Can I make these without whole wheat flour?

Absolutely. You can make these with white flour and have the same delicious results.

Can I freeze pumpkin waffles?

Yes! Make and cool waffles completely on a cooling rack. Place waffles in single layers in a gallon-size freezer bag with parchment paper between layers. Seal tightly and freeze.

What's the best way to reheat frozen waffles?

To reheat, let them thaw slightly and just pop them in the toaster oven or toaster. You won’t even know they were frozen.

How can I make my waffles more crispy?

Strike while the iron is HOT! It’s important to preheat the waffle maker for at least 5-10 minutes. Opt for oil instead of butter. Use avocado oil or coconut oil instead of melted butter in your recipe.

Can I use this recipe to make pancakes?

Yes, you can often use a waffle recipe to make pancakes, with a few adjustments. You might need to add a little more milk to thin out the batter.

Delicious Pumpkin Waffles (Whole Wheat!)

Name: Whole Wheat Pumpkin Waffles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups whole wheat flour (recommend using white whole wheat variety; can sub all-purpose flour); 1 tablespoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons cinnamon; 1/4 teaspoon salt; 1 3/4 cup milk (plain almond or oat milk works as a dairy-free sub); 1 cup canned pumpkin (NOT canned pumpkin pie filling); 1/4 cup avocado oil (sub: melted coconut oil or butter); 1/4 cup brown sugar; 2 eggs; 1 1/2 teaspoon vanilla; Optional: 1 cup semi-sweet or dark chocolate chips (for decadent dessert-like waffles!)

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Whole Wheat Pumpkin Waffles

These healthier pumpkin waffles are delicious year-round but especially in the fall! Made with whole wheat flour and pumpkin puree, they make for a nutritious breakfast for all ages. We recommend doubling this recipe, so you can freeze a batch to use throughout the week.

Yield: 16 (4-inch) waffles or 4-6 large Belgian waffles 1x

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes

Units:

Scale:

Ingredients

2 cups whole wheat flour (recommend using white whole wheat variety; can sub all-purpose flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 3/4 cup milk (plain almond or oat milk works as a dairy-free sub)
1 cup canned pumpkin (NOT canned pumpkin pie filling)
1/4 cup avocado oil (sub: melted coconut oil or butter)
1/4 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla
Optional: 1 cup semi-sweet or dark chocolate chips (for decadent dessert-like waffles!)

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Instructions

Make It Now:

Turn on the waffle iron so it begins to preheat.
In a medium to large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In another medium mixing bowl, whisk together the milk, pumpkin, oil, brown sugar, eggs, and vanilla.
Add the wet ingredients to the dry ingredients and whisk just until combined (do not over mix). Optional: Stir in chocolate chips. Let the batter sit for 5 minutes.
Spray waffle iron with cooking spray to prevent sticking and do this in between each batch. Use a 1/4 cup batter per 4 inch waffle or 2/3 cup batter per Belgian waffle. Cook according to waffle iron instructions. (Mine cooked for 3 1/2 minutes per batch, but each waffle iron is different.)
Serve warm with butter, real maple syrup, and our Maple Whipped Cream.

Freeze For Later: Place cooked and cooled waffles into a freezer bag in single layers. Separate layers with parchment paper. Seal, squeezing out excess air, and freeze.

Prepare From Frozen: When ready to eat, stick frozen waffles in the toaster on the defrost setting. If it’s not warmed through, microwave in short increments until warmed through.

Notes/Tips

To Make Chocolate Waffles: If you want to make these chocolate flavored, substitute 1/2 cup cocoa powder in place of 1/2 cup whole wheat flour.

To Keep Waffles Warm in Between Batches: Preheat oven to 200°F. Place a wire rack over a sheet pan and place waffles on top. Keep warm in the oven until ready to eat.

What to Do with Extra Canned Pumpkin: You have a few options:

Add it into recipes like spaghetti sauce, oatmeal, or smoothies to add in extra, sneaky nutrition.
Place the rest in a freezer bag or container, label, and freeze for another time.
Make one of our other pumpkin recipes!

Avocado oil – You can substitute melted coconut oil or butter.

Cuisine: American Method: Waffle iron

Find it online: https://thrivinghomeblog.com/whole-wheat-pumpkin-waffles/