• Place your Waffle Tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven at 415F/220C.

WAFFLES PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  3.17 oz butter
• In your mixing bowl, combine the all-purpose flour, baking powder, sugar, ground cinnamon, pumpkin pie spice and sea salt. Make a well, add the eggs, the pumpkin purée, milk, cooled melted butter and vanilla bean paste. Mix until combined.
  6.70 oz all-purpose flour, 1 tsp baking powder, 2.65 oz granulated sugar, 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice, 1/16 tsp sea salt, 3 eggs, 4 oz pumpkin purée, 8.64 oz milk, 1 tsp vanilla bean paste
  
• Scoop the batter into the Waffle Tray (About 2 scoops per well). Tap the bottom of the pan to even out the batter.
  

BAKE!

• Bake for 15 minutes at 415F/220C. (Every oven heats differently, monitor your waffles from 12 minutes). They are ready when they have puffed up and are golden.
  

CINNAMON SUGAR PREPARATION

• In a medium size bowl, mix in the sugar and cinnamon together. Set aside.
  1.75 oz granulated sugar, 1 tsp ground cinnamon
  
• Once your Pumpkin Spice Waffles are out of the oven, let them cool down for about 1 minute, then, unmold. Slice them in half and roll them in the cinnamon sugar preparation. Enjoy! Autumn Leaves & Pumpkins Please!