Ingredients

The following ingredients have 4 Servings
  • 3 large eggs (at room temperature)
  • 3/4 cup pumpkin purée
  • 1/4 cup almond milk
  • 3 tablespoons coconut oil (refined, melted and cooled to almost room temperature)
  • 1/3 cup maple sugar (or coconut sugar)
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cup blanched almond flour
  • 1/2 cup tapioca flour or arrowroot
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon aluminum free baking powder
  • 1/2 tsp sea salt
  • 1 tablespoon pumpkin pie spice (OR (if you don't have a blend))
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger

Instruction

  • Preheat your waffle iron* and spray well with cooking spray to avoid sticking.
  • In a large bowl, whisk together the eggs, pumpkin, almond milk, coconut oil, sugar, and vanilla.
  • In a separate large bowl, combine the almond flour, tapioca, baking soda, baking powder, salt and pumpkin pie spice.
  • Stir the dry mixture into the wet until a thick batter forms. Following the directions for your waffle iron, pour the batter, in batches, into the iron. I used about 1/3 cup of batter per waffle, but use what works for your iron and preference.
  • Close the waffle iron and cook to desired doneness (crisp outside), then remove and repeat for the second batch.
  • Serve right away with desired toppings, or allow them to cool completely, then freeze to serve later.
  • To cook from frozen, you can put them in a toaster oven or pop toaster the same way you would cook a store bought frozen waffle. Enjoy!