Light, fluffy and simple Whole Wheat Pumpkin Chocolate Waffles made with Cacao Powder and sweetened with Stevia! These healthy pumpkin waffles with all the chocolate and pumpkin spice are freezer friendly and perfect for breakfast or dessert!
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To tell you the truth, the only reason I tried these waffles was to use up a bunch of canned pumpkin left from Thanksgiving.
The plan was to make them maybe once or twice – testing and a shoot. But I ended up liking them so much the first time, I made 3 more for the shoot just so I could eat them over and over!
And of course I had to add ice cream for the shoot coz these waffles really feel more like dessert than breakfast!
Ingredients for Healthy Pumpkin Chocolate Waffles
These waffles really are healthy in the truest sense – no sugar, no oil, no butter, just clean ingredients!
- Whole Wheat Pastry Flour to get the light and fluffy pumpkin waffles but keep them healthy. You could sub in all-purpose, but it won’t be as healthy or whole grain anymore
- Cacao Powder or Unsweetened Cocoa Powder
- Pumpkin Puree like the one from Libbys; Make sure it’s not pumpkin pie filling (this has sugar and such added)
- Pumpkin Pie Spice for perfect pumpkin pie waffles! You can also make your own with ground Cinnamon, Nutmeg, Ginger and Cloves; See the recipe notes
- Stevia sweetener powder to make sugarfree waffles since there’s no added sugar here . You can replace it with regular sugar or a 1:1 sugar-free substitute like Lakanto.
- Eggs
- Almond Milk for a dairy free recipe, but you could use another regular milk
- Baking Powder
- Cinnamon and Nutmeg – these spices pair just right
Let’s make Whole Wheat Pumpkin Chocolate Waffles
If you thought making homemade waffles was hard, well these pumpkin waffles are really easy to make. A lot easier than pancakes too since you don’t need to worry about flipping and such.
Here’s what it takes:
- Mix the whole wheat flour, cacao powder, pumpkin pie spice, stevia powder and baking powder in a bowl. Set it aside.
- In an other (large) bowl, whisk together the pumpkin puree, almond milk, eggs and vanilla.
- Add the dry mix to the dry and gently fold to combine. Don’t over-mix; the batter will be thick. Some small lumps are okay.
- Grease the waffle iron with cooking spray and scoop out about ⅓ cup batter in the middle; No need to spread it.
- Close and let cook for 3½ minutes – or according to your machine specifications.
And just repeat this with all of the batter. You should have about 4 waffles.
How to store Freezer-Friendly Pumpkin Spice Waffles:
These pumpkin waffles are a great meal prep breakfast recipe for fall; In fact, I did the whole make-ahead and store thing for these and ate waffles every day for 4 days straight!
In the Fridge: Keep the waffles in an airtight container, and they should last about 3-4 days.
Freezer: Stack the waffles up with parchment paper pieces in between and place them in freezer-safe zipper bags. They should last about a month!
How to reheat frozen waffles:
Reheat the frozen waffles in a toaster oven or oven at 400°F for about 7-10 minutes to get a nice crispy edge.
I would not recommend using a microwave to defrost these or they might get too soggy.
Tips to make Fluffy Whole Wheat Pumpkin Waffles
- Use Pumpkin Puree and not pumpkin pie filling. This can either be canned or homemade.
- Don’t over-mix the batter, or too much gluten will form because of the whole wheat flour, and you will get dense waffles instead of light and fluffy ones.
- Grease the waffle iron with oil spray between each use, especially if your iron is non-stick.
- Scoop out the mixture into the middle of the iron and do not spread. The batter will spread on its own.
- Do not use too much batter – it will spread and rise a lot and will over-flow the iron or stick to the edges.
Options for the best Chocolate Pumpkin Waffles
Simple Pumpkin Waffles for Breakfast
- Top them with some fresh fruit like Strawberries, Blueberries or Bananas
- Peanut Butter, Almond Butter – or Cashew Butter for a nut-free option – would go really well with the chocolate and pumpkin spice flavor in these waffles
- Maple syrup is apparently an option, but not my top choice to go with chocolate to be honest. I’d recommend a sugar-free one from Lakanto or Sweetleaf Stevia
- Add in some (sugar-free again) chocolate chips in the batter too and pumpkin chocolate chip waffles!
Healthy Chocolate Waffles for Dessert?
- Chocolate Syrup! My favorite way to serve these healthy pumpkin waffles is to turn them into a double chocolate chocolate waffles by pouring on some sugar-free chocolate syrup.
- And some Vanilla Ice cream to make something like a Thanksgiving dessert 🙂
Some more Healthy Waffle recipes you’ll love
- Crispy Sweet Potato Protein Waffles
- Light and Crispy Protein Powder Waffles
- Oatmeal Waffles with Cacao Coconut Butter
Simple Healthy Pumpkin Chocolate Waffles (Whole Wheat)
Ingredients
- ¾ cup Whole Wheat Flour, 90g
- ¼ cup Raw Cacao Powder or Unsweetened Cocoa
- 2 tsp Pumpkin Pie Spice
- 2 tsp Baking Powder
- Stevia Sweetener, ⅓ cup sugar worth (Use your brand’s Conversion Chart)
- ¾ cup Pumpkin Puree, not pumpkin pie filling, 180g
- 1 cup Almond Milk, or other
- 1 Egg
- 1 tsp Vanilla Extract
- Cooking oil spray, for greasing
Instructions
- Preheat waffle iron.
- In a bowl, combine flour, cacao powder or cocoa, pumpkin pie spice, baking powder and stevia sweetener and mix.
- In a large bowl, whisk together pumpkin puree, almond milk, egg and vanilla.
- Add dry mix to wet and gently fold to combine. Do not over-mix, the batter will be thick.
- Spray waffle iron with cooking oil spray.
- Scoop out ⅓ cup batter into middle of prepared waffle iron. Do not use too much, the batter will spread and waffle will rise a lot.
- Cook for 3½ minutes, or according to your waffle iron instructions.
- Remove from waffle from iron and repeat with remaining batter, greasing each time.
- Top with chocolate syrup, vanilla ice cream or fruit.
Notes
- For homemade pumpkin pie spice: 1½ tsp Cinnamon, ¼ tsp Nutmeg, ¼ tsp Ginger, ⅛ tsp Cloves
- To replace stevia sweetener, use sugar, but add about 1 tablespoon of milk.
- Fridge: 3-4 days in an airtight container.
- Freezer: 1 month stacked with parchment paper pieces in between and placed in freezer-safe zipper bags.
- Servings: 4 medium round waffles | Serving size: 1 waffle
- Calories: 156kcal
- Fat: 2.7g | Saturated fat: 0.8g
- Carbohydrates: 25.6g | Fiber: 4g | Sugar: 2.1g
- Protein: 6.1g
These pumpkin chocolate waffles turned out so delicious and the recipe was so easy to follow! I had them for breakfast but love that you can easily also make it a dessert option, which I’ll be trying next time. So good! Can’t wait to try more recipes.
This really is a great use for canned pumpkin. And definitely a dessert option too!
I can’t wait to see what recipe you go for next 🙂