Healthier Pumpkin Pecan Waffles

Because t’is the season to Pumpkin! You. Are. Welcome!



  • 2 tablespoons unsalted butter
  • 3/4 cup pure pumpkin puree canned
  • 3 large eggs
  • 2 tablespoons pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 teaspoons ground cinnamon
  • Hefty sprinkle of pumpkin pie spice
  • Hefty sprinkle of salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups whole wheat flour (can sub 1/2 cup for almond flour)
  • Optional (not really): 1/2 cup chopped pecans or nuts of choice


  1. Preheat waffle iron.
  2. Place the butter in a large bowl and heat in the microwave to melt the butter.
  3. Add the pumpkin puree and whisk to combine.
  4. Add the eggs, maple syrup and vanilla and whisk to combine.
  5. Whisk in the milk.
  6. Add spices/seasonings, baking powder, and baking soda. Whisk until well combined.
  7. Whisk in the whole wheat flour and almond flour if using.
  8. Fold in pecans or nuts of choice if using.
  9. Cook waffles in greased, preheated waffle iron according to manufacturer’s instructions. Mine take about 5-6 minutes per waffle. This is my favorite waffle maker. 
  10. Serve with warm maple syrup, more pecan pieces and whipped cream (I love coconut whipped cream!)

To store: Waffles freeze well and reheat well the next day as well if kept in the fridge. Transfer extra cooked waffles to a wire rack to cool or in a preheated oven at 250F to keep warm until you’re ready to eat.

Once cool, store waffles in a zip-top bag in the freezer for up to 3 months. Defrost and then gently warm/crisp in a toaster or oven on low heat.


Xo, Ana

Count Colors, NOT Calories!

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