Healthy Pumpkin Pecan Waffles

Your fall mornings just got a whole lot cozier thanks to my newest autumnal breakfast obsession: Pumpkin Pecan Waffles. Grab your coziest sweater and prepare to fall in love with a breakfast that celebrates the season, nourishes your body, and requires nothing more than 12 everyday ingredients and a blender. Healthy pumpkin waffles for the win!

If you’re someone who loves all things pumpkin spice and everything nice, you’re going to fall head over heels for my fluffy, custardy, spiced pumpkin waffles. Made with rolled oats, real pumpkin, no added sugar, and topped with a dreamily spiced pecan maple syrup, these healthy, naturally gluten-free pumpkin waffles are the ideal way to start any chilly day.

Jump to:

• Why You’ll Love This Pumpkin Pecan Waffle Recipe
• Ingredients & Substitutions
• How To Make Pumpkin Pecan Waffles
• Optional Variations & Dietary Adaptations
• Expert Tips
• Frequently Asked Questions
• More Healthy Breakfast Recipes
• Healthy, Gluten-Free Pumpkin Pecan Waffles
• 💬 Reviews

Why You’ll Love This Pumpkin Pecan Waffle Recipe

If you love the scent of Bath & Body Works’ pumpkin pecan waffle candle, you’re going to FLIP for the real thing. Picture this: Crispy-edged, fluffy-centered, actually NUTRITIOUS waffles with the warmth of pumpkin and a sprinkle of roasted pecans, all drizzled with spiced maple pecan syrup. YUM!

But, aside from being the perfect breakfast to celebrate fall, this recipe for pumpkin waffles is also:

• Wholesome & Nourishing - All my health-conscious friends out there, this one's for you! These pumpkin pie waffles are crafted with just 12 wholesome ingredients, and there's no added sugar in the batter. The delicate sweetness stems purely from pumpkin purée, with an extra kick from that deliciously spiced pecan maple drizzle. 
• Quick & Easy - Simplicity, ease, and wholesome ingredients are at the heart of this pumpkin spice waffles recipe, and the magic begins with none other than your trusty blender! That's right, no whisking or arm workout required.
• Meal Prep-Friendly - Whip up an extra batch or two over a lazy, dreary weekend, then freeze the extras for your own healthy homemade Eggos that you can pop in the toaster oven as needed!
• Allergen-Friendly - Not only do these easy pumpkin waffles sidestep added sugar — they also lean into the robust goodness of rolled oats and flax as their naturally gluten-free foundation. And to my vegan friends out there, I haven't forgotten about you. With a tiny tweak, this pumpkin waffle recipe is ready to serve you the plant-based breakfast of your dreams.

Ingredients & Substitutions

As promised, this recipe for pumpkin waffles with pecans is made entirely with simple, whole-food ingredients. Here’s what you’ll need:

• Pumpkin Purée - If you’re using canned, make sure you’re getting the real, pure stuff, not pumpkin pie filling. You’re also welcome to use homemade!
• Milk of Choice - Feel free to use either dairy or plant-based milk. Just be sure to pick an unsweetened plain or vanilla-flavored version if you’re dairy-free.
• Rolled Oats - Also known as old-fashioned oats, these inexpensive whole grains add a boost of nutrients and fiber. 
• Eggs - For binding the batter and adding a boost of protein. If you’re vegan, feel free to swap in flax eggs (1 flax egg = 1 tablespoon flax + 3 tablespoons water + stir + 5 minutes rest).
• Nut Butter - For adding a touch of healthy fat. You can use any nut or seed butter you like including peanut butter, almond butter, or sunflower seed butter. I recommend using natural nut butter for the most nutritious results.
• Flax Meal - For added nutrients and a more crispy exterior. Feel free to swap in whole flax seeds, chia seeds, or an extra egg white.
• Baking Powder - This raising agent is what gives the pumpkin-spiced pecan waffles their light consistency. If you haven’t used your jar since last baking season, give it a quick test: place a small spoonful of BP in the bottom of a bowl or mug, then add a splash of hot water. If it bubbles and fizzes, it’s still good!
• Vanilla Extract - For rich, aromatic warmth. Feel free to use an equal amount of vanilla paste or vanilla powder, or half as much ground vanilla bean.
• Maple Extract - While this is an optional addition, I love the added layer of fall-inspired flavor.
• Pumpkin Pie Spice - This aromatic blend of cinnamon, ginger, nutmeg, allspice, and cloves gets lots of use in my house this time of year. If needed, you can easily whip up a batch using the individual spices in your cabinet.
• Kosher Salt - A touch of seasoning helps to awaken all the flavors in this pumpkin waffles recipe.
• Chopped Pecans - For adding textural interest and a lovely layer of nutty flavor. You’re welcome to swap in the nuts or seeds of your choice (e.g. walnuts or pepitas).
• Pure Maple Syrup  - The best part about waffles is filling each of the wells with sticky syrup, amirite?!? I prefer to avoid colored corn syrup products like Log Cabin or Aunt Jemima, but you do you.
• Nonstick Cooking Spray - For prepping your waffle iron so none of the pumpkin-y goodness gets left behind.

