It’s finally pumpkin season! These Pumpkin Spice Waffles are sure to get you in the mood for all things pumpkin. They are crispy on the outside, fluffy on the inside and light yet hearty.
Fall’s signature squash packs some powerful healthy perks. A cup of cooked pumpkin has more potassium than a banana, with 564 milligrams to a banana’s 422. A little extra potassium can help restore the body’s balance of electrolytes after a workout and keep muscles functioning at their best.
I used my Breville Smart Waffle Pro to make these waffles. I was recently gifted with this waffle maker for my birthday and I am obsessed! It is the crème de la crème of waffle makers. With 12 different settings, I can customize my waffles just to my liking—so they literally turn out perfect. If you love making waffles, I highly recommend this product.
In this recipe, I decided to take a shortcut and use pumpkin pie spice, which is a mixture of cinnamon, ginger, nutmeg and cloves. This spice mixture imparts an amazing blend of flavors and keeps the recipe simple! I always have a jar on hand, in case I run out of any of the individual spices.
This recipe was adapted from Amy Chaplin’s blog.
- ¾ cup regular rolled oats, divided
- 1 ½ cups spelt flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 ¼ cups almond milk
- ¾ cup pumpkin puree
- 3 tablespoons melted coconut oil, plus more for waffle iron
- 2 tablespoons maple syrup, plus more for serving
- ¼ teaspoon sea salt
- Preheat waffle iron.
- Grind ½ cup of the oats in a food processor until coarsely ground and place in a medium bowl.
- Add remaining oats, spelt flour, baking powder, cinnamon, and pumpkin pie spice. Stir to combine.
- In a separate bowl, add almond milk, pumpkin puree, coconut oil, maple syrup and sea salt. Stir to combine. Pour into flour mixture and stir until just combined. If mixture seems too thick, add 2 to 3 tablespoons more almond milk and stir again.
- Generously oil the top and bottom of waffle iron and spoon in approximately half a cup of batter for each waffle. Cook for about 3-4 minutes or until top is crisp and deeply golden. Remove and repeat with remaining batter, oiling waffle iron between batches. Serve warm with maple syrup.