Last week I put up a poll on my Instagram Stories asking you guy what you'd rather see this week, Pumpkin Waffles or Pumpkin Crumb Muffins and the verdict was in: Pumpkin Waffles! So here it is! Delicious, perfectly spiced with just the right amount of sweetness and topped with toasted pecans. 🍁
As someone who isn't a fan of pumpkin I can tell you that I flippin' loooove these babies. 😋 And if you don't have a waffle maker this batter also works as pancakes! ❤
Prep Time: 10 minutes
Cook Time: 12 to 15 minutes (also depends on your waffle iron settings)
Total Time: 22 to 25 minutes
Yield: 4 waffles (using a Belgian waffle iron)
2 flaxseed eggs (2 tbsp. flaxseed meal + 5 tbsp. water)
1 cup whole wheat flour (substitute unbleached all-purpose flour)
1 cup spelt flour (substitute whole wheat or unbleached all-purpose flour)
3/4 tsp. pumpkin spice (substitute for cinnamon)
1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. orange zest (optional but highly recommended)
1 cup unsweetened almond milk
1/2 cup orange juice (substitute for more unsweetened almond milk or water)
1/2 cup pumpkin purée (NOT pumpkin pie filling)
2 tbsp. brown sugar
1/4 cup flavorless oil + extra if not using nonstick waffle iron (I used coconut oil.)
1 tsp. vanilla extract
1/2 cup pecans (for topping)
maple syrup (for topping)
If using pecans, preheat your oven to 350º Fahrenheit.
Make the flaxseed eggs by mixing the flaxseed meal with water. Set aside.
In a large medium sized mixing bowl, mix together both types of flours; the pumpkin spice and cinnamon; the baking powder; the baking soda, and the sea salt. Zest your orange and mix it into the dry ingredients as well.
Now for the wet ingredients, in a big mixing bowl, mix together the almond milk; orange juice; pumpkin purée; brown sugar; oil; and vanilla extract.
Add the dry ingredients to the wet ingredients and gently mix till everything is incorporated.
Now spoon and spread the batter in your waffle maker. Cook according to the directions and settings of your waffle maker. (If you're making pancakes instead, spoon a 1/4 cup of batter onto a greased pan or griddle and cook on a stove top at medium heat for 2 to 3 minutes or just until golden brown with crisp edges, fully cooked through on both sides.)
Now for the pecans, spread onto a baking sheet and bake in the preheated oven for 5 minutes to toast.
Break into little pieces by chopping with a knife or doing what I did and just breaking them by hand.
Top your cooked waffles with the toasted pecans and drizzle on as much or as little maple syrup as you want.
For all of you who voted for the Pumpkin Crumb Muffins, not to worry, I will still be sharing these for something special coming up so stay tuned!
MAKE THIS RECIPE?