Healthy Pumpkin Spice Waffles are my go to move when I want a cozy fall breakfast but I also want to feel good after eating it. You know those mornings when you wake up hungry, but you do not want a sugar crash by 10 a.m.? Yep, this recipe is for that. I usually make a batch on the weekend, then freeze the extras so weekday breakfasts are basically handled. And if you are also the kind of person who leans on smoothies when life gets busy, you might like this practical guide I keep bookmarked: replace meals with smoothies safely tips for success. Now let us get into the waffles, because your kitchen is about to smell amazing.
How to Make Healthy Pumpkin Waffles
I have made a lot of waffles over the years, and these are the ones I come back to when I want something that tastes like a treat but still feels balanced. The pumpkin keeps them moist, the spices make them taste like a bakery moment, and the batter comes together in one bowl if you do it in the right order. Also, they are sturdy enough for freezing, which is always a win in my house.
What you will need
Here is the simple shopping list. Nothing fancy, and you probably have most of it already.
- Pumpkin puree (plain canned pumpkin, not pie filling)
- Eggs (or your favorite egg alternative)
- Milk of choice (dairy or unsweetened plant milk)
- Melted butter or coconut oil
- Maple syrup or honey (just a little)
- Vanilla extract
- Whole wheat flour (or oat flour)
- Baking powder
- Pumpkin pie spice plus a little cinnamon
- Pinch of salt
Quick pumpkin tip: if you open a can and only use part of it, scoop the rest into an airtight container and refrigerate it right away. I have forgotten this before and it is such a bummer to waste good pumpkin.
Step by step directions
This is the method that gives me the best texture.
- Preheat your waffle iron. I like a medium high setting so the outside gets crisp.
- In a big bowl, whisk the wet ingredients first: pumpkin puree, eggs, milk, melted butter, maple syrup, and vanilla.
- Sprinkle the dry ingredients on top: flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- Stir until just combined. Do not overmix. A few small lumps are totally fine.
- Lightly grease the waffle iron, then pour in batter. Cook until the steam slows down and they look deep golden.
- Place finished waffles on a wire rack so they stay crisp.
If you are serving people who want toppings, set out options like Greek yogurt, chopped pecans, warm berries, or a little extra maple syrup. I love adding a spoon of yogurt because it turns breakfast into something that keeps me full longer.
By the way, if you are in a fall breakfast mood and also like sipping something seasonal, this pumpkin spice smoothie pairs so well with these waffles. It is basically a cozy café situation at home.
“I made these for my kids and expected leftovers, but they were gone in ten minutes. Even my picky eater asked for seconds, and that literally never happens with anything labeled healthy.”
Swaps and Substitutions for Healthy Pumpkin Waffles Ingredients
I am big on flexible recipes because real life is messy. Sometimes you are out of eggs, sometimes you bought the wrong milk, sometimes you just want to adjust for dietary needs. The good news is these waffles can handle it.
Flour options: Whole wheat flour is my usual choice because it adds a little nuttiness and more fiber. Oat flour also works and makes the waffles extra tender. If you use a gluten free blend, look for one that says it is a 1 to 1 substitute, and expect the batter to be slightly different in thickness.
Egg swaps: If you need an egg free version, try a flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg, then let it sit for 5 minutes. The waffles may be a bit softer, but still delicious.
Milk swaps: Any milk works. Unsweetened almond milk and oat milk are my regular picks. If you use sweetened milk, just reduce the maple syrup a little so the batter does not get overly sweet.
Fat swaps: Melted butter tastes rich and classic. Coconut oil works too and adds a faint coconut vibe. If you want to reduce saturated fat, a mild olive oil can work, just keep it light so it does not overpower the pumpkin spice.
Sweetener swaps: Maple syrup is perfect here, but honey works, and so does a couple tablespoons of coconut sugar. If you like things less sweet, you can cut the sweetener in half. The spices still do a lot of heavy lifting.
One more little idea: if you are trying to keep breakfast costs down, this is the same mindset I use with smoothies. I shared my approach in this budget friendly green smoothie recipe. Different recipe, same goal: simple ingredients that still feel satisfying.
And yes, I am saying it again because it matters: Healthy Pumpkin Spice Waffles are meant to be easy and forgiving. If your batter looks a touch thick, add a splash of milk. If it looks thin, add a spoonful of flour. Your waffle iron will still make it work.
How to Freeze and Store Healthy Pumpkin Waffles
This is where this recipe really earns its spot in my regular rotation. I love cooking once and eating twice, especially on busy weeks when breakfast can turn into a granola bar in the car. Freezing waffles is basically meal prep that does not feel like meal prep.
To store in the fridge: Let the waffles cool completely, then keep them in an airtight container for up to 4 days. I like to put a paper towel in the container to absorb extra moisture.
To freeze: Lay cooled waffles in a single layer on a baking sheet and freeze for about 45 minutes, then transfer them to a freezer bag. This keeps them from sticking together so you can grab just one or two at a time.
