How to make it

1. Heat a waffle iron on medium.
2. Measure out the coconut oil and place in a small microwave safe bowl. Heat in the microwave in 20 second increments until completely melted. Let cool slightly while you mix the other ingredients together.
3. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice and salt.
4. In a medium bowl, whisk together the pumpkin puree, eggs, coconut oil, vanilla and milk.
5. Pour the wet ingredients into the dry ingredients and whisk until smooth. If your batter is too thick, add more milk in 1/4 cup increments until the batter resembles cake batter.
6. Pour 1/2 cup of waffle batter onto each waffle mold and cook according to your waffle irons directions.
7. Let cool slightly, cut into sticks and serve with a small bowl of plain yogurt or applesauce.
8. 3. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice and salt.
9. 4. In a medium bowl, whisk together the pumpkin puree, eggs, coconut oil, vanilla and milk.
10. 5. Pour the wet ingredients into the dry ingredients and whisk until smooth. If your batter is too thick, add more milk in 1/4 cup increments until the batter resembles cake batter.
11. 6. Pour 1/2 cup of waffle batter onto each waffle mold and cook according to your waffle irons directions.
12. 7. Let cool slightly, cut into sticks and serve with a small bowl of plain yogurt or applesauce.

Freezer-Friendly – these waffles are freezer friendly! Simply freeze any leftovers you have and then pop them in the toaster (if left in a full waffle shape) or into the microwave for 30-45 seconds to re-heat.

9+ months

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.