Pumpkin Waffle Instructions:

• Put the pumpkin puree, eggs, olive oil, unsweetened almond milk, and maple syrup into a bowl and whisk until well mixed.
• In a large bowl, mix the almond flour, tapioca flour, arrowroot flour, coconut flour, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and baking soda together with a fork.
• Pour the dry ingredients into the bowl of wet ingredients and mix with a fork until everything is blended well. Let the batter sit while you prepare your waffle maker ( the batter thickens as it sits).
• Then, spray oil onto your waffle maker and preheat it until it is ready to be used. ( I set my waffle maker setting to 7 out of 7 heat. The waffle maker need to be really hot or the waffles will not crisp )
• Pour the waffle batter into your waffle maker ( I used a Villaware Belgian Waffler). Cook until the waffles are golden brown in color and crisp on the outside. Repeat with the remaining batter.

  This recipe yields 6 waffle squares that are 5 inches long per side. ( Though this may be different if your waffle maker is a different shape and size). This would be good for about 4-6 people.

Pumpkin Frosting Instructions:

• Mix all of the pumpkin frosting ingredients (pumpkin puree, almond butter, maple syrup, ground cinnamon, ground cloves, ground nutmeg, ground ginger) together until whipped. 

Top the pumpkin waffles in the pumpkin frosting, along with other toppings of your choice.