Try These Healthy Pumpkin Spice Waffles!

It’s the greatest (and most delicious) time of the year – pumpkin season! Pumpkins are not only a delicious seasonal treat, but they’re also insanely good for you. Unfortunately most of my favorite pumpkin-flavored foods are full of artificial flavoring and no actual pumpkin, so I came up with this recipe for AMAZING pumpkin waffles.  They’re delicious, healthy, and full of 100% all-natural pumpkin. This recipe makes around 20 waffles, so invite your friends over for a festive brunch or refrigerate them in an airtight container.

Want to know what you’re eating? Here are five of the healthiest ingredients in the recipe:

Pumpkin: Pumpkin is healthy, and most of its health benefits come from their large amount of beta-carotene. When digested, beta-carotene is converted to Vitamin A, which is essential for eye health and helps prevent heart disease. Pumpkin is also very high in fiber, which aids in digestion, reduces the risk of diabetes, and helps the body maintain a healthy weight.

Spelt: Higher in protein than most flours, spelt may be more tolerable to those with gluten allergies. It is a milder whole-wheat flour that can easily replace all-purpose flour as a healthier alternative.

Cinnamon: Cinnamon helps control blood sugar, enhances brain function, and is anti-inflammatory and anti-microbial.

Greek Yogurt: Greek yogurt has less sodium and carbs and more protein and probiotics than regular yogurt. Greek yogurt improves digestion, boosts immunity and may be more tolerable for those sensitive to dairy.

Almond Milk:  Most nutrients found in almonds are also present in almond milk! It’s packed with many vitamins and minerals that help lower cholesterol and reduce the risk of heart disease. Almond milk is high in calcium and has fewer calories than cow’s milk.


Healthy Pumpkin Spice Waffles 


2.5 cups Spelt flour

1/3 cup dark brown sugar

2.5 tsp baking powder

.5 tsp baking soda

.5 tsp salt

2 tsp cinnamon

2 tsp allspice

1/3 cup oil (canola, olive, flaxseed)

2 tbsp yogurt (I use plain Greek yogurt)

2 cups unsweetened almond milk

2 cups 100% canned pumpkin puree

2 tsp vanilla

*Feel free to experiment with extras! I made my first batch with coconut flakes, dark chocolate chips, and walnuts.


  1.  Mix dry ingredients and wet ingredients separately.
  2. When both ingredients are thoroughly mixed, combine the wet and dry ingredients.
  3. Prepare in waffle maker according to manufacturers instructions. I use a Cuisinart® Classic Round Waffle Maker ($30 at Bed, Bath, & Beyond).

I adapted this recipe from a vegan pumpkin waffle recipe at Post Punk Kitchen.


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