Healthy Pumpkin Waffles Recipe
Introduction
These healthy pumpkin waffles bring a delightful autumn twist to your breakfast table. Made with wholesome ingredients like oats, grated pumpkin, and Medjoul dates, they are naturally sweetened and perfect for a cozy morning treat.
Ingredients
- 1 cup (80g) rolled oats
- 1 cup (120g) pumpkin, grated
- 3 Medjoul dates, pitted (about 60g)
- 2 large eggs
- 1 tsp baking powder
- ½ cup (50g) walnuts
- ½ tsp pumpkin spice mix
Instructions
- Step 1: Finely grate the pumpkin. If it feels too juicy, gently squeeze out some excess liquid. Chop the walnuts into small pieces.
- Step 2: Using a food processor, grind the oats until they reach a coarse flour texture. Add the grated pumpkin, dates, eggs, baking powder, chopped walnuts, and pumpkin spice to the processor. Blend until the mixture becomes a smooth batter. Let the batter rest for 10 minutes to thicken slightly.
- Step 3: Preheat and grease your waffle iron. Once hot, pour the batter by tablespoonfuls onto the iron, spreading evenly. Cook each waffle for about 7 minutes or until golden and cooked through.
- Step 4: Repeat with the remaining batter. Serve warm with your favorite toppings such as maple syrup, whipped coconut cream, fresh berries, or extra nuts.
Tips & Variations
- For a nut-free version, substitute walnuts with sunflower seeds or skip them entirely.
- Try adding a splash of vanilla extract or cinnamon for extra flavor.
- If you prefer a thinner batter, add a little almond milk or water before cooking.
Storage
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them lightly or warm in a skillet to retain crispiness. You can also freeze cooked waffles for up to 1 month and reheat directly from frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works well. Use the same amount and reduce any added liquids slightly if the batter seems too wet.
Can I make this recipe vegan?
To make it vegan, try replacing eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use plant-based milk if needed. Keep in mind the texture may vary slightly.
PrintHealthy Pumpkin Waffles Recipe
These Healthy Pumpkin Waffles combine wholesome rolled oats, fresh grated pumpkin, and natural sweetness from Medjoul dates to create a nutritious and delicious breakfast option. Perfectly spiced with pumpkin spice and loaded with the crunch of walnuts, these waffles are made without refined flour or sugar and cooked in a waffle iron for a warm, comforting start to your day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 waffles 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 cup (80g) rolled oats
- 1 cup (120g) pumpkin, grated
- 3 Medjoul dates, pitted (about 60g)
- 2 large eggs
- 1 tsp baking powder
- ½ cup (50g) walnuts
- ½ tsp pumpkin spice mix
Instructions
- Prepare Ingredients: Finely grate the pumpkin. If it’s too juicy, gently squeeze out any excess juice to prevent soggy waffles. Chop the walnuts into small pieces for texture.
- Make the Batter: In a food processor, grind the rolled oats until they resemble coarse flour. Add the grated pumpkin, pitted dates, eggs, baking powder, chopped walnuts, and pumpkin spice mix. Blend everything together until well combined. Allow the batter to rest for 10 minutes to let the oats hydrate and the flavors meld.
- Preheat and Grease Waffle Iron: Lightly grease your waffle iron with oil or non-stick spray and heat it until hot, ensuring the waffles don’t stick.
- Cook Waffles: Pour about 1 tablespoon of batter onto the hot waffle iron for each mini waffle, or adjust quantity depending on your waffle iron size. Cook for approximately 7 minutes, or until waffles are golden brown and cooked through.
- Repeat and Serve: Continue cooking the remaining batter in batches. Serve the waffles warm topped with maple syrup, whipped coconut cream, fresh berries, additional nuts, or your favorite toppings.
Notes
- To reduce moisture, squeeze excess liquid from grated pumpkin; this helps waffles hold together.
- You can substitute walnuts with pecans or almonds for variation.
- Use a non-stick waffle iron or adequately grease it to prevent sticking.
- These waffles freeze well; reheat in a toaster or oven for quick breakfasts.
- For a vegan version, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) but note texture may vary.
Keywords: healthy pumpkin waffles, pumpkin spice waffles, whole grain waffles, oatmeal waffles, fall breakfast recipes, natural sweeteners, gluten-free option
