Pumpkin Waffles

Healthy Pumpkin Waffles with 15 grams of protein, hidden fiber, and so much pumpkin spice goodness! They're crisp on the outside, soft and fluffy in the center, and the BEST cozy high-protein breakfast for fall. I love that a big batch of these waffles come together in under 30 minutes, and they're great for freezing and reheating throughout the week. Even my kids love these, they're SO good!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 347kcal

Author Christine McMichael

Equipment

Ingredients

1 1/3 cups all-purpose flour all-purpose or whole wheat
1 1/2 teaspoons baking powder
1 1/2 Tablespoons pumpkin spice
1/3 cup pumpkin puree
1 cup cottage cheese full fat is best
3 large eggs
1 Tablespoon maple syrup
1 teaspoon vanilla extract
2 Tablespoons coconut oil melted and cooled

Instructions

In a large bowl, whisk together the flour, baking powder, and pumpkin spice.
Add the pumpkin puree, cottage cheese, eggs, vanilla, maple syrup, and vanilla to the blender and blend until smooth.
Add the blended ingredients to the dry ingredients and stir gently.
Stir in the coconut oil, still until well combined. The batter will be thick.
Preheat the waffle iron. Spray both sides with oil or rub with butter.
Scoop about 1/4-1/3 cup batter into each waffle cavity.
Cook for 3-4 minutes (mine took 3, but this depends on the waffle iron).
Top with syrup and enjoy!

Video

Notes

Be sure to spray both sides of the iron with oil (or rub a stick of butter on both sides) to prevent burning or sticking.
I cooked these waffles for exactly 3 minutes and they were perfect. Be careful not to cook them for too long or the waffles could quickly burn!
My waffle maker ends up making 11-12 waffles total, so a serving is about 3 waffles. However, I've tested this on a larger waffle maker and it can make about 4-6 waffles instead, so a serving would just be 1 large waffle in that case!

Nutrition