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
88 comments
this message (and recipe) was EXACTLY what i needed today. having the exact same Monday feelings, and taking the advice to slow down now 🙂
So great to hear! Enjoy both and take some time for you today 🙂
👏🏻👏🏻👌🏻
<3
These look delicious! Any thoughts on if the batter would work as pancakes?
I haven’t tried them as pancakes, but try out this recipe!
Do you think I could use a flax egg? I’m going to make these for my son and the little boy I nanny. He’s allergic to egg.
That should work just fine!
I love this recipe! And all the ingredients do not make me feel bad for eating them. I am making another batch for the freezer.
So glad you enjoy these! They’re the perfect, feel-good breakfast 🙂
Is there a way I can make these gluten free?
I haven’t tried using a gluten free flour in this recipe, but this waffle recipe can be made with gluten free rolled oats!
I made these with gluten free oats. Be sure to grind them into a fine powder and add a teaspoon of apple cider vinegar to the milk. Otherwise they are very mushy and do not hold up at waffles.
Waffles = YES, especially if they are pumpkin-flavored! I will see if I can try making this with a flax egg. Cheers!
Enjoy!!
I had this as a post workout dinner. Yummy!
Breakfast for dinner is the best!!
I made these earlier this week, exactly as written, and they were excellent! My very selective 11 year old enjoyed them as well, which is a huge testament because we usually have to follow a protocol for introducing new foods to her. I’m making them again now, with the only change being to sub the egg with a flax egg. Definitely will be checking out more of your recipes.
Amazing! Glad these got her approval 🙂 One of my favorite breakfasts. Enjoy!
These turned out great! SO yummy and fluffy. I immediately added this to my recipe box. Thanks for sharing!
So great to hear! One of my favorites for fall 🙂
Today I made these for my husband and I for lunch…yes, lunch. He was surprised that I made him waffles, and we both really enjoyed them. They are wonderfully spiced, and while lightly crunchy on the outside they were tender & flavorful on the inside. I’ll be making them again. I toasted pecan halves to serve on top of the waffles along with my homemade applesauce & a drizzle of real maple syrup. I was craving something pumpkin, and they fit the bill! Thanks for a tasty recipe!
I love a good breakfast-for-lunch! Toasted pecans sound amazing on here…glad you two enjoyed!
These were super yummy paired with the apple butter recipe… a fall treat for sure! Thank you!
Oh my gosh amazing combo! I’ll definitely have to try them together – thank you for the inspiration 🙂
Made these yesterday and today, both times with roasted sugar pie pumpkin and some differences in the spicing. Yesterday I used a chia egg plus some extra water, today I used regular egg. There was a minor difference in texture but both were good. I’d like to try it again using canned pumpkin to see how that’s different. Thanks for getting me going on the pumpkin waffles! I hadn’t used our waffle iron in so long but I wanted to.
Perfect! Glad those substitutes have been working out for you. Waffles are the best!
Turned out beautifully! Because I did not have coconut oil, I used 1 tbsp vegetable oil instead. I liked the soft texture of the waffles. They had just the right amount of sweetness! Will be making again (:
Perfect! I’m glad you liked these ones 🙂
My 3 kids love pumpkin waffles but wanted to make them whole wheat with no refined sugar…tried your recipe this morning and it was a HIT! Stocking the freezer with more now. LOVE THE SPICE FLAVORS, THANKS!
Amazing! So happy to hear that Mary. Perfect for quick breakfasts!
These waffles are absolutely amazing! I have been looking for a healthly recipe that doesn’t use refined sugar, and this is it!! Highly recommend! I didn’t even add maple syrup or honey after they were cooked. Perfect sweetness! I have an All-Clad Waffle iron, and my cook time was about 7 minutes. Other than that, followed the recipe exactly. Thank you for sharing!!!
I’m so glad you loved these! Perfect fall breakfast 🙂
There’s waffles did not turn out for me. They did not taste like anything. Are used a 60/40 flour blend and otherwise follow the recipe exactly. They had a funny aftertaste – I think there too much baking soda in this recipe. I will not be making this recipe again. My kids did not like these at all and I hope I haven’t ruined her appetite for my pumpkin flavoured breakfast items (Pancakes, creates, French toast).
