1-Toast the pecans: Begin by toasting chopped pecans at 280° for 5 minutes, then set them aside to cool. This simple step enhances their flavor and adds a satisfying crunch to your waffles.

2-Combine wet ingredients: In a large bowl, whisk together the brown sugar, eggs, pumpkin puree, and vanilla extract until smooth and well incorporated.

3-Add dry ingredients: Incorporate the flour, pumpkin pie spice, baking powder, salt, and milk into the wet mixture. Mix until just combined – the batter can be slightly lumpy.

4-Adjust consistency: If the batter is too thick, add a bit more milk (up to ¼ cup) until you reach a smooth, pourable consistency.

5-Prepare the waffle iron: Preheat your waffle iron and lightly spray with cooking spray or oil. Even if it claims to be nonstick, this extra step prevents sticking and ensures crispy edges.

6-Cook the waffles: Pour about one cup of batter onto the heated waffle iron. Sprinkle some of the toasted pecans on top and cook according to your waffle maker’s instructions until golden brown and crisp.

7-Serve immediately: Serve your pumpkin pecan waffles warm with whipped cream, additional toasted pecans, and warm maple syrup, or try them with sweet butter and your favorite syrup.

8-Store leftovers: Any leftover batter can be stored in an airtight container in the refrigerator for 2-3 days for quick breakfasts later in the week.