Yield 16-20 waffles

Adapted by Nicole Barley from The Post

Punk Kitchen’s Pumpkin Waffles recipe

Ingredients:

1 1/4 cups all-purpose flour
1 1/4 cups spelt flour
1/3 cup brown sugar, tightly packed
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
2 tablespoons ground flaxseed
6 tablespoons water
2 cups vanilla soymilk
15 ounces pumpkin purée (Use what’s leftover from your pumpkin pie making!)
1/3 cup canola oil
2 teaspoons vanilla extract
Toasted pecans, chopped
Maple syrup
Powdered sugar

Directions:

1. Preheat oven to 250°. After each batch is cooked, place waffles on a greased cookie sheet, and keep warm until ready to serve.
2. Sift dry ingredients; combine.
3. In a separate bowl, combine ground flaxseed and water. Add pumpkin, oil, and vanilla. Whisk until smooth. 
4. Thoroughly fold wet ingredients into dry ingredients. The batter will be thick.
5. Grease a waffle iron with vegetable oil spray, and cook until waffles are golden brown.
6. Garnish with pecans and maple syrup, which can be warmed in a saucepan over low heat. Dust with powdered sugar.