Open your windows and doors, light your pumpkin candles and wrap up in a blanket to enjoy these pumpkin waffles.

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Pumpkin Waffles

Gluten- free and Paleo approved Waffles! Welcome fall with these easy to make pumpkin spice waffles. 

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Ingredients

Waffle Batter

• 3 Eggs
• 2 Tbsp Pumpkin Puree
• 2 Tbsp Almond Milk
• 1/2 Cup Maple Syrup
• 2 Cups Almond Flour
• 1 tsp. Baking Powder
• 1/2 tsp. Sea Salt
• 1/2 tsp. Pumpkin Pie Spice
• Coconut oil for Greasing Waffle maker

Topping:

• Drizzle with Maple Syrup Optional
• Sprinkle with Cinnamon Optional
• Top with a little Kerrygold Butter Optional

Instructions

• Combine all the ingredients into a large mixing bowl, stir until well blended
• Plug in waffle maker and allow it to warm
• Generously grease waffle maker with oil of choice ( I use coconut oil). 
• Place 1 scoop of batter onto waffle maker and cook according to your maker. (Every maker is different, I cook mine for a double round to make them a little crispy on the edges).
• Grease maker after each use and repeat process until batter is gone. 
• Top with cinnamon, butter and syrup. Enjoy every bite! 

Today we got up, finished our chores and then walked around the local farmers market. I was thrilled when I saw a few of the vendors were selling pumpkins. Hooray for Fall! I’ve always wanted to make my own pumpkin puree so I decided that this was the day to experiment. It was so simple!

Ingredients:   1 Medium cooking Pumpkin

Process:

1. Preheat oven to 375F
2. Cut the pumpkin stem off and cut the pumpkin in half.
3. Use an ice cream scoop to remove seeds and pulp. (set aside for later)
4. Slice pumpkin into manageable chunks.
5. Place pumpkin in a baking pan and cover with tin foil.
6. Bake for 90minutes.
7. Scoop pumpkin out of the shell (should be very soft and easy to scoop out with a spoon.)
8. Put pumpkin into a mixing bowl, mix until pureed. (You could also use a blender or puree tool.)
9. One Medium pumpkin gave me 7 cups of pumpkin puree.
10. Store pumpkin in freezer bags for later use. I measured 2 cups per bag.

Roasted Pumpkin Seeds

Process:

1. While your pumpkin is cooking. Rinse and clean pumpkin seeds.
2. Lay seeds out to dry.
3. Coat baking sheet with coconut oil.
4. Place seeds on sheet and sprinkle with sea salt.
5. Bake at 325F for 25 min, half way through stir seeds so they are fully coated in oil and sea salt.

I used some of the pumpkin puree today to make these delicious Pumpkin swirl muffins.