Pumpkin Waffles

by Emily Satzger in

Have I expressed how much I love anything pumpkin, it's a true love.  I love to make anything with pumpkin in it, not only does it taste good(with spices, plain pumpkin is less than delicious) but it's really good for you too!  

One thing I love to do on Sunday mornings is cook!  I love waking up, thinking about what I have in the fridge and pantry then scouring recipes to suit my ingredients.  Yesterday morning I was in the mood for something pumpkin-y(surprise), so I came up with pumpkin waffles!  They were delicious, and made a ton(more then what the recipe said, granted I thought one was filling they're dense).


This is the recipe I used as my base, but I did a couple things to make it a little healthier.  I used half whole wheat flour and half all purpose flower, and instead of milk I used almond milk(we never have milk on hand in our house).  I also did not make the Apple Cider Syrup part of the recipe and just used Maple Syrup.  



  • 1 1/4 cups all-purpose flour

  • 1 1/4 cups whole wheat flower

  • 4 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground allspice

  • 1 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1/4 cup packed brown sugar

  • 1 cup canned pumpkin

  • 2 cups almond milk

  • 4 eggs, separated

  • 1/4 cup butter, melted

  • Preheat your waffle maker.
  • Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
  • Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites.
  • Cook waffles and enjoy!!

**  I used my Kitchenaid mixer to mix everything together, including when I poured the egg whites into the mixture.