Instructions

1. Preheat the Waffle Iron:

   • Turn on your waffle iron and allow it to preheat while you prepare the waffle batter.

2. Mix Dry Ingredients:

   • In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.

3. Prepare Wet Ingredients:

   • In a separate medium-sized bowl, combine the pumpkin puree, unsweetened almond milk, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk the ingredients together until smooth and well blended.

4. Combine Dry and Wet Ingredients:

   • Pour the wet ingredients into the bowl containing the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

5. Prepare the Waffle Iron:

   • Lightly grease the preheated waffle iron with a small amount of coconut oil or non-stick spray to ensure the waffles don’t stick.

6. Cook the Waffles:

   • Pour the appropriate amount of batter onto the center of the waffle iron (follow manufacturer’s instructions for the correct amount), and close the lid. Cook according to your waffle iron’s instructions, usually about 4-6 minutes, or until the waffles are golden brown and crisp.

7. Keep Waffles Warm (Optional):

   • If you need to keep waffles warm while making more, place the cooked waffles on a baking sheet in an oven preheated to 200°F (93°C).

8. Serving Suggestions:

   • Serve the waffles immediately with your favorite toppings such as fresh fruit, additional maple syrup, nut butter, or a dollop of yogurt.

9. Cooling and Storage:

   • Allow any leftover waffles to cool completely on a wire rack. Store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.

Enjoy your delicious and healthy spiced pumpkin waffles!