Pumpkin Waffle Cakes

       The Movement Menu - Pumpkin Waffle Cakes

I have been eating brunch all day long. It’s easy to do that when I whip up a batch of these Pumpkin Waffle Cakes. They are so quick and easy to make, keep well in the freezer and can be re-heated in a toaster oven. That being said, I have no problem eating waffles all day long when they taste this good.

The Movement Menu - Pumpkin Waffle Cakes

For breakfast, I can pair these with bacon, some butter or ghee and maple syrup. For lunch, I can throw some chicken or tuna salad in between them to make a sandwich. And for dinner, I usually just turn these into dessert. Dessert for dinner is perfectly acceptable, am I right? With some ice cream scooped on top, I consider these to be the perfect substitute for a “normal” dinner.

The Movement Menu - Pumpkin Waffle CakesThe Movement Menu - Pumpkin Waffle Cakes

Aside from all of this wild waffin’ going down, I have finally perfected the art of making bacon. Considering how much bacon I eat, I am shocked it has taken me THIS long to make it such a fine piece of art. I found these long and thick strips of bacon at my local market. They do not shrivel up when I bake them!! I lay them out on a parchment-lined baking sheet. Then, I place the baking sheet into a cold oven, crank the heat up to 425 degrees Fahrenheit. After the oven has reached that temperate, I cook the bacon for another 5-7 minutes, until it’s looking all crispy and magical. Wam, BAM.

Top these waffles off for breakfast with some grassfed butter or ghee. Then, pour a generous amount of real maple syrup over the top. Coffee? Absolutely. Have a wonderful weekend, everyone!

The Movement Menu - Pumpkin Waffle Cakes

Print Recipe

Pumpkin Waffle Cakes

Ingredients
  • 1 cup pumpkin purée
  • 1/2 cup canned coconut milk
  • 1 1/2 cups sifted almond flour
  • 4 eggs whisked
  • 3 tablespoons raw honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
Info
Cook Time 5 minutes
Prep Time 10 minutes
Servings
-3
Recipes Breakfast
Recipe Notes

Top these off with grass-fed butter, your favorite nut butter, fresh fruit, maple syrup, more raw honey, etc. They also taste wonderful on their own!

Info
Cook Time 5 minutes
Prep Time 10 minutes
Servings
-3
Recipes Breakfast
Recipe Notes

Top these off with grass-fed butter, your favorite nut butter, fresh fruit, maple syrup, more raw honey, etc. They also taste wonderful on their own!

Ingredients
  • 1 cup pumpkin purée
  • 1/2 cup canned coconut milk
  • 1 1/2 cups sifted almond flour
  • 4 eggs whisked
  • 3 tablespoons raw honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
Instructions
  1. Whisk together eggs, coconut milk, vanilla extract and raw honey in a medium sized bowl.
  2. Slowly mix in the dry ingredients and the pumpkin purée.
  3. Turn on your waffle maker and spray it lightly with your fat of choice (even if your waffle iron is non-stick, it could use a little extra love).
  4. Ladle your batter into the waffle maker (a little goes a long way, you don't want your batter overflowing after you close it).
  5. Let cook for roughly 4-6 minutes, until your waffle is looking gorgeous and golden brown.
There is no Nutrition Label for this recipe yet.

 

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Thalia @ butter and brioche
Guest

I wish I was waking to a stack of these pumpkin waffles tomorrow morning. They look so flavorsome, spiced & delicious… I just want to devour them with a lot of maple syrup and crispy bacon too!

The Movement Menu
Guest

Thanks so much… they are delicious with bacon– I highly recommend 🙂

Jen and Emily @ Layers of Happiness
Guest

Dessert for dinner is TOTAlly the way to go! These look amazing!!

The Movement Menu
Guest

Right? My motto…

Shaun
Guest

These look fantastic! What kind of waffle iron do you use?

The Movement Menu
Guest

I have a Hamilton Beach waffle maker! 🙂

Olivia
Guest

Hi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious! I will tag you in the photo and put your website address on the post! Hope this is okay, thanks 🙂 x

The Movement Menu
Guest

Hi Olivia, thank you for asking me! You absolutely can use it on your IG page as long as you credit me… I look forward to seeing it!

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