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Easy as Pie Pumpkin Spice Waffles

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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

 

Print Recipe
Easy as Pie Pumpkin Spice Waffles
Five Eggs in a row biggest to smalles
Prep Time 20 minutes
Cook Time 40 minutes
Servings
waffles
Ingredients
Waffle
Topping
Prep Time 20 minutes
Cook Time 40 minutes
Servings
waffles
Ingredients
Waffle
Topping
Five Eggs in a row biggest to smalles
Instructions
  1. Plug in your waffle iron to preheat. Once preheated, lightly coat with cooking spray.
  2. In a large mixing bowl, combine the flour, baking powder, salt, stevia, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
  3. In a medium mixing bowl, whisk the eggs. Then add the milk, pumpkin and vanilla extract. Whisk until the mixture is thoroughly blended.
  4. Pour the liquid mixture into the flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy).
  5. 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.
  6. While waiting for the waffle to cook, in a small bowl, mix yogurt and protein powder.
  7. 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.
  8. Top with 1/4 cup yogurt mixture, 1 tbsp syrup and 1 tbsp pumpkin seeds to garnish.
Recipe Notes

*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.

Virginia Clough

Virginia Clough, RD

As a dietitian, I love all things food - be it cooking (experimenting with flavours to create new recipes and altering classic recipes to improve their nutritional profile), reading nutrition related articles or enjoying nutritious and delicious foods. I hope that you enjoy your visit, and find some helpful tips worth sharing!