healthy pumpkin waffles

Celebrate fall flavors with these delicious Healthy Pumpkin Waffles. Made with wholewheat flour and NO added sugar, they are perfect for breakfast or brunch!Bonus: they freeze well too!

Healthy Pumpkin Waffles

all-purpose flour

whole wheat flour

baking powder

salt

cinnamon

ginger

nutmeg

eggs

milk

pumpkin puree’ (canned -- make sure it's

canola oil

pecans (toasted and chopped)

Brush the waffle iron lightly with oil and preheat it.

Into a large mixing bowl, sift the flour, baking powder, salt, cinnamon, ginger and nutmeg.

In a separate bowl, whisk together the eggs, milk, pumpkin and oil.

Stir the pumpkin mixture into the dry ingredients and mix well.

Stir in the nuts, if using.

Spread two large scoops (or about 3/4 cup)of batter onto the waffle maker and bake until done, usually 3 to 5 minutes, depending your waffle maker.

If you prefer, you can also add chopped nuts on top of cooked waffles instead of including in the batter.

To serve, top with syrup or whip cream.

Serving Suggestion

https://embed.mediavine.com/videos/e0iot7ltwcrryykuqsny

Celebrate fall flavors with these delicious Healthy Pumpkin Waffles. Made with whole wheat flour and NO added sugar, they are perfect for breakfast or brunch! Bonus: they freeze well too!

Healthy pumpkin waffles from scratch are so easy to make in just one bowl. This recipe for homemade whole wheat pumpkin waffles is the best cozy fall breakfast.

unsalted butter

pumpkin puree

maple syrup (or honey)

vanilla extract

allspice

cloves

baking soda

white whole wheat flour

Preheat waffle iron.

Place the butter in a large bowl and heat in the microwave to melt the butter.

Add the pumpkin puree and whisk to combine.

Add the eggs, maple syrup or honey and vanilla and whisk to combine.

Whisk in the milk.

Add the cinnamon, allspice, nutmeg, cloves, baking powder, baking soda and salt. Whisk until well combined.

Whisk in the white whole wheat flour.

Cook waffles in greased, preheated waffle iron according to manufacturer's instructions. Mine take about 6 minutes per waffle.

Waffles freeze well. Transfer extra cooked waffles to a wire rack to cool. Once cool, store waffles in a zip-top bag in the freezer for up to 3 months. Defrost and then gently warm/crisp in a toaster or oven on low heat.

These light and fluffy pumpkin waffles are easy to make with simple ingredients. Enjoy them as a warm and cozy fall breakfast treat (or any time of the year).

Healthy Pumpkin Waffles Recipe

(235 grams) whole wheat flour

(25 grams) rolled oats

pumpkin pie spice

whole fat milk

(180 grams) pumpkin puree

eggs beaten,

butter, melted

maple syrup (optional)

Preheat oven to 200 degrees Fahrenheit if you want to keep waffles warm.

In a large bowl, mix all the dry ingredients until evenly distributed.

In a separate bowl, combine the wet ingredients.

Combine wet and dry ingredients together. Be careful not to over mix. Let the batter sit for 10 minutes or so.

Preheat waffle iron. Grease by brushing or spraying with oil. Pour in 1/4 cup batter (or more if using a regular sized waffle maker) and cook according to manufacturer&#39;s directions until golden brown. If using the one I recommend here, 2 minutes and 45 seconds was perfect!

If desired, place the waffles on a baking sheet and keep warm in the oven while you finish cooking the rest of the batter.

This gluten-free pumpkin waffle recipe is made with almond flour! These healthy pumpkin waffles are so good, we eat them year round!

Gluten Free Almond Flour Pumpkin Waffles 

(150 grams) blanched almond flour

(60 grams) arrowroot powder or tapioca starch

baking powder (see notes for paleo)

cinnamon*

nutmeg*

(120 grams) pumpkin puree

almond milk (or your favorite milk)

maple syrup

Tablespoons ghee, avocado oil, oil

Prep &amp; Preheat

Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil. (I don&#8217;t recommend cooking spray, which can gum up your waffle iron over time)

Whisk The Dry Ingredients

. In a large bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, nutmeg and salt until well combined.

Add The Wet Ingredients

. Next, add pumpkin, milk, syrup, eggs, ghee/oil, and vanilla to the dry ingredients. Whisk to combine well.

Cook The Waffles

Scoop or pour the batter into your waffle iron and cook according to your waffle maker instructions. (Many waffle irons use 1/3 cup or 1/2 cup batter per waffle&#8211;try not to overfill!)

Repeat

with remaining batter until all the waffles are cooked.

Store leftover waffles

in an air-tight container or bag in the fridge or freezer. Follow reheating instructions below!

I never review recipes, but OH. MY. GOODNESS. These are truly a masterpiece. One of my biggest pet peeves is when someone gives a recipe five stars and in the comments it says, "These look delicious. I can't wait to try them." Don't rate the recipe if you haven't made it. Rant over.

They don't resemble paleo baked goods at all. I can't tell the difference between these and "regular" food. Even my kids like them.

I've made them a couple of times. They did stick some with coconut oil but worked fine with butter.

