Pumpkin Chocolate Chip Waffles

I hope you’re getting ready for a weekend of living life well. You know the weekends – full of late hot, leisurely breakfasts and afternoon naps in the sun. I hope you’re up for a breakfast that includes pumpkin and waffles. I found leftover pumpkin in my fridge the other day and I wasn’t quite sure what to do with it, since I’d already made a favorite pumpkin treat. Luckily, hunger always gets the best of me. It finds a way to get creative.

With pumpkin and chocolate chips still on the brain, waffles seemed like a good outlet. These waffles are pretty much an awesome version of a big pumpkin chocolate chip cookie.  Only much bigger. And softer. And fluffier. With toppings that are limitless and chocolate chips studding every bite! Nothing can go wrong with your weekend when these are involved. I hope they make it into your weekend. XO

Pumpkin Chocolate Chip Waffles (dairy-free option)

1 1/4 cup White Wheat Flour or Spelt Flour
3 Tablespoons Coconut Sugar
2 teaspoons Baking Powder
1 1/2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
dash of Cloves
1/2 teaspoon Sea Salt
1/3 cup sugar free Chocolate Chips
1 Large Egg, at room temperature
1/2 cup canned Pumpkin
1 teaspoon Pure Vanilla Extract
2 Tablespoons Butter or Coconut Oil, melted
1 cup Almond Milk

In a bowl, combine all dry ingredients. In a separate bowl, add all wet ingredients. Combine wet ingredients with the dry and mix well. Cook in a waffle iron and serve.