These waffles are brimming with pumpkin flavor, making them perfect for upcoming fall weekends. It’s also a great recipe to have on hand when you find yourself with extra pumpkin puree. To keep these waffles on the nourishing side, I subbed in a half-cup of whole-wheat flour and cut down on the typical amounts of oil and sugar, which makes them slightly sweet, but still packed with pumpkin flavor. Since pumpkin puree can often weigh down baked goods, I also call for separating the eggs: beating the whites until stiff peaks form, then folding them into the prepared batter. This extra step creates light, crispy waffles, so while it may be tempting to skip it, don’t. For a weekday timesaver, make a double or triple batch of these waffles, then freeze the extras for quick reheating during the week. Trust me, nothing says good morning on a crisp fall day like these pumpkin spice waffles. Chopped pecans and a drizzle of pure maple syrup are the perfect topping, but truth be told, I’ve b