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!
¾cuppumpkin puree’canned -- make sure it's NOT the pumpkin pie mix with spices already added
½cupcanola oil
½cuppecanstoasted and chopped
Instructions
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 ¾ cup)of batter onto the waffle maker and bake until done, usually 3 to 5 minutes, depending your waffle maker.
Serving Suggestion
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.
Video
Notes
Recipe Preparation Tips
Can this recipe be made ahead?
Yes! You have a couple of options to make these pumpkin waffles ahead.One idea is to make a homemade waffle mix “kit”. To do this, just combine the dry ingredients and store in a labeled air tight container or ziptop bag until you are ready to make the recipe.You could also mix up the wet ingredients the night before and store in the refrigerator.Then, when you are ready to make them in the morning, you just combine the dry and wet ingredients in a bowl.Also, if you are making waffles for a crowd, you can hold on a baking tray in an oven set on the lowest temperature (mine is 170°F) for up to 30 minutes as you make more waffles and are ready to serve them all at once.
Can these pumpkin spice waffles be frozen?
Yes! It’s so easy to make a large batch of waffles so you can freeze extras to have available on busy mornings.