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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.
- 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 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 🙂
Healthy Pumpkin Waffles
Ingredients
- 1 cup milk
- 1 egg separated
- 1/2 cup plain 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 cinnamon
- 1/8 teaspoon nutmeg
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!
I’ve made these at least twice recently and they are delicious! I thought my boys wouldn’t like them because of the pumpkin but they scarfed them down without a problem. Thank you Lauren for easy & great tasting recipes! Btw we used maple syrup.
Fixed these tonight, Breakfast for DInner…. went one step further and toasted pecan pieces to sprinkle over top with the butter and real maple syrup, just delish. Served with pork sausages and homemade chunky applesauce. What can I say? THe meal was A+ !
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Awesome waffles & pinned!!
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[…] Whole Wheat Pumpkin Waffles from Lauren’s Latest […]
Made these Saturday and they were great! Didn’t tell the kids they had pumpkin in them and they devoured them. Had to use regular flour though. Tried toaster oven for leftovers yesterday morning and they weren’t very good. It’s nice there weren’t many leftovers as it is a small batch. Will make again for sure.
Hmm, that’s too bad. Mine were great in the toaster!
I just made these and they were so good! They were even good without the syrup!!
MMM I just made pumpkin pancakes love it!
wow, that picture is so enticing! my mom offered to give me her waffle iron and now i know what will be the first thing i make with it! 🙂 thanks!
That picture alone is making me drool!
I really need to get on it and buy a waffle iron!! These look fantastic Lauren!
Wow, that picture just screams Saturday brunch in fall. Love pumpkin, love waffles, this is great!
Headed over there–these look great!
Even though I have a waffle iron, it’s a big square one, and now I want a round one instead! But I suppose they taste the same no matter the shape, right? Look forward to trying these out myself.
L.A.U.R.E.N.:: I’ve been wanting to find a delicious whole wheat waffle recipe that I could make for my baby girl, who has become a waffle monster! These look UH-MAZING! 🙂