With multiple variations this fall recipe can easily be made into a healthy breakfast or a deliciously indulgent treat

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As soon as school starts up and the temperature drops below 80 degrees,I take my form as complete and utter fall trash. And I am not ashamed.

I am in love with the whole aesthetic that surrounds Autumn.

The chilly nights, the cozy sweaters, the Bath & Body Works candle scents, the Halloween movies and of course — the food. Particularly food with pumpkins.

Pumpkin pecan waffles satisfy these feelings perfectly.

 

With multiple variations this can easily be made a healthy breakfast or a deliciously indulgent treat.

  • The main ingredient here is the base pancake or waffle batter. For my waffles, I used my favorite box mix, Kodiak Cakes Power Cakes — because they’re packed with 14 grams of protein per serving, which will help keep you fuller for longer — but you can use any base mix you want.
  • Almond milk and eggs are the suggested ingredient for preparing this particular box mix, though these ingredients and amounts may vary depending on your base waffle mix of choice.
  • Obviously, pumpkin is the most important ingredient in this recipe. For this, you can be a simple pumpkin puree for a more subtle and healthier taste, or you can use a canned pumpkin pie mix for an extra flavorful breakfast. I enjoy both, but for this recipe I used the pumpkin pie mix.
  • Pecans are also a very important ingredient here, though they can be easily swapped with any other nuts or seeds of choice if desired. These will not only be mixed into the batter, but also will be sprinkled on top of the finished waffles. For additional fall flavor, I sprinkled craisins on top as well.
  • Lastly, you can not have a fall breakfast without at least one fall spice. Since my pumpkin pie mix already had a few spices added into it, I chose only one spice — cinnamon to use in my batter. However — allspice, ginger, nutmeg and cloves are all other great spices you can mix and match with.

 

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Ingredients:

  • ½ c dry waffle mix — I used Kodiak Cakes Power Cakes
  • ½ c unsweetened almond milk
  • 1 egg
  • ¼ c pumpkin puree or pumpkin pie mix
  • ⅓ -½ c pecans
  • ¼ tsp cinnamon
  • ⅛ c craisins (optional)
  • 1 tbsp maple syrup (optional)

Makes: About 2 waffles

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Step 1:

After chopping up ⅓ c of pecans, mix the nuts, dry waffle mix and spices together in a bowl. Then stir in milk, next, the egg and lastly, the pumpkin.

 

 

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Step 2:

Lightly grease waffle maker. Pour in about half the batter, or until batter thinly fills waffle circle. Cook for about 5 minutes, then remove waffle with plastic fork.

 

 

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Step 3:

Decorate your waffle! Sprinkle remaining pecans, add on craisins and drizzle with maple syrup.

 

 

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Step 4:

Serve with a warm cup of tea, enjoy!

 

 

 

 

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Variation 1 — ⅓ c pecans, pumpkin puree, no craisins or maple syrup

  • 1 serving — 1 waffle
  • 290 calories
  • 17g fat
  • 23g carbs
  • 13g protein
  • 4g sugar

Variation 2 — ½ c pecans, pumpkin pie mix, craisins and maple syrup

  • 1 serving — 1 waffle
  • 420 calories
  • 24g fat
  • 43g carbs
  • 13g protein
  • 24g sugar

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