Healthy Pumpkin Waffles

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These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

I’ve created lots of wonderful and addictive treats through the years, but today I wanted to lighten things up and make for you some really delicious and Healthy Pumpkin Waffles! Waffles for my family are a treat because they take a lot more effort for me to make in the morning than say cold cereal. But, when I do make them, everyone cleans their plates!

Ingredients for Healthy Pumpkin Waffles

Besides picking up some pumpkin and maybe whole wheat flour at the store, you should have everything else for these Healthy Pumpkin Waffles 🙂

• Whole What Flour and All-Purpose Flour – I used two types of flour here, but feel free to either use all of one or the other.
• Baking Powder – this gives these healthy waffles their fluff.
• Salt, Cinnamon, and Nutmeg – salt and spices to enhance the pumpkin flavor.
• Brown Sugar – just a little bit to sweeten.
• Milk and Canola Oil – these two are the main culprits in keeping these waffles moist soft and fluffy!
• Egg Yolk and Egg White – egg yolk for structure and whipped egg whites for a little more lift.
• Pumpkin Puree – such as Libby’s. You can also swap this out for pureed sweet potatoes. YUM!
• Vanilla Extract – a simple flavor that adds depth.

If you are looking for a more indulgent version of this recipe, I’ve got you covered: Pumpkin Waffles!

How to Make Healthy Pumpkin Waffles

Super easy recipe here, mix the wet ingredients (minus the egg white), mix the dry ingredients, then fold in a beaten egg white, and finally cook away in a waffle iron! For full details on how to make Healthy Pumpkin Waffles see the recipe card down below.

1. Preheat waffle iron.
2. In a large bowl, mix together milk, egg yolk, pumpkin, vanilla, oil, and brown sugar. In a separate bowl beat egg white until firm peaks form, set aside. Slowly combine dry ingredients to wet ingredients. Lastly, fold in the egg whites to the batter.
3. Once the waffle iron is hot, spray with nonstick cooking spray or brush with melted butter.
4. Pour 1/2 cup to 3/4 cup of batter onto the waffle iron, depending on how large your waffle iron is. Close the top and cook about 2 minutes, or until desired doneness.
5. Serve hot with your choice of toppings.

Toppings

Speaking of toppings, do I have some suggestions for you! I usually like to top these Healthy Pumpkin Waffles with some butter and real maple syrup, but here are a couple of other ideas:

• Nuts (pecans, almonds, walnuts)
• Whipped Cream
• Peanut Butter
• Cinnamon Roll Syrup

Freezing Instructions

Freezing Healthy Pumpkin Waffles is just as easy as making them too! Simply cool completely then pop those suckers in a freezer-safe Ziploc bag. Freeze for up to 3 months.

To reheat, toast in a toaster or in a toaster oven then enjoy!

More Waffle Recipes to Try!

• Whole Wheat Banana Bread Waffles
• Fruit & Waffle Breakfast Pizzas
• Easiest Belgian Waffle Recipe
• Lemon Sour Cream Waffles

If you tried and loved these Healthy Pumpkin Waffles be sure to try out these other waffle recipes and let me know how you liked them!

The printable recipe card is down below 🙂

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5 from 4 votes

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

servings 6 large waffles

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 cup milk
• ▢ 1 egg separated
• ▢ 1/2 cup pureed pumpkin
• ▢ 1/2 teaspoon vanilla extract
• ▢ 3 tablespoons canola oil
• ▢ 2 tablespoons brown sugar
• ▢ 3/4 cup whole wheat flour
• ▢ 1/2 cup all-purpose flour
• ▢ 2 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/8 teaspoon ground nutmeg

US Customary - Metric

Instructions

• Preheat waffle iron.
• In a large bowl, mix together milk, egg yolk, pumpkin, vanilla, oil, and brown sugar. In a separate bowl beat egg white until firm peaks form, set aside. Slowly combine dry ingredients to wet ingredients. Lastly, fold in the egg whites to the batter.
• Once the waffle iron is hot, spray with nonstick cooking spray or brush with melted butter.
• Pour 1/2 cup to 3/4 cup of batter onto the waffle iron, depending on how large your waffle iron is. Close the top and cook about 2 minutes, or until desired doneness.
• Serve hot with butter and maple syrup!

Nutrition

Calories: 211kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 129mg | Potassium: 306mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3283IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg

Course: Breakfast

Cuisine: American

Keyword: healthy pumpkin waffles