Whisk your wet ingredients and maple sugar together in a large glass measuring cup (this makes it easier to pour in step 3).
Whisk dry ingredients together in large mixing bowl.
Pour wet ingredients into dry ingredients and mix together. You can use a whisk, a fork, or a spatula. The batter should be fairly thick. You want it to be much thicker than pancake batter, but not as thick as a dough.
Preheat waffle iron according to manufacturer’s instructions.
Spray with cooking oil or brush with butter or coconut oil. Scoop batter onto waffle iron and cook according to manufacturer’s instructions. My waffle maker takes about 5 minutes per batch. Here's a link to mine!
Remove to a cooling rack to keep them crispy. Keep warm in oven if you're not serving right away.
Notes
They can be frozen and reheated in the toaster, oven, or air fryerThese take a little longer to cook than normal waffles (because of the pumpkin) and you are going to cook them until crispy on top. They will look darker in color than regular waffles (again, because of the pumpkin). Mashed sweet potatoes can be used in place of pumpkin puree and substituted 1:1