Plug in your waffle iron to preheat. Once preheated, lightly coat with cooking spray.

In a large mixing bowl, combine the flour, baking powder, salt, stevia, cinnamon, ginger, nutmeg and cloves. Whisk to combine.

In a medium mixing bowl, whisk the eggs. Then add the milk, pumpkin and vanilla extract. Whisk until the mixture is thoroughly blended.

Pour the liquid mixture into the flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy).

Pour ~1 cup of batter onto the prepared waffle iron and close the lid. Amount of batter will depend on the size of your waffle maker – use enough batter to cover the center and most of the central surface area.

While waiting for the waffle to cook, in a small bowl, mix yogurt and protein powder.

Cook until the waffle is deeply golden and crisp, 8-10 minutes. If desired, keep your waffles warm by placing them in a 200 degree Fahrenheit oven until you're ready to serve. Repeat with remaining batter.

Top with 1/4 cup yogurt mixture, 1 tbsp syrup and 1 tbsp pumpkin seeds to garnish.