Sorry to hear that – I haven’t had issues with this recipe turning out before. It could have been the alternate flour that you used, and be sure to use baking powder (rather than soda) in the recipe.
I added a handful of quick oats and a handful of chocolate chips to the batter and, standalone it was delicious, but I loved my add-ins as well! Thank you for this amazing flavor-filled recipe! It will become very quickly my new favorite for all seasons!
Glad those add-ins worked well! Love these all year round, too 😉
Am going to make these this week. Question though. Do you think I can use Pumpkin pie spice instead of all the individual spices listed, and if so, how much should I use? 1-2 tsps is what I’m thinking. Any thoughts would be helpful. These look so yummy!
Yes, 1-2 tsps should be great. Perfect weekend brunch!
these pumpkin waffles are fluffy and delicious
Ok, these are the best waffles ever. I did add 1 more tablespoon maple and used 2 tsp pumpkin spice instead of the individual spices. It turned out heavenly. My husband has been talking about them non-stop for the last hour. LOL. We have also decided instead of tday leftovers on bread, we’ll be placing leftovers on these waffles. A must try!!!
Perfect! LOVE the idea of thanksgiving leftover with these – yum!
As a music lover, I really appreciated the added touch of the fall playlist! These were delicious and may be the prettiest looking waffles I’ve ever made! I tried for my family of 4 (we love a weekday wake leftover!) And it was a crowd pleaser. Only modification I made was asking some flaxseed meal.
So glad you liked the playlist! Perfect weekday breakfast, too 🙂
This is a phenomenal recipe; followed as-is. The waffles are so fluffy and soft. I was nervous about the coconut oil being chunky in the batter, but I think it helped with the fluff factor. I broke the leftovers into individual pieces and froze them, and it’s been fantastic to just pull one out of the freezer and toast it up. I will keep this in the regular rotation.
The perfect brunch! Glad you loved them 🙂
What can I use instead of coconut oil in the recipe?
Thanks.
Feel free to use butter or vegan butter!
These waffles are so fluffy and easy to modify. I didn’t have any pumpkin, so instead used mashed banana. Omitted the maple syrup because of the sweetness from the bananas. For fun, I used 2/3-ish Cup Whole wheat flour and then for the last 1/3 used a mixture of quinoa and buckwheat flour. I love a recipe that can easily be modified without the worry that the final product will be a fail.
I’m glad those swaps worked out well! Such a great breakfast.
I whipped these up this morning with leftover pumpkin I had from from making your chocolate chip pumpkin bars! I omitted the maple syrup cause I usually add a generous amount to the top of my waffles 🧇 they were a bit bitter though so I think the maple is needed in the batter. They we’re still yummy after I added maple to them. My pumpkin loving husband esp loved them
Glad you both enjoyed! I do like adding some maple to the batter for just a touch of sweetness 🙂
Best waffles ever! I used macadamia milk, walnut oil and just pumpkin spice instead of the other spices. I did have a little problem of the waffle sticking and separating, but that didn’t take away from the wonderful taste.
I’m glad they were still delicious! Be sure to spray the waffle iron well 🙂
So delicious! The pumpkin made the pancakes so moist the middle almost tasted like pumpkin pie. I love that this recipe uses maple syrup instead of sugar! I used olive oil instead of coconut and just plain old whole wheat flour and they turned out great.
Absolutely! I’m glad those little swaps worked out well. Such a great breakfast!
Love your recipes! I only have regular whole wheat flour. Will they work in these waffles? Maybe should increase liquid little?
These certainly were fluffy! Tasted like pumpkin pie. Not a crumb left on anyone’s plate this morning!
I’m so glad! 🙂
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 🙂
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!
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 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.
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 🙂
Obsessed with how fluffy these are. Could not believe they were whole wheat.
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!
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!
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!
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!
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 🙂
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!
Can I use regular whole wheat flour?
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 ❤️
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 🙂