Description
Cozy and nutritious pumpkin waffles that are perfect for a fall breakfast, easy to make, and great for freezing.
Ingredients
Scale
- 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