Fluffy Whole Wheat Pumpkin Waffles
A thick, fluffy, 100% whole wheat waffle loaded with pumpkin puree and pumpkin spice for the perfect fall breakfast.
Ingredients
- 1 cup pumpkin puree*
- 1/4 cup milk of choice coconut, almond, cow's, etc- they all work here
- 1 egg
- 2 Tablespoons maple syrup
- 2 Tablespoons melted butter or melted coconut oil
- 1 teaspoon vanilla exract
- 1 cup white whole wheat flour**
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice***
Instructions
- 1. Plug in your waffle iron to start heating up while you make the batter. If your waffle iron lets you choose the heat, turn it to HIGH or whatever your hottest setting is.
- 2. Put all wet ingredients into a medium-sized mixing bowl, and whisk to combine. Add the dry ingredients, then stir with a wooden spoon or rubber spatula just until the flour is incorporated. Don't overmix.
- 3. Grease your waffle iron with butter or nonstick spray (if needed-some are nonstick and greasing isn't necessary) and pour half the batter in. Cook according to package instructions (usually just until a light comes on telling you it's ready) or for approximately 4-6 minutes per waffle. Repeat with the second waffle. Serve immediately.
- 4. Leftovers can be kept in the fridge for up to 5 days, or frozen for up to a month. In either case, I like to cut them in half and pop them into the toaster to warm and crisp up before eating.
Notes
* Homemade or canned pumpkin puree both work well, just make sure there's no added spices or sweetener if using canned.
**I always bake with white whole wheat flour, since it has the same nutritional profile as regular whole wheat but a much milder flavor and texture. You can buy it at all major grocery stores, usually sold as white whole wheat but sometimes sold as ivory whole wheat.
***If you don't have pumpkin pie spice, you can use 1 1/4 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg instead.
**I always bake with white whole wheat flour, since it has the same nutritional profile as regular whole wheat but a much milder flavor and texture. You can buy it at all major grocery stores, usually sold as white whole wheat but sometimes sold as ivory whole wheat.
***If you don't have pumpkin pie spice, you can use 1 1/4 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg instead.