How To Make Pumpkin Pecan Waffles

This easy recipe for pumpkin spice waffles comes together in just a few simple steps:

Prep. Preheat the waffle iron and spray with non-stick spray.

Step 1: Add all ingredients EXCEPT pecans to a high-speed blender. 

Step 2: Blend until smooth.

Step 3: Fold in pecans.

Step 4: Cook waffles according to waffle maker instructions. NOTE: Since these are gluten-free, they have a very tender, almost custardy crumb. Cook them longer than you would normal waffles (e.g. I usually do 3-4 minutes per waffle for belgian waffles in my Presto maker, but these took closer to 7-8 minutes per waffle).

Step 5: Make Pecan Syrup. In the meantime, whisk together the pecan syrup ingredients.

Step 6: Serve waffles with a pat of butter and a drizzle of pecan syrup, and enjoy!

Optional Variations & Dietary Adaptations

While I love this pecan pumpkin spice waffles recipe just the way it’s written, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:

• Vegan Pumpkin Waffles - Use flax eggs or a vegan egg substitute (e.g. Bob’s Red Mill or JUST Eggs) and use unsweetened plain or vanilla plant-based milk to keep these pumpkin pecan waffles entirely plant-based.
• Pumpkin Protein Waffles - Feel free to add 1-2 scoops of your favorite vanilla or pumpkin-flavored protein powder to the batter. I like this protein powder, but if possible, buy it at Costco to save quite a bit of $$$.
• Whole Wheat Pumpkin Waffles - Don’t have rolled oats on hand, but still want the whole-grain experience in your pumpkin spiced waffles? Swap in 1 cup of whole wheat flour instead.

Expert Tips

• Invest in a high-speed blender. Not gonna lie, a Vitamix or BlendTec blender is a bona fide kitchen investment, but they’re worth the price tag. If you need a cheaper alternative, I had my Ninja for nearly 10 years and loved it!
• Freeze ahead. Skip the store-bought frozen waffles and make your own, healthier, tastier version instead! Simply make the waffles according to the directions, then let them cool to room temperature on a wire cooling rack. Either sandwich them between pieces of parchment and stack in a freezer-safe airtight container, or individually wrap them in freezer-safe zip-top bags. They should last for up to 4-6 weeks without any change to flavor or consistency. To reheat, pop in the toaster oven and toast to your desired level of doneness.
• Buy pecan pieces to save $$$. If you’ve ever noticed “fancy” is usually in front of “pecan halves” on the packaging. Save those spendy fellas for “fancy” recipes like pecan pie, then use the cheaper, broken pieces for recipes that call for chopped pecans.

Frequently Asked Questions

More Healthy Breakfast Recipes

If you tried this recipe and loved it, be sure to rate and review it below! For more inexpensive and delicious recipe inspiration, be sure to follow me on Pinterest. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter!