Whole Wheat Pumpkin Pecan Waffles
Nothing is as comforting and homey as the smell of pumpkin, molasses, and warm spices at the breakfast table. Our freezable Whole Wheat Pumpkin Waffles will have you dreaming of cool evenings under a cozy blanket no matter what time of year it is.
Ingredients
- 1 individual Egg
- 1 cup Skim Milk
- ½ cups Pumpkin, Canned
- ½ teaspoons Vanilla Extract
- ¼ cups Applesauce
- 1 tablespoon Molasses
- 2 tablespoons melt Coconut Oil
- 2 tablespoons Brown Sugar
- 1 cup Flour, Whole Wheat
- ½ cups Flour, All-Purpose
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ teaspoons Cinnamon
- ½ teaspoons Pumpkin Pie Spice
- ⅛ teaspoons Nutmeg
- ¼ cups chop Pecans
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Separate egg white and yolk in separate bowls.
- 1123878 Upgrade to a paid membership 77040 to unlock all instructions 45107
- 3606211 Upgrade to a paid membership 71872 to unlock all instructions 2509
- 9024495 Upgrade to a paid membership 36523 to unlock all instructions 83817
- 3919281 Upgrade to a paid membership 47290 to unlock all instructions 15877
- 6110909 Upgrade to a paid membership 16848 to unlock all instructions 30832
- 9874029 Upgrade to a paid membership 68766 to unlock all instructions 84206
- 832626 Upgrade to a paid membership 94905 to unlock all instructions 36558
- 5565890 Upgrade to a paid membership 65677 to unlock all instructions 57850
- 8307694 Upgrade to a paid membership 1065 to unlock all instructions 53754
- 2815191 Upgrade to a paid membership 65243 to unlock all instructions 47069
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
- 6903336 Upgrade to a paid membership 89298 to unlock all instructions 79811
- 215297 Upgrade to a paid membership 12909 to unlock all instructions 71750
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Separate egg white and yolk in separate bowls.
- In a large mixing bowl, combine milk, egg yolk(s), pumpkin, vanilla, applesauce, molasses, coconut oil, and brown sugar together.
- Beat egg white(s) with hand mixer until stiff peaks form. Set aside.
- Add remaining dry ingredients and pecans to pumpkin mixture and slowly incorporate.
- Gently fold egg whites into waffle batter.
- Spray waffle iron with cooking spray.
- Pour about 1/3 cup of batter onto each section of the waffle iron. *Depending on the size of your waffle iron, the amount of batter needed per waffle may need to be adjusted.
- Close iron slowly.
- Cook for about 3-4 minutes, or to desired crispness.
- Serve with desired toppings of your choice.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 1 waffle Amount Per Serving
- Calories
- 264
- Total Fat
- 10g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 38mg
- Sodium
- 278mg
- Total Carbohydrates
- 39g
- Fiber
- 3g
- Sugar
- 11g
- Protein
- 7g
- WW Freestyle
- 9
2 Comments
Join the discussionSounds delish but I don’t have a waffle iron. Has anyone tried this recipe in pancake-format? I bet it would be good! 🙂
Hi Katie, I haven’t tried this in pancake format, however I don’t see why it shouldn’t work. If you haven’t tried it, give it a go. This recipe is a hit in my house.