Pumpkin & Peanut Butter Waffles (Really, They're Goooood!)

Come Autumn, pumpkins infiltrate our brains and help ease the transition from summer to crisp autumn days. They're our silver lining. The respected patriarch of fall we all look to to guide us in blissful harmony toward the inevitable coming of the blustering cold weather of winter. Pumpkins are our happy place. And waffles. (Does anyone know why there are no Waffle Houses here in the Northeast? I'd frequent the hell out of them if they were here, nothing gets me more warm or more fuzzy than the mere mention of a Waffle House. Not that I admire the dinginess that accompanies each one, or the strange feeling I get upon entering one that I'm succumbing to some odd southern way of life that makes my uppity New York sense of self shutter, but I enter nonetheless in the name of waffles.)

Ok, too much talking... I mean, who even reads this stuff? When I see a recipe I usually breeze past the commentary and get right into the lists and rules and ways to make the recipe instead of reading why someone I don't know thinks I need to try this recipe. 

So... enter waffle recipe :)


1/4 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp pumpkin pie spice
1 banana, mashed
2 eggs
1/2 cup pumpkin puree
1/2 cup peanut butter (or almond, or cashew)
1 Tbs butter (grass-fed)
1/2 tsp vanilla
pinch of salt

In a small bowl, combine the flour, baking powder, baking soda, nutmeg, cinnamon and pumpkin pie spice. Stir to combine. In a separate bowl, combine the mashed banana, eggs, pumpkin puree, peanut butter, butter, vanilla and salt, and mix well. Add in the flour mixture and combine. 

Pour spoonfuls of the batter onto your pre-heated waffle maker and cook according to its directions. Once cooked through, place on plate and top with maple syrup.