Preheat your waffle iron and lightly grease it if necessary.
In a large mixing bowl, whisk together the gluten-free flour, cinnamon, and nutmeg until well combined.
In a separate bowl, beat the eggs, then stir in the pumpkin puree, milk, and maple syrup until the mixture is smooth and homogeneous.
Pour the wet mixture into the dry ingredients and fold gently until just combined; avoid overmixing to keep the batter light.
Pour an appropriate amount of batter onto the preheated waffle iron, spreading slightly if needed to fill the waffle grid evenly.
CLOSE the waffle iron and cook until the waffles are golden brown and crispy around the edges, about 3-5 minutes.
Carefully remove the cooked waffle with tongs or a fork and place on a serving plate.
Repeat with the remaining batter, re-greasing the waffle iron as necessary.
Serve the waffles warm with toppings like additional maple syrup, whipped cream, or pecans if desired.
