Preheat the waffle iron to the medium-high setting.
Separate 2 of the eggs, placing the whites in a large bowl. Save the yolks for another use.
In the large bowl, add the remaining 2 whole eggs to the whites and whisk until frothy. Add in the brown sugar, milk, pumpkin, and vanilla. Whisk until the ingredients are completely blended.
Place a sifter over the pumpkin mixture and sift in the flour blend, sorghum flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk the mixture together just until everything is combined.
Stir the walnuts into the batter.
Spray waffle grates with cooking spray.
With a measuring cup, pour ¾ – 1 cup of batter onto the waffle iron and close the iron.
Following your waffle iron manufacturer instructions, cook the waffles anywhere from 3 minutes to 7 minutes or until it is cooked on the inside and crispy on the outside.
Make sure your ingredients are at room temperature.