A recipe highlighting pumpkin and cinnamon in August may seem a little early in the year. However, I had a bunch of leftover canned pumpkin from last year and I wanted to be resourceful and make it anyways. So here we are. These waffles (or cookies, as my two year old calls them – any sweet treat or baked good is a “cookie”) are super easy to whip up and are a great variation to the classic waffle. Coconut-flour baked goods can be a little on the egg-y tasting side, but the pumpkin in today’s recipe helps cover this up nicely. We had ours smothered in butter and sprinkled with a cinnamon and sugar mixture, but they would be equally delicious spread with almond butter or maple syrup. Funny enough, my toddler insists on eating her waffles plain, with no “fixings.” I guess this goes to show how tasty they are on their own. My waffle ironed yielded 2 large circle waffles, or 8 triangle pieces and was perfect for serving 2-3 people depending on their appetite. If you want to make them lower in sugar, simply substitute granulated monk fruit for the coconut sugar. I like to use this brand here. As always, I prefer to get my baking ingredients from Thrive Market, as it is the easiest and most affordable way. Enjoy!
Coconut Flour Cinnamon Sugar Pumpkin Waffles
- 1/2 cup coconut flour
- 1/2 cup canned pumpkin
- 4 eggs
- 1 tsp cinnamon
- 1/4 cup avocado oil
- 1 tbsp coconut sugar
- Pinch of salt
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- In a large bowl whisk together coconut flour, cinnamon, salt, and coconut sugar, then add in eggs, pumpkin, and avocado oil, mixing until a smooth batter has formed.
- Scoop batter into a heated and greased waffle iron, cooking as as directed until golden.
- Remove the cooked waffles from the iron and sprinkle with cinnamon sugar topping, butter, or ghee and serve.
Psalm 16:8 “I keep my eyes always on the Lord. With him at my right hand, I will not be shaken.”