These waffles are crispy on the outside with just the right amount of pumpkin spice. Perfect for fall mornings or holiday breakfasts!
Add dry ingredients to a large bowl. Mix well, breaking up any lumps.
In a separate bowl or large glass measuring jug, combine almond milk, pumpkin puree, vanilla and egg yolks.
Beat egg whites until stiff (not dry) peaks form. Set aside.
Add almond milk mixture to dry ingredients. Stir until just combined. Stir in melted butter and mix until incorporated.
Gently fold in egg whites.
Follow waffle maker instructions for cooking (see notes below).
Add ingredients to small saucepan and simmer over low heat for 10 minutes, stirring occasionally.
Remove from heat and cool for 10 minutes. Pull out cinnamon sticks before pouring over waffles.