Freezer friendly healthy pumpkin waffles with cozy spices + a touch of maple syrup. These fluffy waffles will be your go-to fall breakfast.
How the heck are you? Was your weekend filled with relaxation and good food? Yesterday I made a big bowl of vegetarian soup filled with chickpeas and spices. It was luxuriously cozy and felt like everything I needed on a Sunday night coupled with catching up on the latest episode of This is Us & watching one of my favorite Halloween movies: Hocus Pocus.
I skipped working out yesterday because I wanted to just sit and get organized while Tony watched football. For me, Sunday life is the best life. Baking, cooking, football, cleaning, cuddling, cozy sweats, lots of coffee & of course a very good brunch.
Mondays though? Not the best day of the week. I tend to get anxiety thinking about my to-do list for the week.
The best advice I have for those anxiety inducing Mondays though? Start your morning SLOW. Make your bed (it will make you feel accomplished) then cook or bake something that will bring your happiness for breakfast. Instead of cereal or your usual bowl of oatmeal, bring something exciting to your table like a kick ass fluffy pumpkin waffle with a drizzle of maple syrup and peanut butter (if you’re feeling fancy). I mean didn’t you know that waffles = happiness?
And because I’m here to bring you a little joy, I made you a cozy and sweet fall playlist that I love to wake up in the morning and listen to whenever I get a little anxious. Listen to the playlist here.
These healthy pumpkin waffles were first made for my mom the last time she was last in town. We noshed on them at our kitchen table with a big glass of almond milk — smiles on our faces and bellies nourished. Of course no shame if you want to add a handful of chocolate chips to yours.
Hope you enjoy these waffles and the playlist. They’ll make your Monday better (or any day you have them).
If you want to freeze the waffles for later, the instructions are in the recipe notes below!
If you make this recipe, please take the time to leave a comment and rate how you liked the recipe! You can also snap a pic, upload to Instagram and tag #ambitiouskitchen!
- Serves: 4 waffles (serving size: 1/2 belgian waffle)
- Serving size: 1/2 belgian waffle (1/4th of recipe)
- Calories: 208
- Fat: 5.7g
- Saturated fat: 3.3g
- Carbohydrates: 34.1g
- Sugar: 8.3g
- Fiber: 6.4g
- Protein: 5.5g
- For the dry ingredients
- 1 cup whole wheat pastry flour (or white whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- For the wet ingredients
- ¾ cup pumpkin puree
- ¾ cup unsweetened almond milk (or any milk)
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- Preheat waffle iron.
- Add dry ingredients to a large bowl and whisk to combine. In a separate large bowl add wet ingredients and mix until smooth. Add dry ingredients to wet ingredients, mixing until just combined. Spray waffle iron with nonstick cooking spray and cook according to waffle iron directions (about 3-4 minutes). Makes 2 large belgian waffles. Top with greek yogurt, nut butter & maple syrup, if desired.