Whole-Grain Pumpkin Waffles (and Donuts)

If you’re a fan of fall flavors, then you’ll love these Whole-Grain Pumpkin Waffles! Whenever my girls have friends sleep over, they always ask for waffles for breakfast. And I ALWAYS double the recipe so I can stick the extras in the freezer. I love having them on hand for busy weekday mornings and even sometimes for waffle sandwiches in the lunchbox. My 6th grader was literally walking out to the bus stop eating one of these (still frozen) waffles the other morning. It was just one of those days, and it’s really not that much extra work to make a bigger batch while you’re at it. You’ll thank yourself later, I promise!

Oh, and if you have an electric donut maker, this same batter works in there, too. Here’s how everything turned out when we tried them both the other weekend. (As you can see, I was sure to balance out all of this with green smoothies and fresh fruit as well!) Enjoy. :)

Whole-Grain Pumpkin-Spiced Waffles (and Donuts) on 100 Days of Real Food

Pumpkin Spiced Whole-Grain Waffles (and Donuts) on 100 Days of Real Food

Whole-Grain Pumpkin Waffles

If you're a fan of fall flavors, then you'll love these Whole-Grain Pumpkin Spiced Waffles! The batter works in an electric donut maker too.
4.5 from 2 votes
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Print Recipe
Servings: 4 people

Ingredients
  

Instructions
 

  • Preheat waffle iron.
  • In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • Make a well (hole) in the center and pour in the eggs, milk, melted butter, and maple syrup. Using electric beaters (or a lot of elbow grease with your whisk), mix together until well combined. Gently beat in the pumpkin puree.
  • Add batter to waffle maker (and/or electric donut maker) and cook according to manufacturer directions.
  • Serve warm with pure maple syrup and fresh fruit.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Grain Pumpkin Waffles
Amount Per Serving
Calories 385 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 121mg40%
Sodium 536mg23%
Potassium 612mg17%
Carbohydrates 48g16%
Fiber 6g25%
Sugar 12g13%
Protein 12g24%
Vitamin A 5385IU108%
Vitamin C 1.7mg2%
Calcium 250mg25%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

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28 thoughts on “Whole-Grain Pumpkin Waffles (and Donuts)”

  1. At last I have a waffle maker now (Belgium waffle maker to be exact) and I am able to make these! I made these for our Christmas breakfast. Loved the waffles. I pureed some organic spinach for my picky kids and called them “Grinch waffles” to make them appealing to my picky daughter. Couldn’t taste spinach at all but pumkin and pumpkin spices. 5 stars!

  2. These don’t taste like pumpkin waffles at all even though I followed the recipe exactly. They taste like the regular whole wheat waffles. They’re good! But I they don’t taste very pumpkin-y.

      1. For me it tasted pumpkin- and pumpkin spice-like! Very easy and fluffy! they were full of fall flavor and loved them!

    1. I’m sorry to hear the flavor wasn’t strong enough for you. They shouldn’t be overly flavored, but still enough to know they’re made with pumpkin puree. – Nicole

  3. Yum!!!!! We just made these donuts for our Sunday evening breakfast for dinner ritual!! My 2 and 6 year old LOVED them! Me too! :)

  4. 4 stars
    I made these and they tasted great, but they were kind of mushy, not crisp and fluffy like in the picture. Can you give me any suggestions? Should I add less pumpkin puree?

  5. Can the waffles be frozen for later use? And what is the proper way to store them in the freezer and how long will they keep? Also if they can be frozen what is the best way to warm? Toaster or microwave? Thank you.

    1. I usually make a double batch and freeze the extra waffles in a zip local bag. The crisp up great in the toaster and are a perfect quick weekday breakfast

  6. I use 1/4 cup honey or syrup and then dont put any on top. You can eat them with ur hands then! (I cook in lots of butter too, so theyre buttery also. And the kids eat greens & eggs while waiting for the pannies, wafflies or donuts. I make the greens first so theyre hungry ;)
    Always use soft/pastry flour for everything but breads you knead. The outcomes so much tastier!

    1. She has another recipe for the electric donut maker and I use that recipe for my donut pan all the time with perfect donuts as the result! I cook the donuts for 15 minutes at 375. :)

  7. So I just found your blog back in August of this year, and I have been binge reading from the beginning ever since. I actually started with the 100 days on a budget and then went back to the beginning to read from there. I have been slowing changing a little at a time (as I use up the bad I buy the good) in order to make my kitchen a nice “real” food environment, because I didn’t grow up eating healthy (like you) and I have some bad habits to show for it. I’m so so glad I found your blog and now that I’m all caught up I will have to buy the cookbooks to keep up with it. You’re an inspiration to those who don’t know where to start and to just make healthy choices not overhaul your lifestyle. Thanks for the support and direction. Plus your recipes have been a big hit around here!

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