Prep Time: 15 mins
Cook Time: 20 mins
Serves 4-6


  • 4 large eggs, room temperature
  • 1/2 cup  pumpkin purée
  • 3 TBSP olive oil
  • 1 tsp pure vanilla extract
  • 1 TBSP plus 1/2 cup pure maple syrup, divided use
  • 1 cup  almond meal
  • 1/2 cup arrowroot starch
  • 1/2 tsp baking powder
  • 1-1/2 tsp  pumpkin-pie spice
  • 1/4 tsp sea salt
  • 2-by-2-inch piece orange rind
  • 1 cinnamon stick


  1. Preheat your waffle iron.
  2. In a large bowl, whisk together the eggs, pumpkin puree, olive oil, vanilla, and 1 tablespoon of the maple syrup. Set aside.
  3. In a separate large bowl, whisk together the almond meal, arrowroot starch, baking powder, pumpkin-pie spice, and salt. Pour into the bowl of wet ingredients and stir to combine. If you still have some lumps, whisk gently until smooth.
  4. Lightly grease the waffle iron. Pour enough batter onto the griddle to make a full waffle. Close the lid and cook according to your manufacturer’s instructions, about 3-4 minutes. Place cooked waffles on a cooling rack while you use up any remaining batter to make additional waffles.
  5. Meanwhile, place the remaining 1/2 cup of syrup in a small saucepan set over medium-low heat. Add the orange rind and cinnamon stick. Heat, stirring frequently, just until it simmers lightly. Remove pan from heat. Carefully remove the cinnamon stick and orange rind and discard.
  6. Serve waffles with orange-cinnamon syrup.