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Pumpkin Waffles
Light and fluffy Pumpkin Waffles topped with maple syrup and toasted pecans, for a simple and delicious Fall breakfast!
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
waffles, pumpkin, recipe, pecans, fall, breakfast
Servings:
8
Servings
Calories:
381
kcal
Author:
Lisa Johnson
Ingredients
2 ½
cups
whole-wheat pastry flour
2
teaspoons
baking powder
½
teaspoon
salt
1
teaspoon
ground cinnamon
1
teaspoon
fresh ground nutmeg
½
teaspoon
ground ginger
¼
teaspoon
ground cloves
¼
cup
brown sugar
1
cup
canned pumpkin
2
cups
coconut milk
box not can
¼
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.
Notes
he amount of servings will vary depending on the size of our waffle maker.
Nutrition
Calories:
381
kcal
|
Carbohydrates:
38
g
|
Protein:
10
g
|
Fat:
22
g
|
Saturated Fat:
12
g
|
Cholesterol:
105
mg
|
Sodium:
198
mg
|
Potassium:
472
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
4920
IU
|
Vitamin C:
1.8
mg
|
Calcium:
98
mg
|
Iron:
4.3
mg