Pumpkin Waffles

Pumpkin Waffles

Splenda(R) 0

"Nothing beats the smell of freshly baked waffles on a cold wintery day."

Ingredients 20 m {{adjustedServings}} servings 163 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
  2. Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
  3. Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
  4. Whisk together egg and SPLENDA(R) Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
  5. Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.
Tips & Tricks
Chocolate Chip Waffles

Make a sweet treat for breakfast with this recipe for chocolate chip waffles.

Maple Pumpkin Donuts

Oven baked pumpkin doughnuts with maple glaze.


  • Note
  • Serving Size: 1 waffle
  • Follow manufacturer's directions for bake times.
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Reviews 21

  1. 25 Ratings


This recipe came out perfectly with some minor changes--I do not use Splenda and didn't see that it was a Splenda-centric recipe so when I got to adding the sweetener part, I substituted 1/4 c. light brown sugar. I also left out the molasses altogether because I didn't want it to be overly sweet. I also doubled the recipe for our family's needs. The waffles turned out very fluffy, with just the right amount of pumpkin and spice flavor.


Wow! If you love pumpkin, you're gonna love this breakfast treat! What a great way to spruce up regular 'ol waffles with a nice touch of autumn flavors. I used a heaping teaspoon of pumpkin pie spice vs. cinnamon, nutmeg, and ginger. I also added a generous helping of vanilla to the batter. Next time I might add walnuts or mini chocolate chips. These were oh so good topped with maple syrup and a dollup of whipped cream dusted with a little pumpkin pie spice - YUM!!!


Love the taste of pumpkin- it's great for breakfast.