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    Home » Recipes » Breakfast

    Pumpkin-Almond Waffles Recipe

    Published: Nov 21, 2023 by Amanda Mason · Leave a Comment

    Yield 6
    Cook 7 minutes minutes
    Prep 10 minutes minutes
    Jump to Recipe
    Pumpkin waffle on a plate with fruit and wipped cream on top.
    Pumpkin waffle getting sliced with a fork.
    Pumpkin almond waffles on display with naked almond container on the side.
    Pouring syrup onto pumpkin waffles from the top.
    Pumpkin protein waffles on a sheet pan.

    These pumpkin-almond waffles with protein are the perfect way to start any day! Each waffle is fluffy, full of flavor, and packs 8 grams of protein, thanks to Naked Almond Flour!

    A fork cutting into a plate of pumpkin waffles, topped with butter, syrup, and berries.

    This is a sponsored post written by me on behalf of Naked Nutrition. All opinions are my own.

    If carb-heavy waffles and pancakes leave you feeling a little sluggish in the mornings, they need an upgrade! These protein packed pumpkin-almond waffles are full of seasonal flavor, fluffy on the inside, with the perfect crunch on the outside. And because we swap some of the flour with almond flour, each waffle has 8 grams of protein to help keep you full and satisfied. Serve these alongside a spinach frittata or with a side of sous vide bacon for a tasty, balanced weekend breakfast!

    Wishing you could enjoy waffles any morning of the week? While these fall-favorite waffles only take around 15 minutes to make, start to finish and you can easily freeze leftovers to reheat in the toaster for a quick and delicious weekday breakfast! That's fast enough for any busy morning!

    A fork cutting into a plate of pumpkin waffles, topped with butter, syrup, and berries.
    Jump to:
    • Naked Almond
    • Why This Recipe Works
    • 🛒 Ingredients You'll Need
    • 🥣 Step-By-Step Recipe Instructions
    • 🙋🏼‍♀️ Recipe FAQS
    • 💭 Expert Tips
    • 🍪 More Pumpkin Recipes
    • Pumpkin-Almond Waffles Recipe

    Naked Almond

    A close up of naked almond flour.

    To make these waffles as filling and satisfying as possible, I turned to one of my favorite bake-worthy protein powders. Naked Almond Flour is made from only powdered almonds. No artificial flavors or sweeteners, no fillers, and no gums or thickeners. It's literally just powdered almonds and adds the most amazing nutty flavor to these waffles. Almonds are naturally high in protein and low in carbohydrates, helping to make these waffles more balanced, nutritious, and flavorful than ones using only whole wheat flour.


    Why This Recipe Works

    1. Each waffle has 8 grams of protein and a delicious nutty flavor, thanks to swapping some of the wheat flour for almond flour.

    2. Only 2 tablespoons of added sugar are used for the entire recipe. These pumpkin-almond waffles taste naturally sweet from the pumpkin puree and powdered almonds.

    3. They have a fun seasonal flavor full of the warm spices you'll crave all fall and winter long!


    🛒 Ingredients You'll Need

    All of the ingredients needed to make pumpkin waffles: Baking powder, salt, sugar, pumpkin pie spice, whole wheat flour, naked almond, buttermilk, eggs, vanilla extract, and vegetable oil.
    • Whole Wheat Flour - used as the waffle base, adding a hearty texture and more nutrition than all-purpose flour.
    • Naked Almond Flour - adds a nutty flavor, a bit more softness to the waffles, and plenty of protein to make these pumpkin waffles a more balanced breakfast choice.
    • Pumpkin Puree - for a velvety texture and seasonal fall and winter flavor.
    • Buttermilk - for a slight tang in flavor and to lighten the dough, keeping the waffles from being too dense.
    • Vanilla Extract - adds a delicate vanilla flavor.
    • Eggs - act as a binding agent and give the waffles structure.
    • Vegetable Oil - a source of fat to keep the waffles tender. Can use any type of vegetable oil.
    • Pumpkin Pie Spice - made from a blend of cinnamon, nutmeg, ginger, cloves, and allspice for a slightly spicy and warm flavor, complementing the pumpkin.
    • Sugar - just a small amount to sweeten up the waffles.
    • Baking Powder - for a slight rise while they bake in the waffle iron.
    • Salt - to enhance the overall flavor of the waffles. Just a bit goes a long way!

