This recipe comes from guest writer, Sabrina Virdee, a Holistic Nutritionist, mom of two, and fitness lover. Adding almond flour to this batter gives the waffles a lovely nuttiness, perfect for a cool fall morning.

While the leaves are still red and orange, pumpkin-flavored everything is the way to go. These tasty pumpkin almond waffles are always a hit around my house this time of year.

Pumpkin Almond Waffles


2 ¼ cups almond flour
1 Tbsp baking powder
1 tsp ground cinnamon
2 tsp pumpkin pie spice
¾ tsp salt
4 tbsp maple syrup
2 tbsp vanilla extract
3 eggs
⅔ cup nut milk
½ cup melted coconut oil
½ cup pumpkin puree


In a stand mixer or in a bowl whisk together all the wet ingredients. In a separate bowl combine all the dry ingredients together. Slowly fold in dry mixer into wet mixture. Scoop ½ cup of waffle mixture into preheated waffle iron. Cook for 5-7 minutes, depending on waffle maker.

Tip: Double or triple the recipe and pop leftovers in the freezer. Then on a rushed morning, you can put them in the microwave or toaster oven to heat up again. Breakfast in an instant!

About the Author: Sabrina is a Holistic Nutritionist, Mom of 2 and Fitness Lover! For more information about Sabrina and access to more nutritious and delicious recipes follow her on Instagram @sabrinavirdee.

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