Are you guys more of a waffle or pancake fan? For some reason, I definitely gravitate towards waffles – I like them so much better than pancakes. But, to be honest, it could be because I’m just not that great at making pancakes! They’re never even, the butter gets all gross and then makes the second and third batch a weird color and I’m just not into it!
But these waffles…these waffles are the most beautiful color. And wow, do they taste like fall! The pumpkin spice really suits my fall theme of being 100% basic.
With these, you can just use any of your go-to waffle/pancake mixes. Because I have gestational diabetes, I’m using the Birch Benders keto mix. For these, I also used a sugar free maple syrup, but just use your favorite! It is what it is – just a few months left of this!
In this recipe, you use the pure pumpkin puree as a replacement for eggs/water. It’s such an easy recipe – I made extra and put them in the freezer once they were cooled just so I could grab and go on weekdays. Sometimes, you just need something more exciting than scrambled eggs, ya know!
Next time I do these, I’m going to cut up some apples and sautee them in a bit of cinnamon. Let all those fall flavors really collide!
Pumpkin Spice Protein Waffles with Maple Butter
Equipment
- Waffle maker
Ingredients
- 1 c waffle mix
- 1/2 c pumpkin puree
- 2 eggs
- 2 tsp brown sugar I used Truvia brown sugar replacement
- 1 1/2 tsp pumpkin spice
- 3 tbsp softened butter
- 3 tsp maple syrup
- pecans, for garnish
Instructions
- Combine waffle mix and pumpkin puree until well combined.
- Coat waffle iron with cooking spray; pour batter into iron (refer to your iron's instructions for the correct amount).
- As the waffles are being made, combine softened butter and maple syrup. If using unsalted butter, taste for salt and add a tiny pinch, if needed.
- Serve waffles with maple butter, maple syrup, pecans, etc.
