I came across this waffle recipe recently & tried it with great success. The second time around was even better. Rather than trying to find it via google for a third time, I decided to actually post it here with our changes 
Pumpkin Waffles (Vegan, Gluten-free)
1 cup brown or white rice flour
1/2 cup millet flour
1/2 cup potato starch
3 Tablespoons sugar (or use 2 Tablespoons Agave)
4 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup pumpkin puree
1-1/4 to 3/4 cup almond milk
1/2 cup olive oil
1/2 cup chopped almonds
1. Turn on waffle iron to heat.
2. Mix together flours, sugar, baking powder & sea salt.
3. Add in pumpkin puree, 1-1/4 cup almond milk & olive oil. Mix well, add more milk (you may need up to 1/2 cup more) if needed. Be careful batter doesn’t become too thin.
4. Add chopped almonds.
5. Brush waffle iron with olive oil on both top & bottom.
6. Pour the batter in the center of the iron, it should be just the right consistency to spread out on the entire iron.
7. Close the iron & let it bake until the ‘green’ light tells you they’re done! They come out really orange with the pumpkin puree in it, but they sure are tasty!!
8. Top with your favorite toppings- palm shortening, coconut oil, real maple syrup, chopped strawberries, strawberry jelly, or blueberry syrup.
I have been looking for a waffle recipe, so I’ll grab this one to try later. The gf recipes I’ve tried have been either dry or not crispy on the outside. How were these? I’m not a huge fan of pumpkin, but I could sub with a banana like the original recommended, I suppose.
They were definitely crispy on the outside- I was surprised how good the flavor & texture was! I made them yesterday with bananas instead & melted palm shortening, instead of olive oil, but we didn’t have much success…so they became pancakes
not sure if it was change from pumpkin to banana or olive oil to palm shortening, but we have olive oil again so I’ll have to try just switching the banana & see how it works. I didn’t think the pumpkin had a strong flavor (compared to the bananas), but if youre not a fan of it, you may notice it much more than me 
I made these this morning and they were awesome!!! I did make a few changes though ( I have a major problem of not following recipes) but I used 1 3/4 bobs red mill gluten free all purpose mix 1/4 cup almond flour 2 tablespoons flax seeds and 2 tablespoons chia seeds. I used 1 cup Almond milk and 3/4 cup pumpkin and a 1/4 cup olive oil for lower fat. I also added a scoop of pea protein powder I had on hand and lots of spices (1 tbsp cinammon and 1 tablespoon pumpkin pie spice and 1 tsp ginger of course this is all because of preference), but i left everything else the same and they still worked out wonderfully!!! Thank you so much for the recipe!!!