Cinnamon Pumpkin Waffles

As you well know, I am very excited for Fall. Nothing beats the cool, crisp air and the smell of spices. These Cinnamon Pumpkin Waffles are a great way to add the ‘Fall’ touch to your table. They are very filling and healthy too! I hope you enjoy!

Cinnamon Pumpkin Waffles

adapted from Cooking Light


  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup flax seed meal
  • 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cup skim milk
  • 1 1/2 tbsp canola oil
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 2 eggs
  • 1 egg white
  • 1 cup canned pumpkin


  1. Preheat waffle maker.
  2. Mix first 6 (dry) ingredients together in a large bowl.
  3. In a separate bowl, mix the rest of the (wet) ingredients.
  4. Pour the wet ingredients onto the dry ingredients (keeps the flour from going everywhere) and mix.
  5. Spray the waffle maker with canola oil spray (or Pam) and cook according to your manufacturer’s instructions.
  6. Put the waffles in the preheated 250° oven to keep warm while you cook the others. (If you have any left over, freeze them for a midweek breakfast without the hassle!)

Servings: 5 – 6 (depending on your waffle maker)


  1. Being one for plain-jane waffles, I was pleasantly surprised when they showed up on my plate! Very tasty. Now, if I only had some whip cream to top them off.

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