Must we really restrict ourselves to waffles just for breakfast? There is no written rule that says you can’t enjoy a nutrient- filled waffle at three o’clock in the afternoon with a good cup of tea! Experiment a little, make these pumpkin waffles anytime you feel like it. After all, we all need a little extra vitamin A, D and B while satiating our hunger with healthy fats and plenty of protein. This pumpkin waffle recipe delivers on all of those and then some! The addition of almond butter to this recipe is a stroke of genius! These waffles not only complement your omega and fiber needs, but also add the earthy and nutty flavor you’d expect in a pumpkin waffle. Perhaps the best part of a waffle is how close it tastes to a fluffy piece of cake; nevertheless, t it is ready in less than 90 seconds! When you have a hot waffle iron, there is no limit. You can add whatever toppings suit you to make it simple or as complex as you wish.
A note about the cup of pumpkin puree: This recipe calls for pumpkin puree, which is easily found in a can in your grocery store all year-round, although it does make it to the center isle during the months of October through December. However, you can also make your very own! We suggest trying to make it yourself, at least once. We recommend this not only for the experience, but to taste the difference. Homemade pumpkin puree is bursting with freshness. Making it is is much easier than it sounds, and can be cheaper too when pumpkins are in season and on sale. There are many varieties of pumpkins. Try medium size pumpkins labeled as “sugar” or “pie” pumpkins to begin. Using a large and sharp knife, slice them in half and clean out the seeds and strings from the middle. Cover the open sides with foil or parchment paper. Then place it in the the oven, in a baking dish or pan, for about 45 minutes at 350 degrees Fahrenheit. That’s it! Just scoop out the soft center and mash it all with a fork. Store in airtight container in the refrigerator for up to seven days, or freeze to use later. You’ll surprise yourself with how many different ways you can enjoy this vegetable. Just sprinkle some salt and add a little butter for the perfect dinner side dish. Or add some cinnamon and a couple tablespoons of milk for a simple dessert. Whichever ways you choose to enjoy your fresh pumpkin puree, just remember to save a cup of it to make these waffles!
Try one of our other Fall recipes like our Vegan Pumpkin Fudge.
Carolina Jantac, MS, RD, LD
- 1 cup of pumpkin puree
- 2 eggs
- 1 cup of whole wheat flour
- 1 teaspoon of pumpkin spice
2 tablespoon of Once Again Creamy Almond Butter or 1 squeeze pack
- 1 tablespoon of baking powder
- 1 cup of milk of your choice— We used almond milk
- In large bowl, lightly beat eggs, add in pumpkin and almond butter.
- Next add in flour, baking powder and pumpkin spice. Mix well and start adding in milk until mixture is not too liquid—it may require a bit less milk than a cup depending on how watery the pumpkin mixture is.
- Then measure about ½ cup of the mixture into waffle iron and bake according to the setting on your machine. You may also use this mixture as a pancake batter! Enjoy these waffles with syrup or honey.