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Healthy Pumpkin Waffles

Healthy Pumpkin Waffles (Whole Wheat)

These Healthy Pumpkin Waffles are made with whole wheat flour, coconut oil, almond milk, and coconut sugar for sweetness. They are perfectly spiced with cinnamon, nutmeg, ginger, and molasses is added for richness. These waffles are so fluffy, soft, and delicious you’ll want to eat them all year round! But the best time to make a batch is during the holiday season and on Christmas morning.

Pumpkin Waffles Inspiration

I am a huge fan of waffles for breakfast, brunch, or any time of the day. They are easily one of my favorite fancier breakfasts to make, especially on holidays. I like to experiment with other flavors, like apple cinnamon, gingerbread, chocolate, or just a classic whole wheat waffle.

That’s why I wanted to share my pumpkin waffle recipe after experimenting and creating a healthy version that I really enjoy! The pumpkin adds a nice texture to the waffles, and the spices have those classic flavors of the festive seasons. Also, I like adding pumpkin to my baked goods because of the health benefits it has too!

Healthy Pumpkin Waffle Ingredients

Ingredient Substitutions

These waffles are slightly customizable for anyone that needs to change them up. For example, these waffles are dairy-free, and I prefer to use almond milk in this recipe. But you could easily swap it for oat milk or coconut milk to have a nut allergen-free version.

I did use a bit of white flour in these waffles to keep them slightly fluffier, but you can use all whole wheat flour if you prefer. Melted butter or canola oil can be substituted for the coconut oil if you have those available instead.

Lastly, coconut sugar can be swapped with turbinado sugar or brown sugar because they are most similar in taste and texture.

Waffle Making Equipment

  • Belgium waffle maker
  • 2 Large mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula

Another thing I love about waffles is that they don’t require many tools or clean up afterward. I always make sure to spray my waffle maker liberally with coconut oil baking spray, so they don’t get stuck to the iron.

If you don’t have a waffle maker, I recommend a Bella Belgium Waffle Maker because it’s the brand that I have, and I love the size and quality of it. It’s also pretty inexpensive on Amazon as well.

Recipe Notes

  • Make sure not to over mix the waffle batter when you combine the wet and dry ingredients. The batter will be a bit thicker because of the whole wheat flour and that is perfectly normal.
  • Heat your waffles iron to a high temp because it will help get your waffles crispy.
  • To get your waffles even crispier, place them on a sheet pan in the oven with the broiler on for about 30 seconds to a minute.
  • Make sure to buy canned pumpkin puree, not canned pumpkin pie filling.
  • Use plain molasses, not blackstrap.
  • Keep the leftovers in the fridge for 2-3 days.
Healthy Pumpkin Waffles
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I hope you love my Healthy Pumpkin Waffles! Check out my Apple Cinnamon Waffles for another delicious breakfast option!

Healthy Pumpkin Waffles

Healthy Pumpkin Waffles

Alyssa
These Healthy Pumpkin Waffles are perfectly fluffy and wonderful for holiday breakfasts! They are made with whole wheat flour, almond milk. coconut sugar, and coconut oil, to make them a healthier choice. They are slightly sweet and full of flavor with a combo of cinnamon, nutmeg, and ginger.
4.91 from 10 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Brunch
Cuisine American
Servings 5
Calories 263 kcal

Equipment

  • Belgium waffle maker
  • 2 Large mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula

Ingredients
  

  • 1 ½ Cups Whole wheat flour
  • ½ Cups Unbleached all-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 teaspoons Ground cinnamon
  • 1 tsp Ground nutmeg
  • 1 tsp Ground ginger
  • ½ tsp Fine sea salt
  • 1 Cup Canned pumpkin puree
  • 1 ½ tsp Pure vanilla extract
  • 1 Large Egg
  • 2 tbsp Molasses
  • 2 tbsp Coconut oil melted and cooled slightly
  • 2 tbsp Coconut sugar
  • 1 ½ Cups Unsweetened almond milk

Instructions
 

  • Heat your waffle maker according to the instructions.
  • In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  • In a medium bowl whisk together the pumpkin, eggs, butter, coconut sugar, molasses, and milk, until well combined.
  • Pour in the wet ingredients into the dry ingredients and mix together until combined.
  • The mixture will be thick, but you should still be able to pour it.
  • Pour the batter into the waffle iron, and cook according to waffle maker's directions.
  • Remove from the waffle iron and serve with pure maple syrup or whatever toppings you wish.

Notes

  • Make sure not to over mix the waffle batter when you combine the wet and dry ingredients. The batter will be a bit thicker because of the whole wheat flour and that is perfectly normal.
  • Heat your waffles iron to a high temp because it will help get your waffles crispy. To get your waffles even crispier, place them on a sheet pan in the oven with the broiler on for about 30 seconds to a minute
  • . Make sure to buy canned pumpkin puree, not canned pumpkin pie filling.
  • Use plain molasses, not blackstrap.
  • Keep the leftovers in the fridge for 2-3 days.
*Estimated nutrition facts – can vary by brands.*
Keyword Belgium Waffles, Healthy Pumpkin Waffles, Pumpkin Waffles, Whole Wheat Waffles

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