Whisk the baking powder, brown rice flour, potato starch, cinnamon, and salt together in a large mixing bowl.
In a separate bowl, mix the pumpkin, non-dairy milk, vinegar, avocado oil, and maple syrup.
Add wet ingredients to dry, mix well, and then fold in the strawberries. If you need to add a splash of extra milk to make the batter appropriately thin, do so. The batter should resemble any standard waffle or pancake batter, but it will be a little thicker.
Spray a waffle iron with olive or vegetable oil spray and make waffles according to manufacturer instructions. I typically pour about 1/2 heaping cup of batter over the surface and wait till it’s cooked through. Be absolutely certain to spray the iron between each waffle to ensure the best results.
Serve the waffles with additional strawberries, if desired.