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1. Lightly oil your waffle iron and set to desired temperature. Allow to preheat while you prepare the batter.
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2. In a large bowl, combine the brown sugar and cornstarch. Whisk to combine. Add the remaining dry ingredients, and stir to combine.
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3. Separate the eggs, whites into the bowl of a stand mixer (if using), and yolks into a medium size bowl.
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4. Add the pumpkin and the milk to the egg yolks. Whisk to blend and set aside.
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5. Beat egg whites until stiff peaks form. Set aside.
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6. While whisking, pour melted butter into egg yolk/pumpkin/milk mixture.
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7. Add the pumpkin mixture to the dry ingredients, mix until just combined. If they are still slightly lumpy, that is OK. That will work out when the egg whites are added.
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8. Place half the whipped egg whites into the pumpkin mixture, and fold in. Add the remaining egg whites, and fold in until no white remains.
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9. Scoop batter onto hot waffle iron, and cook until done and nicely browned. I found these took a little longer than my normal waffles, and I think that is due to the moisture that the pumpkin adds to these.
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NOTE: The all-purpose gluten free flour mix that I use is from Cybele Pascal, and is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
