Whole Wheat Pumpkin Spice Waffles are made with whole wheat flour, creamy pumpkin, the perfect blend of fall spices, and are topped with a decadent coconut whipped cream. Breakfast just doesn’t get any better than this!
I am a sucker for pumpkin spice. I love that blend of cinnamon, cloves, and nutmeg on a cool fall morning. Pumpkin spice oatmeal, muffins, French toast, and now… Whole Wheat Pumpkin Spice Waffles! (Related: Healthy Pumpkin Oat Bread and Pumpkin Spice Bundt Cake with Maple Browned Butter Glaze)
As the seasons change, I’m into anything that invites coziness. I’m talking leggings, tall boots, big sweaters, pumpkin patches, cider & donuts, homemade chili, and my absolute favorite Leaves candle from Bath & Body Works.
And waffles. I’m totally on a waffle kick. I love trying new flavor combinations and this one is just divine, so perfect for fall breakfast or brunch. Sunday mornings are just made for waffles.
The only prep work these Whole Wheat Pumpkin Spice Waffles need is refrigerating the coconut milk the night before you plan to make them. Here’s the thing about coconut milk: you have to find the perfect can and it has to remain cold the whole time you make it. It sounds tricky, but don’t worry! I was able to make rich, creamy coconut whipped cream on the first try. That’s right – I’d never made coconut whipped cream prior to this! But now I think I’ll put it on everything…
Waffles in general are incredibly easy to make from scratch and the flavor is totally adjustable. I absolutely love the addition of pumpkin for the fall and winter season.
Waffles can be healthy! In these Whole Wheat Pumpkin Spice Waffles, I’ve used whole wheat pastry flour, coconut oil, and pure maple syrup to sweeten them. These waffles freeze wonderfully. Easily pop them in your toaster and have fresh waffles anytime!
Serve these waffles alongside freshly fried turkey bacon or scrambled eggs for a full breakfast or brunch. Top them with fruit like blueberries if you wish, too! And pecans, toasted or raw.
A few notes about the Coconut Whipped Cream: for this to work well, make sure to freeze your mixing bowl and beaters for at least 15 minutes prior to starting the whipped cream. The coconut cream has to stay cold the entire time; otherwise, it may turn out rather runny. I’ve found that the Thai Kitchen brand works best for coconut whipped cream. It’s a very solid coconut milk and not watery at all.
When choosing a can of coconut milk, you want to gently shake it at the store. If you can hear sloshing, put the can back – it’s no good. If you can’t hear anything when gently shaking, purchase it! It’s more likely to set up better (which is why I love this brand so much!).
I added a couple tablespoons of powdered sugar, but you certainly don’t have to. If you don’t want a sweet taste to the coconut cream, skip it!
So back to my waffle kick. I cannot get enough of these Whole Wheat Pumpkin Spice Waffles. Nope. I want them on my breakfast table every. Single. Day. With a giant bowl of Coconut Whipped Cream all to myself. Now that’s my idea of brunch!
- 1 3/4 c. whole wheat pastry flour
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/8 tsp allspice
- 2 large eggs
- 1 c. pumpkin puree (not pie filling)
- 1 c. unsweetened almond milk
- 1/3 c. pure maple syrup
- 1/4 c. coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 (14-oz.) can full-fat coconut milk, refrigerated overnight
- 1-2 Tbsp powdered sugar, optional
Before beginning, place a can of full-fat coconut milk in the refrigerator overnight. Be careful not to shake or move the can.
When you're ready to make the waffle and coconut whipped cream, place a small mixing bowl and the beaters into the freezer 15-30 minutes before starting. When time is up, remove the bowl and beaters from the freezer.
Without turning or shaking the can, open the coconut milk. Use a large spoon to scoop out the cream into the mixing bowl that was in the freezer. Be careful not to get liquid from the coconut milk in with the cream.
Using a handheld mixer and frozen beaters, beat the coconut cream for several minutes until thick and fluffy. Add 1-2 Tbsp powdered sugar, if desired, and continue to beat 1 more minute. Refrigerate until ready to use.
Preheat a waffle iron. In a large bowl, whisk together the whole wheat pastry flour, baking powder, cinnamon, salt, nutmeg, ginger, allspice, and cloves.
In a separate bowl, whisk together the pumpkin, almond milk, maple syrup, melted and cooled coconut oil, and vanilla extract. Whisk in the eggs.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture to keep air in the batter. There may still be clumps of flour remaining.
Spray the waffle iron with nonstick cooking spray. When ready, pour 1/2 c. batter into the waffle iron, spreading with a spatula. Close the lid and cook according to manufacturer instructions, until golden brown. Remove with a fork. Top waffles with coconut whipped cream, maple syrup, and chopped pecans, if desired.
*Time does not include the 8 hours needed to refrigerate the coconut milk nor the 30 minutes to freeze the bowl and beaters.
**Calories includes one sixth of the coconut whipped cream.