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
Protein: 23 g
Fat: 13.5 g
Carbohydrates: 56.5 g
Sugar: 8 g
Fibre: 10 g
Easy as Pie Pumpkin Spice Waffles
- 5 second spritz Olive Oil Cooking Spray per waffle
- 2 1/4 cup gluten free oat flour *
- 1 tbsp baking powder
- 3/4 tsp fine sea salt
- 1/2 tsp Stevia
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 3 egg large
- 1 1/2 cup dairy-free beverage plain, unsweetened
- 1 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1 tbsp vanilla extract
- 1 cup yogurt plain, nonfat
- 1 scoop Vanilla Whey Protein
- 4 tbsp pumpkin seeds
- 4 tbsp sugar-free syrup
- 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.