Step 1

Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil. (I don’t recommend cooking spray, which can gum up your waffle iron over time)

Step 2

. In a large bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, nutmeg and salt until well combined.

Step 3

. Next, add pumpkin, milk, syrup, eggs, ghee/oil, and vanilla to the dry ingredients. Whisk to combine well.

Step 4

Scoop or pour the batter into your waffle iron and cook according to your waffle maker instructions. (Many waffle irons use 1/3 cup or 1/2 cup batter per waffle–try not to overfill!)

Step 5

with remaining batter until all the waffles are cooked.

Step 6

in an air-tight container or bag in the fridge or freezer. Follow reheating instructions below!