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    Home » Vegetarian Breakfast Recipes

    Pumpkin Waffles

    Lindsay Moe

    1117 shares
    pumpkin waffles

    These pumpkin waffles are healthy, easy, and delicious topped with a sprinkling of chopped pecans and a drizzle of pure maple syrup!

    pumpkin waffles on a speckled plate and a blue plate on a wood table
    Jump to Recipe

    Let’s soothe our melancholy October moods with waffles, shall we?

    If there’s one thing people love in October, it’s easy pumpkin recipes. With the days getting so freaking short and the air turning downright freezing, we’re headed for a seasonal affective meltdown and we need something warm and cozy to dig into.

    pumpkin waffles on a speckled plate

    Pumpkin waffles are full of that pumpkin flavor everyone’s looking for right now with a hint of pumpkin spice. Which, if you’re not aware, is not actually the spice of a pumpkin, but all those warm spices like cinnamon, nutmeg, and allspice that go so well with it.

    pumpkin waffles on a speckled plate being held by someone in a gray shirt

    I love a waffle that’s crisp on the outside and fluffy on the inside. If you really want to take that up a notch, don’t be afraid to pop your waffle in the toaster after it comes out of the waffle iron. The waffle iron just can’t get it as crispy as the toaster can!

    If you don’t already own a waffle iron (<— affiliate link) now is your time! I like to make big batches of waffles then store them in the freezer for the days ahead. You can also do fun things like make sandwiches in them!

    pumpkin waffles on a speckled plate topped with chopped pecans

    I love serving pumpkin waffles to my kids for lunch, or for a lazy weekend breakfast. Add plenty of nuts to the top (or straight into the batter) for extra protein, or serve alongside scrambled eggs and breakfast potatoes.

    pumpkin waffles on a speckled plate with maple syrup being poured on them

    These pumpkin waffles can be customized! Here are a few ideas to get you started:

    • Add a handful of chopped pecans or walnuts to the batter
    • Slather finished waffles with maple butter and sprinkle with powdered sugar
    • Swap the cinnamon, nutmeg, and allspice for about 2 teaspoons of pumpkin pie spice
    • Add a handful of chocolate chips to the batter, or dip cooked and slightly cooled waffles in melted chocolate
    • Freeze the baked waffles in a zip top freezer bag, then pop in the toaster to reheat

    If you just can’t get enough pumpkin you need to try my pumpkin chocolate chip bars and pumpkin gingerbread loaf!

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    pumpkin waffles topped with pecans and maple syrup on a speckled plate on a wood background
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    pumpkin waffles

    Pumpkin Waffles

    A healthy pumpkin waffle that is fluffy on the inside and crisp on the outside.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12
    Calories: 162kcal
    Author: Lindsay Moe

    Ingredients

    • 1 ¼ cup buttermilk
    • 1 cup pumpkin puree
    • ½ cup full fat plain Greek yogurt
    • 2 eggs
    • 2 tablespoons coconut oil, melted
    • 3 tablespoons pure maple syrup
    • 1 teaspoon pure vanilla extract
    • 2 cups all purpose flour
    • ¼ cup cornmeal
    • 1 ½ teaspoons cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon nutmeg
    • ¼ teaspoon allspice
    • ¾ teaspoon salt

    Instructions

    • In a large bowl, whisk together buttermilk, pumpkin puree, yogurt, eggs, coconut oil, maple syrup, and vanilla extract. Add the flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Fold the dry ingredients in with a wooden spoon or rubber scraper until just moistened. Do not overstir.
    • Ladle the batter into a waffle iron and bake until brown and crisp on the outside. Repeat with the remaining batter.
    • Serve waffles with butter, chopped pecans, and pure maple syrup.

    Nutrition

    Calories: 162kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 233mg | Potassium: 175mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3260IU | Vitamin C: 0.8mg | Calcium: 73mg | Iron: 1.5mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Amanda says

      November 11, 2019 at 7:43 am

      Just made these this morning! I substituted melted butter for the coconut oil and for the vegetable spray, as I didn’t have either on hand. I used the pumpkin pie spice instead of the individual spices.

      Seriously some of the best waffles I have ever had…so YUMMY!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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