In a medium-sized bowl, whisk together the almond meal, corn flour, maple sugar, baking powder, baking soda, salt, and spices. In a separate bowl, whisk together the buttermilk, egg, pumpkin puree, and melted butter until smooth.
Whisk the dry ingredients into the pumpkin mixture until just combined. Let sit for five minutes.
Preheat a non-stick waffle iron. Spray with nonstick cooking spray and drop about 1/3 cup full of batter onto the waffle iron. Let cook for 3 minutes or until crisp and golden brown. (Usually I just wait until the green light on my waffle maker comes on.) Serve immediately with butter and warm maple syrup.
Though they are best eaten right off the griddle, you can also keep them warm in a 250°F oven so you can serve them all at once. Also, you can save leftover waffles, wrapped tightly in plastic wrap, in the refrigerator, and reheat the next day in a waffle iron. They taste just as good on the second day, if you reheat them like this!
*If you don’t have buttermilk, you can use this easy substitution: Place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Pour in enough milk to reach the 1-cup mark. Let the mixture sit for 5 minutes until it is beginning to curdle. It’s ready to use!