The perfect fall time breakfast.  They are crisp on the outside with a moist and tender inside!

1 c.           T.G.I.G.F! Mix

2 t.            Aluminum -free Baking Powder

1 T.           Brown Sugar

1 T.           Granulated Sugar

1/2 t.         Cinnamon

1 lg.          Egg, beaten

3/4 c.        Almond Milk can use cow's, rice, soy or

                 coconut milk

1/2 c.        Organic Canned Pumpkin

1/4 c.        Light Olive Oil

1/2 t.         Vanilla Extract


In a small bowl combine all dry ingredients, set aside. In a large mixing bowl whisk together, egg, milk, pumpkin, olive oil and vanilla extract. Slowly add dry ingredients to wet ingredients and whisk until fully blended. Allow batter to sit for 5 minutes to thicken. Pour batter onto preheated waffle iron.  Store any leftover waffles in a freezer bag and toast or microwave when ready to eat.

Pumpkin waffles

makes 4-6 4" waffles