Blend the fresh eggs, pumpkin puree, sweetener, and vanilla extract in a blender until perfectly smooth and creamy.

Add the nutrient-dense almond flour, protein powder, baking powder, warm pumpkin pie spice, and salt, then blend again to combine.

Pour in the almond milk and melted butter, give it one quick final blend, and let the batter rest for 5 minutes to naturally thicken.

While the batter rests, preheat your waffle iron and lightly grease the cooking plates with a healthy cooking spray or brush of butter.

Scoop about 1/4 cup of the batter onto the hot iron, close the lid, and cook until the waffles are beautifully golden and crispy on the outside.

Transfer your hot waffles to a wire rack to keep them nice and crispy, repeat with the remaining batter, and serve with your favorite wholesome toppings!