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 waffles with a drizzle of maple syrup and peanut butter (if you’re feeling fancy). I mean didn’t you know that waffles = happiness? And this is the BEST pumpkin waffle recipe you’ll ever make.
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Ingredients in healthy pumpkin waffles
These pumpkin waffles have the perfect texture: crispy on the outside, and fluffy in the middle. They’re made with whole grains and naturally sweetened with a touch of pure maple syrup. Don’t forget those cozy pumpkin spices! Here’s what you’ll need to make them:
- Whole wheat pastry flour: I like to use whole wheat pastry flour in this recipe for a boost of whole grains and to make these pumpkin waffles nice and fluffy. You can also use white whole wheat flour or a mix of all purpose flour and whole wheat flour.
- Baking powder & salt: remember to use baking powder, not baking soda. Baking powder is what allows the waffles to puff up when they cook.
- Pumpkin spice: all of the best pumpkin pie spice flavors — cinnamon, nutmeg, ground ginger & ground cloves.
- Pumpkin puree: we’re using pure pumpkin puree for that true pumpkin flavor. Feel free to use canned pumpkin puree or make your own with this tutorial.
- Almond milk: you’ll need a bit of unsweetened almond milk for additional moisture. Feel free to use any milk you’d like.
- Egg: you’ll just need 1 egg in this recipe for the proper consistency. I haven’t tried making these vegan with a flax egg but let me know if you do!
- Vanilla extract: a little vanilla extract adds the perfect flavor boost.
- Maple syrup: we’re naturally sweetening these pumpkin waffles with pure maple syrup. Don’t forget that drizzle on top!
- Coconut oil: you’ll also need a little melted coconut oil for additional moisture.
How to make the best pumpkin waffles
- Whisk the dry ingredients. Add the dry ingredients to a large bowl and whisk them up.
- Make the batter. In a separate large bowl add wet ingredients and mix until the batter is smooth. Add dry ingredients to wet ingredients, stirring until the mixture is well combined.
- Cook the waffles. Spray the waffle iron with nonstick cooking spray, pour the waffle batter in, and cook according to the waffle maker directions (about 3-4 minutes).
- Top & devour. Add all of your favorite toppings! I love things like greek yogurt, pecans, nut butter & maple syrup. A little homemade whipped cream maybe?!
Can I make them gluten-free?
I haven’t tested out a gluten-free flour replacement for the whole wheat pastry flour in these waffles, so I can’t be sure.
Can you make them into pancakes?
I haven’t tried making these pumpkin waffles into pancakes, so instead be sure to try out my recipe for amazing Pumpkin Oatmeal Pancakes!
How to store and freeze pumpkin waffles
- To store: store any leftovers in reusable silicone bags. I like to reheat the waffles in the toaster so they get nice and crispy!
- To reheat: place your healthy pumpkin waffles on wire racks until they are completely cool, then line a baking sheet with parchment paper, add waffles and place in freezer. This helps them stay straight and perfect for toasting. Freeze for 2 hours, then transfer waffles to ziploc bag, sealing tight. You can reheat them from frozen in your toaster as well.
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.
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.
More pumpkin recipes to try
- Baked Pumpkin Chocolate Chip Oatmeal Cups
- Healthy Pumpkin Chocolate Chip Muffins
- Healthy Pumpkin Bread with Maple Glaze
- Healthy Marbled Chocolate Pumpkin Muffins
- Best Ever Healthy Pumpkin Pie
If you make these healthy pumpkin waffles, 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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Whole Wheat Pumpkin Waffles
Ingredients
- 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
Instructions
- 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.
Recipe Notes
Nutrition
Can I use pumpkin pie spice instead of the individual cinnamon, cloves and nutmeg? If so, how much should I use?
Yes! About 2 teaspoons.
I don’t usually leave reviews, but these were exceptionally great waffles! Thank you for a fabulous recipe
So glad you loved them!! Thank you for the review!
Very filling and tasty. Left out the maple syrup (used it as a topping instead) and found they were still gret.
Perfect! Glad you enjoyed 🙂
Delicious. I made these and they are light and fluffy. The flour, I used 3/4 cup oat flour and 1/2 cup whole wheat flour. I removed 1 teaspoon whole wheat flour and added 1 teaspoon cornstarch. I used extra virgin olive oil instead of coconut oil.
To reheat the waffles, I put it in my air fryer at 300 degrees F for a couple of minutes. My waffle has a little crunch on the outside and fluffy on the inside.
I put fresh strawberries, blueberries, walnuts, and a little drizzle of maple syrup on top. YUMMY!!!!!!!!
Amazing! SO glad you gave these a try and they turned out amazing for you, Carrie ❤️
Can I use regular whole wheat flour?
Hands down the best pumpkin waffles I’ve ever had or made. My 17 month old devoured them! I ate mine with pecans and apples on top, as well maple syrup. Really easy to make and ridiculously moist. Was sad that we didn’t have any leftovers to freeze!
Woohooo! So glad to hear that, Kate!
My waffle maker did a huge fail and these stuck to it terribly even though I had sprayed it well. Anyway, for the rest of my batter, I made it into pancakes… And they were fantastic! Didn’t change the recipe at all. 🙂
Oh no!! Glad they came out well as pancakes 🙂
I’m not sure that I understand the nutritional info. So, is 1 waffle 208 cal’s? Or is that for half of a whole waffle? I’m very confused.
Hi, Katie! So sorry for the confusion, and thanks for catching that. It should say “servings: 2 waffles” and the serving size is half a waffle. We’ll update that!
I made these waffles this past weekend for my moms birthday and they were a huge hit! Everyone couldn’t believe they were healthy. The perfect treat for fall!
Woohooo! Yes, the perfect fall breakfast 🙂 Glad that everyone loved them!
We finally got a waffle maker for our wedding so I had to make these to kick off fall! The soft texture on the inside made it taste even more like pumpkin pie but they got so nice and crispy on the outside too. The sweet potato protein pancakes are up next on our list!
Saw your photo on FB! They looked nice and fluffy 🙂 Can’t wait for you to try those sweet potato pancakes next!
These were so delicious… by far the best whole wheat pumpkin waffle recipe that I have tried.
Awesome!! I’m so glad you loved them!
Obsessed with how fluffy these are. Could not believe they were whole wheat.
We make this recipe at least once a week! Subbed out eggs for flaxseed eggs when I was omitting them from my diet and they still came out perfect.
I’m glad that worked out well! Perfect breakfast 🙂
I tripled the recipe as the print menu ask for how many servings… did not work out well at all. Trying to make pancakes instead. Disappointed but the flavor is great.
Sorry to hear that! I’d suggest making them as-is to start.
Made these today and they were a hit! I used cinnamon and pumpkin spice instead of the other individual spices and used rice and almond milk.
Delicious!
Perfect! Glad you enjoyed!
I was looking for a pumpkin waffle recipe that didn’t require too many ingredients and this was it. I had all the spices on hand so this was perfect ! The waffles were flavorful and not too sweet at all!!
Perfect! So glad you enjoyed!
These were delicious my kids said they tasted like pumpkin pie . I did sub egg for flax egg these were so good. We will be making these again for sure so yum and easy .
Perfect! So happy to hear that 🙂