Make the Waffles

1. To a food processor add gluten free oats. Blend until the oats turn into a flour or powder. About 3-5 minutes. You may need to stop the food processor and move the oats around a bit to make sure they all get chopped.
2. Remove from processor and place in a large bowl. Then add splenda brown sugar blend, baking powder, salt, ground cinnamon and pumpkin pie spice. Stir the dry ingredients together and set aside.
3. To a medium bowl add, 3 eggs, pumpkin puree, coconut oil, vanilla extract and milk. Using a whisk, stir everything together.
4. Pour the wet ingredients into the dry ingredients. Using a spatula combine the wet and dry ingredients until they are thoroughly mixed. Let sit for 2-3 minutes to let the oats soak up the liquid.
5. Heat a waffle iron to high heat.
6. Spray with cooking spray and pour 3/4 -1 cup of the pumpkin waffle batter into the waffle iron. Cook until crispy on the outside. About 3-4 minutes.

Make the Syrup

1. While the waffles are cooking, add chopped pecans, maple syrup and vanilla bean paste to a small saucepan. Stir and bring to a simmer.
2. Remove from heat and top each waffle with syrup.