# Components:
→ Wet Ingredients
01 - 1 cup canned pumpkin puree
02 - 2 large eggs
03 - 1/3 cup vegetable oil
04 - 1/2 cup light brown sugar
05 - 1/4 cup milk
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground nutmeg
14 - 1/8 teaspoon ground cloves
→ Optional
15 - 1/2 cup mini chocolate chips or chopped pecans
# Preparation Steps:
01 - Preheat a mini waffle maker or standard waffle iron to medium setting.
02 - In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, light brown sugar, milk, and vanilla extract until smooth and well-integrated.
03 - In a separate bowl, combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
04 - Add the dry mixture into the wet mixture and stir gently until just incorporated. Fold in mini chocolate chips or chopped pecans, if desired.
05 - Lightly grease the waffle iron with vegetable oil or non-stick spray.
06 - Using a tablespoon, drop heaping portions of batter onto the hot waffle iron, spacing each to prevent overcrowding.
07 - Close the waffle iron and cook for 2 to 3 minutes until golden brown and set.
08 - Remove baked bites carefully and repeat with remaining batter. Serve warm; optionally dust with powdered sugar or drizzle with maple syrup.
