These fluffy warmly-spiced healthy flourless pumpkin waffles are made with whole grain oats and include 15 grams of protein for a slow burning balanced breakfast.
The ultimate pumpkin breakfast is coming right up! Light and fluffy with an explosion of warm spices, these amazing pumpkin waffles are made with all wholesome ingredients for a mindful way of getting your waffle fix.
I based these pumpkin waffles off of my Sweet Potato Protein Waffles Sweet Potato Protein Waffles with some small tweaks.
Because not everyone is as concerned with their protein intake as I am, I have included options for both a regular waffle and a protein waffle so that you can choose based on your dietary needs.
Ideal for those who enjoy starting the day with a sweet breakfast but prefer keeping it wholesome, these oatmeal protein pumpkin pancakes are designed just for you!
Let’s dive into the simple ingredients for pumpkin waffles!
Ingredients for Healthy Pumpkin Waffles:
Quick Oats or Rolled Oats: Taking the place of regular all-purpose flour, we use quick oats or rolled oats. Oats are a slow burning carbohydrate, which leaves you feeling energized without a big blood sugar spike. I use gluten-free sprouted oats.
Canned Pumpkin Puree: The star of the show! We need canned pumpkin to add volume, moisture, and flavor. Pumpkin is also high in Vitamin A, Vitamin C, potassium, and antioxidants. Be sure to use pure pumpkin, not pumpkin pie filling.
Eggs: A couple of eggs help the waffle batter rise during the cooking process.
Milk of Choice or Egg Whites: Pick your favorite milk, such as regular whole milk, oat milk, cashew milk, almond milk, etc. Swap it for egg whites for a high protein option.
Pumpkin Pie Spice and Ground Cinnamon: The combination of pumpkin spice and ground cinnamon brings all the pumpkin flavor to the waffles. Don’t skip these!
Baking Powder: The leavening agent for fluffy pumpkin waffles.
Avocado Oil: A little avocado oil brings moisture and richness to the waffles. It also ensures the batter doesn’t stick to the waffle iron during the cooking process. Melted coconut oil, butter, or olive oil works too.
Pure Maple Syrup: A touch of sweetness makes these waffles taste amazing on their own without the need for additional toppings. For sweeter waffles, add a few tablespoons of brown sugar too.
Vanilla Extract: Brings warm flavor.
Sea Salt: A big flavor enhancer, salt amplifies the delicious pumpkin flavor, sweetness, and all around taste for a delicious experience.
Recipe Customizations:
- To make pumpkin protein waffles, use 1 cup of oats and ¼ cup of protein powder. Use egg whites instead of milk.
- Add chocolate chips for added deliciousness!
- Sprinkle the batter with chopped pecans or walnuts before placing the lid of the waffle iron down to add some nutty crunch to the waffles.
- Replace the oats with whole wheat flour, gluten-free flour, or with waffle mix if you prefer.
How to Make Oatmeal Pumpkin Waffles:
Transfer the oats, pumpkin spice, cinnamon, baking powder, and sea salt (the dry ingredients) to a high-speed blender and blend on a low speed for 60 seconds, or until a flour forms.
Add the pumpkin puree, eggs, milk (or egg whites), avocado oil, vanilla extract, and pure maple syrup (the wet ingredients) to the blender and blend until a smooth batter forms.
Heat up your waffle iron and spray the heating elements with cooking spray. Measure out 1 scant cup of waffle batter and pour it in the center of the hot waffle iron.
Replace the lid and cook for 5 minutes, or until the waffle is golden brown and cooked through. Repeat for the remaining waffle batter.
Note: If you use a small waffle maker that is designed to make smaller waffles, use ½ cup of batter instead of 1 cup. I use my BELLA Belgian Waffle Iron for large waffles or my DASH Mini Waffle Maker for small waffles.
Enjoy these healthy pumpkin waffles with your favorite toppings. I love butter, chopped pecans, and honey drizzled on top.
When making a large batch, transfer cooked waffles to a large baking sheet in a single layer and store in the oven at the lowest heat setting until you’re ready to serve.
Storage Options:
- Refrigerator: Store leftovers in an airtight container or a zip lock bag for up to 5 days.
- Freezer: Freeze leftover waffles in a freezer-safe bag for up to 3 months.
For the best texture, reheat leftovers in a toaster oven rather than microwaving them.
The next time you’re craving waffles and a fall treat, whip up this easy pumpkin waffles recipe! It is simple to customize based on your nutritional needs, and guaranteed to make your taste buds swoon!
This easy pumpkin waffle recipe makes 3 large waffles or 6 small waffles. Be sure to make a double batch if you are feeding a large family or if you want leftovers, as these addictive goodies go quick! Make it for meal prep for chilly fall mornings, and enjoy it as a family favorite!
If you enjoy making healthy pancake and waffle recipes, also try out some of my other favorites!
More Pancake and Waffle Recipes:
- Ube Pancakes
- Protein Apple Pancakes
- Oatmeal Protein Waffles
- Cottage Cheese Pancakes
- Oatmeal Protein Pancakes
Pumpkin spice up your life with these pumpkin spice waffles and a pumpkin spice latte!
Flourless Pumpkin Waffles Recipe
Equipment
Ingredients
- 1 ¼ cups quick oats or rolled oats*
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¾ tsp sea salt
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup milk of choice or egg whites**
- 3 Tbsp avocado oil
- 2 tsp pure vanilla extract
- 3 Tbsp pure maple syrup
Instructions
- Transfer the oats, pumpkin spice, cinnamon, baking powder, and sea salt (the dry ingredients) to a high-speed blender and blend on a low speed for 60 seconds, or until a flour forms.
- Add the pumpkin puree, eggs, milk (or egg whites), avocado oil, vanilla extract, and pure maple syrup (the wet ingredients) to the blender and blend until a smooth batter forms.
- Heat up your waffle iron and spray the heating elements with cooking spray. Measure out 1 scant cup of waffle batter and pour it in the center of the hot waffle iron. Replace the lid and cook for 5 minutes, or until the waffle is golden brown and cooked through. Repeat for the remaining waffle batter. Note: If you use a small waffle maker that is designed to make smaller waffles, use ½ cup of batter instead of 1 cup.
- Enjoy these healthy pumpkin waffles with your favorite toppings. I love butter, chopped pecans, and honey drizzled on top.
