Celebrate fall flavors with these delicious Homemade Pumpkin Spice Waffles. Made with whole wheat flour and NO added sugar, these are a great way to start your day! Bonus: they freeze well too!
If you’ve been around here awhile, you’ve probably figured out by now that I love all things pumpkin. Yes, I’m on Team Pumpkin Spice! I was originally inspired to try this recipe for Pumpkin Spice Waffles after checking out <em><a href=”http://www.amazon.com/dp/1580174531/ref=as_li_qf_sp_asin_til?tag=meaplamag-20&camp=0&creative=0&linkCode=as1&creativeASIN=1580174531&adid=0ZJKMS6H1VMJT7ZRXRQE” target=”_blank” rel=”nofollow noopener noreferrer”>The Classic Zucchini Cookbook</a></em> from my local library.
I changed it up a bit substituting some of the all-purpose flour with whole-wheat flour to make it a bit healthier.
I also love that this recipe has no added sugar! A lot of the store-bought waffle mixes have added sugar that we try to avoid when we can.
The cinnamon, nutmeg and ginger add just the right boost of flavor making this a seasonal favorite.
HOW TO MAKE PUMPKIN SPICE WAFFLES
These waffles are so easy to make! The original recipe here makes eight waffles but it’s easy to make a double batch.
This is my favorite classic waffle maker! It’s nice because it will beep at you when the waffle iron is hot enough to start making your waffles but also beeps when the waffle is done and ready to eat so there’s no need to open and close it a lot.
Homemade Pumpkin Spice Waffles
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs
- 1 ¾ cup milk
- ¾ cup pumpkin puree’ canned or homemade, not the canned pumpkin pie mix though
- ½ cup cooking oil we use canola or vegetable oil but you can use what you prefer
- ½ cup pecans toasted. Or use nuts that you like best
- 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 a ladleful or so of batter onto the waffle iron and bake until done, usually 3 to 5 minutes, depending on the iron.
- 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.