Healthy, Gluten-Free Pumpkin Pecan Waffles
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. Adapted from Epicurious 2020.
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.
Nutrition
Calories: 659kcalCarbohydrates: 74gProtein: 16gFat: 36gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 109mgSodium: 1027mgPotassium: 675mgFiber: 11gSugar: 37gVitamin A: 9711IUVitamin C: 3mgCalcium: 458mgIron: 5mg
Tried this recipe?Let us know how it was!