Easy Pumpkin Waffle Recipe made with golden wheat flour, canned pumpkin, maple syrup, and warm spices in 30 minutes! Literally the best waffles full of favorite fall flavors, with 5 grams of fiber per waffle!
It's officially fall - you know, the time of year for all of the best apple and pumpkin recipes! Let's just say this pumpkin waffle recipe fits right in, and what makes these waffles even better is that you can make them in the comfort of your own home. 🙌
And, because this recipe uses ingredients that can be found year-round, you can enjoy pumpkin spice waffles any time of year!
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Why You'll Love This Recipe
- Simple, Healthy Ingredients Made with whole grain flour, pumpkin, maple syrup, warm spices, and olive oil. The fiber from whole grains and pumpkin will help your kids feel full longer.
- Meal Prep I often double batch these waffles because, just like homemade French toast, they are so good and reheat well! So, whether you are making waffles for one, two, or ten on a Saturday morning, you'll want to make extra so you can have breakfast for your kids ready to reheat on busy weekday mornings!
- Kid-Approved Perfect combination of sweet and savory flavors. My teenage nephew enjoys this waffle recipe so much that he started making the batter and storing it in the fridge so he could make fresh waffles before work (it wasn't even pumpkin season!). If that isn't a compliment, I don't know what is. 🤩
Ingredient Notes
Here are a few notes on some of the key ingredients for making this pumpkin waffle recipe. For the full list of ingredients, including amounts, scroll down to the recipe card at the bottom of this post.
- Pumpkin Purée Use pure pumpkin puree, not pumpkin pie filling. Both canned and fresh pumpkin puree are rich in a variety of nutrients including beta carotene (vitamin A), potassium, and fiber.
- Golden Wheat Flour Also known as white whole wheat flour. It has the same nutritional value as whole wheat flour but because of the variety of wheat used to make it, white whole wheat flour has a milder flavor, a lighter color, and a softer texture.
- Spices Cinnamon, nutmeg, ginger, and cloves take the flavor to the next level!
- Olive Oil I use extra virgin olive oil. Avocado oil (or other neutral-flavored oil), coconut oil, or melted butter can be used instead. Adding it at the end helps keep the waffles from sticking.
- Maple syrup Use pure maple syrup. Can use brown sugar or coconut sugar instead.
Step-by-Step Instructions
Here's a brief overview of the steps for making this easy pumpkin waffles recipe. For the complete list of ingredients and full instructions, scroll down to the recipe card.
- Whisk together the pumpkin, egg, maple syrup, and milk in a large bowl. Carefully stir in dry ingredients just to combine, being sure not to overmix. There should still be some lumps in the batter when mixing is complete. Add the oil to the batter and stir just to combine.
- Pour waffle batter into waffle iron.
- Cook waffles according to the instructions specific to your waffle iron.
- When the waffles are finished cooking, carefully remove them from the waffle iron and serve.
Dietitian Tip
Making waffles or pancakes with pumpkin puree is an excellent way to fit a vegetable in with breakfast.
Favorite Toppings for Pumpkin Waffles
- Peanut butter (my favorite)
- Almond butter (my other favorite!)
- Sunflower seed butter
- Maple Syrup (a must!)
- A dollop of yogurt
- Whipped cream (my daughter's favorite)
- Sliced bananas
- Sliced pear (my favorite!)
- Toasted walnut pieces
- Pecans
- Hemp hearts
- Chocolate chips
Helpful Tips
- Avoid overmixing the batter.
- Use canned pumpkin, not pumpkin pie filling.
- Do not use regular whole wheat flour. If you don't have golden wheat flour (white whole wheat flour), use all-purpose flour. Whole wheat cake flour might work; I just haven't tried it.
- These are not fluffy pumpkin waffles. In fact, they are a little heavier than Belgian waffles, more like round frozen waffles that you find in the grocery store.
- If you don't have all of the spices, either use two teaspoons of pumpkin pie spice and an additional teaspoon of cinnamon or just one tablespoon of pumpkin pie spice instead.
- Remember to add the olive oil just before you are ready to pour the batter.
- Learn from my mistake and follow the manufacturer's instructions for your waffle iron, including how to grease (or not grease) your waffle iron. The first time I used my waffle maker, I didn't bother following the instructions because I figured it worked just like all the others. Well, I ended up ruining my first batch of waffles because of it.
Questions You May Have
Serve these waffles to your kids with a glass of milk (or water), a side of fruit and/or yogurt, uncured turkey bacon, or breakfast sausages.
Apple cider also pairs well with these waffles!
Yes, these waffles freeze very well! Allow the waffles to cool completely before placing them in a freezer-safe Ziploc style bag or airtight container. Freeze for up to 3 months.
You may want to put a piece of parchment paper between each waffle, so they pull apart easily when you are ready to reheat them.
To avoid soggy waffles, I suggest using your air fryer, toaster oven, or oven to reheat them.
Yes! I made pumpkin pancakes with this pumpkin waffle batter just last week.
When making pancakes with this recipe, mix in the olive oil with the rest of the wet ingredients instead of lightly stirring it at the end. Pour about one-quarter cup of the batter per pancake onto a hot, greased skillet over medium heat and cook for about 2 minutes on each side.
More Breakfast Recipes
- Kefir Overnight Oats
- 36 Healthy Fall Recipes
- Matcha Overnight Oats
- Triple Chocolate Peanut Butter Overnight Oats
Did you make this easy pumpkin waffle recipe and love it? Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know! A 5-star rating is the best compliment!
Don't forget to follow me @carrots.and.cookies on Instagram for more easy recipes and nutrition tips!
📖 Recipe
Easy Pumpkin Waffle Recipe
Equipment
Ingredients
- ½ cup canned pumpkin pumpkin puree
- 1 cup skim milk Or milk of choice
- 1 egg
- 2 tablespoon maple syrup pure maple syrup
- 1 ¼ cup white whole wheat flour I use King Arthur brand
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 2 teaspoon baking powder
- 2 tablespoon olive oil extra virgin
Instructions
- In a large mixing bowl, whisk together the following wet ingredients: pumpkin, milk, egg, and maple syrup.½ cup canned pumpkin, 1 cup skim milk, 1 egg, 2 tbsp maple syrup
- Add all dry ingredients to the wet ingredients: flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Carefully stir to combine, being careful not to overmix the batter.1 ¼ cup white whole wheat flour, ¼ tsp salt, 1 ½ tsp cinnamon, ¾ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves, 2 tsp baking powder
- Stir olive oil into the batter. You will see swirls of oil in the batter, this is normal.2 tbsp olive oil
- Bake in a hot waffle iron, according to manufacturer instructions.
- Enjoy!
Notes
- The batter should still have some lumps after mixing.
- Cooking time will depend on the waffle iron used as well as what heat setting the waffle iron is set to.
- Use canned pumpkin for this recipe, not pumpkin pie filling.
- Don't mix the oil in sooner than the recipe calls for.
- Be sure to follow the manufacture instructions for your waffle iron. I made the mistake of not doing that and completely ruined my first batch of waffles in my new waffle maker 😉
Kolton says
Yum to my tum!!
Kristi Ruth RD says
Totally agree!
Tammy says
Love the texture!
Tammy says
I also added 1 tsp of vanilla extract for extra flavor.
Kristi says
Great idea!
Kristi says
I'm go glad! Thank you for letting me know!
Sue says
Absolutely delicious!!