I had them with leftover cranberry sauce this morning, very good. I also freeze them and make a quick almond butter sandwich with them on work mornings.

Thanks for the recipe!

I sifted my dry ingredients and used egg replacement (vegan egg brand). Hard to find vegan and gluten-free waffles that give that soft center, beautiful rise, and crisp outer. These nailed it!

Wow - these are amazing!! My non-paleo hubby begs me to make these! That’s a win in my book!

These were delicious!!! I followed the recipe to the letter and was a little concerned, as the batter turned out really thick.  But there was no need to worry, as the waffles turned out amazing. Crispy on the outside with just the right amount of pumpkin flavor. Thanks so much for the tip about putting the waffles in the oven on a rack to keep them warm. Total gamechanger! Will definitely be revisiting this recipe this fall.

Great waffles! My husband makes these for me &amp; I'm in love with them. There is nothing better for breakfast than these waffles.

I have tried a few healthy breakfast bread (pancakes, waffles, muffins, etc.) recipes and I always end up being the only one in my family who will touch them, and I’m only doing it so I’m not wasting ingredients and because they’re healthy. These, on the other hand, are absolutely delicious and my husband, 4 yr old and 2 yr old all loved them as well! Thanks!

These were perfect! One of my favorite waffle recipes ever! Made them exactly as written to use up some leftover pumpkin and so glad I did! First time checking out your site, so I’ll be trying more of your recipes!

Great waffle recipe! Picky toddler approved. I been dairy and gluten free for years and missed waffles. Most grocery store gluten free waffles have soy ingredient that I'm allergic to, this recipe is amazing! I make double batch on the weekend for busy mornings throughout the week.

We make these waffles year-round. The whole family loves them. We started making large batches and freezing our mini waffles to pop in the toaster for the on-the-go breakfast and these never disappoint! Truly one of our favorite recipes!

https://content.jwplatform.com/videos/Wbngi7BA.mp4

Almond Flour Pumpkin Waffles – Crispy & fluffy paleo pumpkin waffles made with almond flour. These healthy pumpkin waffles are so good, we eat them year round! (Gluten free, dairy free, paleo friendly & naturally sweetened)

Gluten-Free Paleo Almond Flour Pumpkin Waffles 

These 8-ingredient Pumpkin Spice Waffles are tender &amp; fluffy on the inside with the perfect crispy edges! Subtly spiced for a cozy fall breakfast.

Pumpkin Spice Waffles

(235 ml) unsweetened soy milk*

apple cider vinegar

(215 g) rolled oats,

(75 g) blanched almond flour

pumpkin pie spice*

fine sea salt

(121 g) pumpkin puree (not pie mix)

vanilla extract (optional)

toppings

Prep

Make the vegan &#8220;buttermilk&#8221; by adding the soy milk and apple cider vinegar to a small bowl; let sit for at least 5 minutes to curdle. Set a waffle iron to the side.

Dry Ingredients

Sift the oat flour, almond flour, spice, baking powder, and salt into a large bowl. Sifting the flour creates fluffier waffles, so I strongly recommend it. Whisk everything to evenly combine and form a well in the center of the bowl.

Wet Ingredients: 

add the pumpkin, maple syrup, and optional vanilla to the bowl with the buttermilk and mix until combined. Add the wet ingredients to the dry ingredients and mix until a smooth and even batter forms.

Bake: 

Warm the waffle iron to your preferred doneness setting (I like medium-dark), then add 1/2-1 cup of batter to the iron, depending on your waffle size. Use a spatula to spread the batter around, then close and cook according to your device&#8217;s instructions. Repeat with the remaining batter. (Note: My Belgian waffle iron made 3 large waffles, but a smaller iron could make up to 6)

Serve: 

Serve warm, topped as desired. Leftovers will keep in the fridge for up to 5 days &#8211; but I actually prefer to freeze my waffles and reheat from frozen, as the texture stays more crisp. Waffles will keep in the freezer for up to one month.

These are amazing! Fluffy and perfectly spiced. Going to be making all throughout Fall 🍂

О! That was awesome! I made pumpkin cookies today, it's delicious, for breakfast. Thanks

Delicious! I made these with butternut squash instead of pumpkin because I had a ton to use up - I upped the spice and syrup just a little bit to compensate and they were a hit!

Made these over the weekend, they were excellent. Perfect texture and great flavor. Love that there's no oil and they're vegan + GF - almost impossible to find a good waffle or pancake recipe with those qualifications! My smaller (non-Belgian) waffle maker made 5 waffles and I've got 2 in the freezer for next week now!

I searched high and low for a savoury vegan pumpkin waffle recipie, but no luck.
So I used your recipie as a guide, just leaving out the maple sirup and swiched up the spices ( smoked paprika, cumin and thyme). They turned out really great and my 3 year old loved them. Surely will come back to bake the sweet version as well.

I like how these waffles aren’t gummy like other oat flour waffle recipes I’ve tried :) 
I make these often during the fall for school meal prep, but during the summer I use ube (purple yam) instead of pumpkin and add ube extract and vegan white chocolate chips

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