Mmmmm.  I love anything pumpkin, and if you are the same, this is a recipe that will not disappoint.  I have made this for gluten lovers, and they enjoy it just as much, if not more than their normal waffles.  I have even made them before by adding some leftover mashed sweet potatoes, and they are equally as yummy.   When I make them, I typically add a generous amount of pumpkin pie spice and also put less maple syrup in the batter, but for you sweet tooths, you will probably enjoy the recipe as is.  Top it off with your favorite ingredients, but I love fresh fruit and a little drizzle of maple syrup. Check out the recipe below or where I found on Fit Foodie Finds and let me know if you too agree that they are the ‘Best Ever Gluten-Free Pumpkin Waffles.’

Ingredients
Wet:
3/4 cup pumpkin puree
2 eggs
1 Tbsp coconut oil, room temperature
2 Tbsp maple syrup
splash of vanilla
1 cup unsweetened almond milk

Dry:
1.5 cups gluten free all-purpose flour
2 tsp pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda

Instructions:
1.  Preheat waffle iron to medium
2.  In a large bowl mix together the wet ingredients (I do this in the tall NutriBullet cup).
3.  Then add in the dry ingredients and stir until combined (I also add this to the NutriBullet cup).
4.  Pour the desired amount of batter into non-stick waffle maker and cook until done (Makes about 4 large waffles).