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Whole Wheat Pumpkin Waffles
Small-batch light and fluffy pumpkin waffles made from fresh pumpkin puree.
Course
Breakfast & Brunch
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
waffles
Calories
174
kcal
Author
Kristine Underwood
Ingredients
▢
3/4
cup
white whole wheat flour
▢
1/4
cup
cornstarch
▢
1/2
tsp
baking powder
▢
1/4
tsp
baking soda
▢
1/2
tsp
sea salt
▢
3/4
tsp
cinnamon
▢
1/4
tsp
nutmeg
▢
1/4
tsp
ginger
▢
1/2
cup
pumpkin puree
▢
1/2
cup
milk
▢
1
egg
▢
1
tsp
vanilla
▢
3
TBS
melted butter
▢
1
TBS
honey
Instructions
Preheat waffle maker.
In a large bowl whisk together the flour, cornstarch, baking powder, baking soda, salt and spices until mixed well.
Add pumpkin puree, milk, egg, vanilla, and melted butter and stir.
Let batter rest for 10 minutes.
Spray waffle iron with coconut oil spray and cook waffles according to the directions until golden brown.
Serve with
fresh whipped cream
and pecans or pure maple syrup.
Notes
Organic ingredients are recommended.
Nutrition
Serving:
1
waffle
|
Calories:
174
kcal
|
Carbohydrates:
30.4
g
|
Protein:
5.8
g
|
Fat:
3.2
g
|
Saturated Fat:
1.4
g
|
Cholesterol:
46
mg
|
Sodium:
346
mg
|
Potassium:
245
mg
|
Fiber:
3.5
g
|
Sugar:
7.6
g