Healthy Pumpkin Waffles
These 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.
Homemade waffles are one of our favorite breakfasts to make on the weekend. When we want a classic waffle we make best waffle recipe. When we’re craving pumpkin pie spice we make these pumpkin waffles!
These pumpkin waffles are hearty and won’t leave you hungry again right away. The outsides crisp up in your waffle maker and the insides stay soft. Serve these whole wheat pumpkin waffles with some pure maple syrup for a delicious fall breakfast.
It’s so easy to make my best pumpkin waffles from scratch, you won’t need to buy a mix again! Try our favorite pumpkin pancakes too!
Why you’ll love these pumpkin waffles
- They are generously spiced with cinnamon, allspice, nutmeg and cloves so you get the best pumpkin spice flavor.
- They are whole wheat and refined sugar free – you won’t believe how tasty these pumpkin waffles can be!
- Extra waffles freeze and reheat well for breakfasts on busy mornings.
How to make this easy pumpkin waffle recipe (in one bowl!)
It really couldn’t be easier to make these pumpkin waffles. The best part is that you will only have one bowl to wash at the end!
- Working in a large bowl, melt 2 tablespoons of butter (I do this in the microwave).
- Add pumpkin puree, eggs, and the remaining wet ingredients and whisk to combine.
- Add the spices, baking powder, baking soda and salt. Whisk until well combined.
- Mix in the flour.
- Cook your waffles in a lightly greased, preheated waffle iron.
How to freeze and reheat pumpkin waffles
This recipe makes a large batch of waffles. If you are left with extra waffles you can freeze them. Healthy waffles (and healthy pancakes) are one of my favorite make ahead breakfasts. We make a big batch on the weekend and freeze the extras for weekday breakfasts, lunches or quick dinners.
- Let cooked waffles cool completely on a wire rack.
- Put waffles in a zip-top plastic bag labeled with the day you made them.
- Freeze for up to 3 months.
- Defrost waffles at room temperature or in the microwave on low power.
- To warm and re-crisp waffles, either (1) place them in your toaster on the low setting, or (2) place waffles on a cooling rack atop a baking sheet in a 250 degree (Fahrenheit) oven for about 5 minutes, until warm and crispy to the touch.
Tips and ingredients for pumpkin waffles
- White whole wheat flour: I like to use white whole wheat flour in this recipe because it has all of the nutrition benefits of whole wheat flour with a milder flavor than regular whole wheat flour. You can substitute all purpose flour if that’s all that you have on hand.
- Butter: You may substitute coconut oil or canola oil.
- Cinnamon and other spices: You can substitute store-bought or homemade pumpkin pie spice for the spices in this recipe. Use 1 tablespoon pumpkin pie spice plus 1/2 teaspoon cinnamon in place of the cinnamon, allspice, nutmeg and cloves.
- Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. Either store-bought or homemade pumpkin puree works well.
This pumpkin waffles recipe uses 1 cup, or about half a can, of pumpkin puree. Store leftover pumpkin puree in a glass or plastic container, covered, in the refrigerator. Do not store leftover pumpkin puree in the can.
Leftover pumpkin puree will last for 5-7 days in the refrigerator. You can also freeze pumpkin puree. I recommend freezing it in 1/2 or 1 cup portions.
What to make with leftover pumpkin puree:
- Pumpkin Smoothie
- Pumpkin Chocolate Chip Muffins
- Easy Pumpkin Bread
- Pumpkin Granola
- Pumpkin Pecan Baked Oatmeal
Healthy Pumpkin Waffles
- 2 tablespoons unsalted butter
- 1 cup pure pumpkin puree (canned or homemade (not pumpkin pie filling))
- 3 large eggs
- 2 tablespoons pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- 2 3/4 cups milk
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups 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.
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