And yes, I keep canned pumpkin around 365 days a year, though I can't wait for fall to make some more homemade!
Original recipe from Cuisinart. Slightly changed for my preferences.
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup pumpkin puree
1 3/4 cup milk
6 tablespoons (3 oz) vegetable oil
2 large eggs
Add dry ingredients to a mixing bowl. Whisk to combine well. Add wet ingredients. Whisk till well blended, but it's okay if it's not perfectly smooth.
Cook according to your waffle iron directions.
My pumpkin waffle topped with pumpkin creamed honey. Yummy!
The waffles don't have a strong pumpkin flavor at all, but definitely adds interest to basic waffle.