    🥣 Step-By-Step Recipe Instructions

    Step 1: Preheat the waffle maker on medium-high heat. Whisk the flour, baking powder, and salt together in a large bowl.

    combining the Naked almond flour, salt, whole wheat flour, and baking powder for the pumpkin waffles.

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    Step 2: Whisk the remaining ingredients in a separate, medium bowl until combined.

    Whisking the wet ingredients for pumpkin waffles.

    Step 3: Pour the wet ingredients into the dry ingredients and whisk until combined and no large lumps remain.

    Pouring the wet ingredients into the dry ingredients.

    Step 4: Pour some batter into each well of the waffle maker and close the lid.

    Pouring the batter into a waffle iron.

    Step 5: Cook the waffles until golden brown and crisp, 5-6 minutes.

    Pumpkin waffles, completely done in the waffle iron.

    Step 6: Serve the warm waffles with syrup and your favorite toppings!

    Pouring syrup on a plate of three pumpkin waffles with butter.

    Don't feel like adding other foods like eggs or bacon to balance your plate of waffles? With this pumpkin-almond waffle recipe, there's no need. Three waffles have an amazing 24 grams of protein. Each bite has a perfectly soft center with the little crunch you love and miles of pumpkin spice flavor!

    🙋🏼‍♀️ Recipe FAQS

    How long do waffles take in the waffle iron?

    On medium-high heat, waffles should be fully cooked after 5-6 minutes.

    How can you add protein to waffles?

    To make waffles higher in protein, use a high-protein flour like powdered almonds. You can also include additions like chia seeds, crushed nuts, or even slather them with peanut butter!

    A plate of pumpkin waffles with butter and syrup.

    💭 Expert Tips

    • Avoid overmixing the batter. Mix the wet ingredients into the dry until just combined until most flour spots are gone.
    • Store any leftover waffles in the refrigerator in an airtight container for up to 3 days. Reheat by placing them into the toaster or toaster oven until heated through.
    • To make freezer waffles, follow the directions, but slightly undercook the waffles so the outsides are not quite golden brown. Lay them on a parchment-lined baking sheet in a single layer and freeze for at least 2 hours. Store them in a freezer-safe bag for up to 3 months. To reheat, just take a waffle out of the freezer and pop it into the toaster until heated through.

    🍪 More Pumpkin Recipes

    • White muffin tin containing 6 Pumpkin Chocolate Chip muffins, napkin, leaves and acorns on table.
      Pumpkin Chocolate Chip Muffins
    • Pumpkin Banana Bread Recipe
    • Pumpkin pie sitting on a wooden table, mini pumpkins on table.
      Pumpkin Pie
    • Chocolate Chip Pumpkin Cookies

    If you made these pumpkin waffles or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!

    📧 Don't forget to subscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!


    Pumpkin waffle getting sliced with a fork.

    Pumpkin-Almond Waffles Recipe

    This pumpkin waffle recipe is full of warm and spicy pumpkin flavor and the perfectly soft on the inside but crunchy on the outside texture you love – with the added bonus of 8 grams of protein per waffle thanks to the addition of Naked Almond Flour!
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    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 7 minutes minutes
    Total Time: 17 minutes minutes
    Servings: 6
    Calories: 182kcal
    Author: Amanda Mason

    Equipment

    • waffle maker

    Ingredients

    • 1 cup whole wheat flour
    • ½ cup Naked Almond Flour
    • 1½ teaspoons baking powder
    • ⅛ teaspoon kosher salt
    • 2 eggs
    • ½ cup vegetable oil
    • ¼ cup canned pumpkin
    • 2 Tablespoons granulated sugar
    • ¾ cup buttermilk
    • 2 Tablespoons pumpkin pie spice mix
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat the waffle maker on medium-high heat.
    • Whisk the flour, baking powder, and salt together in a large bowl.
    • Whisk the remaining ingredients in a medium bowl until combined. Pour into the dry ingredients and whisk until combined and no large lumps remain.
    • Pour some batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, 5-6 minutes.
    • Serve the warm waffles with your favorite toppings!

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Nutrition

    Calories: 182kcal | Carbohydrates: 23g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 103mg | Potassium: 256mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1719IU | Vitamin C: 0.4mg | Calcium: 115mg | Iron: 2mg
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    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

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