Add the oat flour, pumpkin pie spice, baking powder, baking soda and salt to a medium mixing bowl and blend together.
In a large mixing bowl, add the eggs, pumpkin puree, , maple syrup, milk, yogurt and whisk until combined. (being careful not to over-mix)
Add the dry ingredients to the pumpkin mixture and stir gently to just combine.
Spray the waffle maker with cooking spray and pour in ½ cup worth of batter.
Cook for about 4 minutes or follow the waffle makers manufacturer’s suggested cooking time.
To keep the waffles crisp, put them on a cooling rack instead of stacking them on a plate.
Reheat waffles directly on oven rack at 350 degrees for 3-4 minutes to get them crispy again.Use gluten-free flour if desired. Oat flour is also gluten-free. Grind your own oats in a food processor until fine to make your own oat flour.Substitute white whole wheat flour or use a mixture of flours if desired.Substitute honey or brown sugar for the maple syrup in the mixture.Substitute canola or vegetable oil for the yogurt if preferred.Mix a little water in with all-natural peanut butter until thin enough to pour over top of the waffles.Nutritional information includes fat free Greek Yogurt.To freeze waffle: wrap each cooled waffle in plastic wrap and place them in a freezer friendly plastic zip closure bag for up to 2 months.