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:
  • 37 mg
  • 12%
  • 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
Addictive Pumpkin Muffins

These delicious muffins are a low-fat version of a pumpkin bread recipe.

Chocolate Chip Waffles

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


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

  1. 25 Ratings


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!!!


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.


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