Preheat a waffle iron to high (the waffle iron needs to be well-heated to avoid sticking). Preheat oven to 200°F. Set a wire rack on a baking sheet; place in oven while it's preheating.
Meanwhile, in a medium bowl combine gluten-free all-purpose flour, whey protein powder, coconut flour, flaxseed meal, sugar, arrowroot, baking powder, the 2 teaspoons cinnamon, the baking soda, and ginger.
In a large bowl whisk together almond milk, pumpkin, egg whites, grapeseed oil and vanilla.
Add flour mixture to pumpkin mixture; stir until well mixed. Let stand 5 to 10 minutes or until batter thickens.
Lightly coat preheated waffle iron with cooking spray. Spoon a scant ¼ cup of the batter into each section of the waffle baker; spread batter to cover grids. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid; transfer waffle to wire rack in oven to keep warm. Repeat with the remaining batter. Serve warm. If desired, serve with syrup, dessert topping and/or additional cinnamon.
Tips: If using a sugar substitute, we recommend Splenda® Sugar Blend, C&H® Light Sugar Blend, or Truvia® Sugar Blend. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition Per Serving with Substitutes: Same as below, except 183 calories, 21 g carbohydrate, 6 g total sugar. Exchanges: 0 other carb. Carb Choice: 1.
For best results, use a thick, canned pumpkin such as Whole Foods® 365 Everyday Value brand. If needed, to remove excess moisture, spread the pumpkin puree out on a few layers of paper towels; top with several more paper towels and press gently.