Home / Recipes / Easy as Pie Pumpkin Spice Waffles

Easy as Pie Pumpkin Spice Waffles


While fall tends to bring a craze for pumpkin spice-flavoured foods, it is important to note that many pumpkin spice products on the market are full of added colours and flavours, and high in sugar. In creating a recipe featuring this popular spice combination, I strived to break the mold. By using pure pumpkin purée and a homemade pumpkin spice concoction, these waffle are chocked full of vitamins (specifically vitamin A, C and E), minerals (including potassium and magnesium), antioxidants and fibre, and low in sugar. By topping these delicious morsels with a sweet protein-yogurt spread and pumpkin seeds, you add quality protein, healthy fats and calcium to the mix.

Highlights of making this recipe include:

  • This recipe is a great excuse to bring your waffle iron out of storage, and put this useful piece of kitchen equipment into action.
  • These waffles store well in the refrigerator in a tightly sealed container for up to five days. They also freeze beautifully- just store in freezer-safe plastic bags, for up to three months. When you’re ready to enjoy leftovers, pop individual waffles into a toaster oven or microwave until warmed through.
  • Making your own gluten free oat flour is easy! Check out my how-to tip at the bottom of the page.

With its no-fuss prep, this recipe is perfect for those lazy Sunday morning’s- and planned leftovers can be enjoyed throughout the week! Why not try kicking up your weekend meal routine a notch by enjoying the spices of the season, sans added sugars, colours and flavours. Bon appétit!

Macros per 1 Cup Waffle Batter and Topping as Outlined in Step 8

Calories: 431
Protein: 23 g
Fat: 13.5 g
Carbohydrates: 56.5 g
Sugar: 8 g
Fibre: 10 g

Five Eggs in a row biggest to smalles

Easy as Pie Pumpkin Spice Waffles

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Servings 4 waffles





  • Plug in your waffle iron to preheat. Once preheated, lightly coat with cooking spray.
  • In a large mixing bowl, combine the flour, baking powder, salt, stevia, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
  • In a medium mixing bowl, whisk the eggs. Then add the milk, pumpkin and vanilla extract. Whisk until the mixture is thoroughly blended.
  • Pour the liquid mixture into the flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy).
  • Pour ~1 cup of batter onto the prepared waffle iron and close the lid. Amount of batter will depend on the size of your waffle maker – use enough batter to cover the center and most of the central surface area.
  • While waiting for the waffle to cook, in a small bowl, mix yogurt and protein powder.
  • Cook until the waffle is deeply golden and crisp, 8-10 minutes. If desired, keep your waffles warm by placing them in a 200 degree Fahrenheit oven until you’re ready to serve. Repeat with remaining batter.
  • Top with 1/4 cup yogurt mixture, 1 tbsp syrup and 1 tbsp pumpkin seeds to garnish.


*To make your own oat flour: Simply blend old-fashioned or quick-cooking oats (ensure they are certified gluten free, if needed) in a food processor or blender until they are ground into a fine flour; 3 cups of oats makes 2 1/4 cups of oat flour.
Tried this recipe?Let us know how it was!