Spiced Pumpkin Whole Wheat Waffles

We celebrated my oldest son’s college graduation last night, so needless to say (although I am writing it), none of us got up very early this morning.  It was a nice gathering of family and friends.  Good food and good company: few things in this life will ever top that.

This morning my youngest wanted waffles and asked if I had any pumpkin.  I did have some on hand.  So we decided to make a recipe that used the whole can.  Few things I detest more then having half a can left and messing with trying to keep it for later use.  Whole wheat, spices, with molasses as the main sweetener.  A bit of sliced almonds added just after the pour into the iron.  Blueberries for the top.

Nice thing is you can mix it up in the food processor in about the same amount of time it takes for the waffle iron to warm up.  By making a bigger batch, I could freeze the extras for school day mornings when he wants a hot breakfast with no time to cook one.


You’ll need: (makes about 12-14 waffles)

2 cups whole wheat flour

1 Tbs baking powder (aluminum free)

1/8 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

2 pinches ground cloves

3 Tbs raw sugar

1 15 oz can pumpkin puree

1/2 cup vegetable oil

1/4 cup molasses

2 eggs

2 cups low fat milk

1 tsp vanilla extract

Sliced almonds, as desired (optional)

Fresh fruit, yogurt, or syrup for topping


Plug in your waffle iron and let it preheat.

While the iron is getting hot….

Combine the dry ingredients in a medium bowl.  Set aside.  In your food processor, combine the wet ingredients and process on low until combined.  Remove the lid and add the dry mixture.  Replace lid and process until just combined.  Note: The batter may look a little thin but the whole wheat will thicken it in just a couple of minutes.

A quick shot of oil on each side and then I use my 1/2 cup measure to add batter to each side of the iron and then sprinkle the almonds on before closing the lid.


Cook according to your irons instructions.  Add your favorite toppings.  We like blueberries with this one.  Adding the berries to the batter makes them stick to the best of non-stick irons!



After allowing the extra waffles to cool, place in a freezer bag with wax/parchment paper between waffle layers.  Pop into the toaster for a hot breakfast anytime!



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