, melted butter, buttermilk and vanilla extract) and add the brown sugar.
Gently whisk until lump free.
Add the remaining ingredients and whisk until combined.
Add batter to your preheated waffle iron and cook per the iron's instructions (many take between 3-5 minutes to cook).
Move the cooked waffle to the preheated oven to keep warm while the remaining waffles cook.
Buttermilk substitute: Don’t have buttermilk on hand? You can make your a substitute by stirring 1 tablespoon of white vinegar into the 1 cup of milk.
Bringing cold eggs to room temperature quickly: If you need to bring your eggs to room temperature quickly for this recipe, fill a bowl with hot water from your tap and place the eggs in it for about 5 minutes.
Keeping waffles warm: Stacking freshly cooked waffles will result in soggy waffles. To keep them warm and crisp, place them directly on the rack of an oven preheated to warm or its lowest temperature setting.
Storing leftover waffles: If you want to make your waffles ahead or store any leftovers, cooked waffles can be kept in an airtight container for 2-3 days in the refrigerator or up to 3 months in the freezer.
Reheating frozen waffles: Bake them at 350F for 10-15 minutes or reheat at 350F in an air fryer for 1-3 minutes.