Pumpkin Chaffles

1. Preheat a waffle maker according to manual's instructions.

2. Whisk pumpkin puree, egg, and maple extract together in a small bowl. Stir in mozzarella cheese, almond flour, pumpkin pie spice, and baking powder.

3. Pour 1/2 of the batter onto the preheated waffle maker, spreading out from the center with a spoon (don't overfill or it will overflow). Close the waffle maker and cook until steaming stops and the chaffle reaches your desired doneness, 3 to 4 minutes. Remove from the waffle maker and repeat with remaining batter. Cool for several minutes while you prepare the whipped cream.

4. Pour heavy cream into a small bowl and mix with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. Reduce speed to medium, add sweetener and maple extract, and whip until stiff peaks form.

5. Place 1 chaffle on a plate, add a dollop of whipped cream, and sprinkle with cinnamon to serve.

Cook's Notes:

If you don't have maple extract, it's okay to use vanilla.

I use the Dash(R) Mini Waffle Maker for chaffles (inexpensive, available online).