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.
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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
While I can’t speak for ALL pumpkin waffles out there, and while I’m not a registered nutrition professional, I’d venture to say THESE pumpkin pecan waffles are pretty dang nutritious! They’re made with whole grains, bolstered with heart-healthy fat from nuts, and are refined-sugar-free — all of which seem like healthy attributes to me!
If you’re ever concerned about adding new foods to your diet, please consult with a doctor or RD.
I personally LOVE the Presto Flipside, which I’ve had since 2014. It stores upright, so it doesn’t take up a ton of room, plus it makes giant Belgian-style waffles — my favorite. If you’re planning on treating yourself to a new waffle maker, might I suggest this 2-pack deal? That way you can keep one for yourself, give one as a Christmas gift, AND save $$$ in the process!
These pumpkin pecan waffles will keep for up to 5 days in an airtight container in the fridge, or can be individually wrapped (or at least separated by parchment paper) and frozen for up to a month. To serve, reheat in a toaster oven or oven at 400F for about 2-3 minutes. Enjoy!
More Healthy Breakfast Recipes
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Healthy, Gluten-Free Pumpkin Pecan Waffles
Equipment
- Waffle Maker
Ingredients
- ¾ C Pumpkin Purée not pumpkin pie filling
- 1 C Milk of Choice use unsweetened if plant-based
- 1 ¼ C Rolled Oats
- 2 Eggs or flax eggs
- 3 tablespoon Nut Butter unsweetened
- 1 tablespoon Flax Meal
- 2 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- ½ teaspoon Maple Extract optional, but delicious
- 1 ½ teaspoon Pumpkin Pie Spice
- ¾ teaspoon Kosher Salt
- ½ C Chopped Pecans
- Nonstick Cooking Spray
Pecan Syrup, For Serving
- ½ C Pure Maple Syrup
- 1 teaspoon Pumpkin Pie Spice
- ½ tsp Vanilla Extract
- ¼ C Finely Chopped Pecans
Instructions
- Preheat the waffle iron and spray with non-stick spray.
- Add all ingredients EXCEPT pecans to a high-speed blender. Blend until smooth.
- Fold in pecans.
- 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).
- In the meantime, whisk together the pecan syrup ingredients.
- Serve waffles with a pat of butter, a drizzle of pecan syrup, and enjoy!
Notes
- Nutrition facts are per waffle (I usually only eat ½ of a belgian waffle!) and include the pecan maple syrup.
- Pumpkin pecan waffles will keep for up to 5 days in an airtight container in the fridge, or can be individually wrapped and frozen for up to a month. To serve, reheat in a toaster oven or oven at 400F for about 2-3 minutes. Enjoy!
- 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.
Julianne says
These were so tasty! Thank you for including instructions for swapping out the egg to make the waffles vegan. I think pumpkin and pecan is my new favorite flavor combo!
Ash, The Grocery Addict says
I'm so glad they worked for you and your family!
Lyn says
Ok so you totally had me at pumpkin! I've tried it all kinds of recipes but never in waffles. I made these this past weekend and they were gobbled up in minutes. I followed the recipe to make them vegan and it worked out great. Thanks for the recipe.
Ash, The Grocery Addict says
I'm so glad you enjoyed it!!