This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Fall is in the air, and the pumpkin recipes are filling the blogisphere! Today is also my good friend Julie’s birthday, and we are throwing her A Very Pumpkin Birthday Party!!!
I met Julie, the blogger behind This Gal Cooks! when I stumbled across Marvelous Mondays link party. She is also the ring leader behind our facebook blogging group, that started with a Giveaway last spring. We all had so much fun working together, that we kept the group going after the giveaway ended.
My contribution to this Very Pumpkin Party, is these delicious Pumpkin Waffles. They are light, and fluffy and perfect on a fall morning. I kept them simple, by sprinkling them with toasted pecans and drizzling them with pure maple syrup…Yum!
How to make Pumpkin Waffles:
Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl. Set aside.
In a separate large bowl, beat pumpkin, egg yolks, oil, and milk together until smooth.
Add the dry ingredients and mix just until well incorporated. Set aside.
In a third bowl, whip egg white until stiff.
Gently fold the beaten egg whites into the pumpkin mixture.
Heat waffle iron, and cook waffles as per manufacturer’s instructions.
Remove from waffle iron, and place on a wire cooling rack set on a baking sheet. Place cooked waffles in a warm oven until ready to serve.
Serve with warm maple syrup and toasted pecans.
Enjoy!!
Pumpkin Waffles
Ingredients
- 2 1/2 cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup brown sugar
- 1 cup canned pumpkin
- 2 cups coconut milk box not can
- 1/4 cup canola oil
- 4 large eggs separated
Instructions
- Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl. Set aside.
- In a separate large bowl, beat pumpkin, egg yolks, oil, and milk together until smooth.
- Add the dry ingredients and mix just until well incorporated. Set aside.
- In a third bowl, whip egg white until stiff.
- Gently fold the beaten egg whites into the pumpkin mixture.
- Heat waffle iron, and cook waffles as per manufacturer's instructions.
- Remove from waffle iron, and place on a wire cooling rack set on a baking sheet. Place cooked waffles in a warm oven until ready to serve.
- Serve with warm maple syrup and toasted pecans.
Skip to content
I need a waffle iron so I can make these! I keep telling myself I’m going to get one but at the same time I keep telling myself that I don’t need anymore kitchen gadgets! I love these waffles, Lisa! Ah, if only I could have a plate of them right now! Thank you so much for making these for my birthday celebration! 🙂 Have a great day!
Lisa, these pumpkin waffles look and sound totally scrumptious! So loving all of these awesome pumpkin recipes! Pinning and sharing on Twitter today – have a happy Tuesday!
Yummy Yum! My husband is a HUGE pancake/waffle fan. I usually don’t go for them…UNLESS…they have something special like pumpkin or blueberries in them. Then I’m all over that. These look awesome!
-andi
I’m totally making these for breakfast next weekend… they look super delish and I love that they’re healthier as well! Your pictures are mouthwatering too 😉
I love waffles! I love these big thick ones! These look really good, Lisa!
waffles with a hint of autumnal celebration is so irresistible…looks adorable 🙂
Thats it, I’m coming to YOUR house for breakfast!!! I love these waffles Lisa, healthy, delicious and perfect for fall!
Ok, I officially need to get a waffle iron. I love that these are so plump and thick, I bet they are super moist too! These look like a great Saturday morning breakfast, pinning! Thanks Lisa. 🙂
What a great way to celebrate Julie’s birthday, with pumpkin, pumpkin, and more pumpkin! Love the waffles, Lisa. We’re on the same wavelength, because I just posted pumpkin waffles yesterday too. 🙂 I love that you used coconut milk. I know your lactose intolerant, but still! I love the stuff.
I’m loving these pumpkin waffles! I have to admit I’m a pumpkin addict, for sure! And with waffles…I can’t even speak! Yum! Pinning!
I love these waffles, Lisa! 🙂 They are pumpkin perfect!
Hi Lisa – Yum, the kids are visiting this weekend and now I know what I’m making for breakfast tomorrow! Pinned!
Hi Lisa, Your waffles look yummy. Fall festive. Your waffle maker looks nice. What brand is it? I want to get one on my holiday list so the Mr. can give me one, lol
I love pumpkin waffles! I’ll have to try these.
Thanks for your sweet comment and the follows, Lisa! I’m so glad to have found your blog! (Did you redesign your site recently? Sorry that’s so random … 🙂 Anyway, I love these waffles. I am such a pumpkin person and you nailed the flavors and texture in these! Thanks for the step by step photos, those are so helpful! Following you on Bloglovin’ so I won’t miss any of your posts!
Sorry I was slow to get over here, Lisa. It’s funny that we both had waffles on the brain when we came up with our pumpkin recipes! Yours look really good! Thanks for sharing such a great recipe 🙂
Ohhh your waffles look so good! I’ve made so many pumpkin recipes this fall, but haven’t made any waffles yet!!! These sound delicious!
TOTAL perfection!! I’ll be sharing this recipe!!
We have been looking for a good waffle recipe. We like to make them in large batches and freeze them – then we have a quick and easy breakfast during the week.
Pumpkin Waffles are an awesome idea! I can’t get enough of pumpkin this time of year. Pinning this!
I’m going to have to try these. Thanks for linking to What’d You Do This Weekend.
Linda @ Tumbleweed Contessa