To reheat: The toaster is the best option for crispy edges. If you are reheating a stack for family breakfast, a 350 degree oven for about 8 to 10 minutes works great. Microwave works in a pinch, but they will be softer.
Little real life tip: write the date on the freezer bag. I have definitely played the guessing game before, and it is not as fun as it sounds.
If you like building a healthy breakfast routine, a smoothie can also be a quick add on. I keep this page saved for when I want new ideas: healthy drinks. Sometimes I do waffles plus a simple drink, and I feel like I have my life together.
When I am batch cooking, I usually double the recipe so I can freeze plenty. Healthy Pumpkin Spice Waffles hold up really well after freezing, so do not be shy about making extras.
More Pumpkin Treats to Enjoy
Once I open a can of pumpkin, I want to use it in everything for the next few days. I am not even sorry about it. Pumpkin is easy, affordable, and it brings that cozy flavor without needing a ton of sugar.
Here are a few simple pumpkin themed ideas that fit the same wholesome vibe as these waffles:
Pumpkin yogurt bowl: Stir pumpkin puree and cinnamon into Greek yogurt, then top with granola and sliced banana.
Pumpkin oatmeal: Add a few spoonfuls of pumpkin to your oats while they cook, plus pumpkin pie spice and a drizzle of maple syrup.
Pumpkin smoothie: Pumpkin, frozen banana, milk, cinnamon, and a spoon of nut butter. It tastes like dessert but totally works for breakfast.
Pumpkin snack plate: Apple slices with peanut butter and a sprinkle of cinnamon, plus a few crackers and cheese on the side. This one saves me on long afternoons.
If you end up with extra pumpkin and you are on a smoothie kick, you might also like my other cozy blends like this healthy almond joy smoothie. It is not pumpkin, but it has that treat feeling while still being pretty balanced.
And if you are making these waffles for a group, a fun idea is to do a little waffle bar. Set out toppings and let everyone build their own. It takes almost no extra work, but it looks like you planned something special.
I will say it one more time for the people in the back: Healthy Pumpkin Spice Waffles are the kind of breakfast that makes mornings feel less rushed. Even if you are eating them standing at the counter, they still feel like a moment.
You May Also Like:
If you loved this cozy breakfast energy, here are a few other ideas to keep in your back pocket:
Simple add on drink: Make waffles and pair them with something refreshing or creamy so breakfast feels complete.
Prep ahead breakfasts: Anything you can freeze or stash in the fridge is a lifesaver on weekdays.
Warm spice flavors: Cinnamon, vanilla, and pumpkin pie spice make “healthy” taste like a treat.
Common Questions
1) Can I make the batter the night before?
Yes, you can mix it and store it covered in the fridge overnight. Give it a gentle stir in the morning. If it thickens, add a splash of milk.
2) Why are my waffles not crispy?
Two usual reasons: the waffle iron is not hot enough or you are stacking the waffles on a plate. Let them sit on a wire rack so steam can escape.
3) Can I use pumpkin pie filling instead of pumpkin puree?
I would not. Pumpkin pie filling has added sugar and spices already, and it can throw off the recipe. Stick with plain pumpkin puree for the best results.
4) How do I know when the waffles are done?
Most waffle irons are pretty good at signaling, but I look for deep golden color and less steam coming out. If you open it too early, they can tear.
5) Are these good for kids?
Absolutely. If your kids are sensitive to strong spice, use a little less pumpkin pie spice and add more cinnamon. Toppings like yogurt and berries usually win them over.
A cozy breakfast you will actually make again
That is my full routine for Healthy Pumpkin Spice Waffles, from mixing the batter to freezing leftovers for future you. Keep it simple, do not overmix, and let the waffle iron do its thing. If you want another trusted version to compare or just to see a different spin, check out Fluffy Whole Wheat Healthy Pumpkin Waffles | Ambitious Kitchen too. Now go make a batch, open a window for that pumpkin spice smell, and enjoy a breakfast that feels like a treat but still supports your day.
Healthy Pumpkin Spice Waffles
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cozy and nutritious pumpkin waffles that are perfect for a fall breakfast, easy to make, and great for freezing.
Ingredients
- 1 cup pumpkin puree
- 2 eggs (or egg alternative)
- 1 cup milk of choice (dairy or plant-based)
- 1/4 cup melted butter or coconut oil
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour (or oat flour)
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your waffle iron to medium-high setting.
- In a large bowl, whisk together the pumpkin puree, eggs, milk, melted butter, maple syrup, and vanilla.
- Sprinkle the dry ingredients (flour, baking powder, pumpkin pie spice, cinnamon, and salt) on top of the wet ingredients.
- Gently stir until just combined, being careful not to overmix.
- Lightly grease the waffle iron and pour in the batter.
- Cook until steam decreases and waffles are deep golden.
- Transfer finished waffles to a wire rack to keep them crisp.
Notes
Let waffles cool completely before storing; refrigerate in an airtight container for up to 4 days or freeze for longer storage. Reheat in a toaster for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg