Ingredients:

  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (2g) pumpkin pie spice
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (245g) pumpkin puree (unsweetened)
  • 1/2 cup (120g) plain Greek yogurt
  • 2 large (100g) eggs
  • 3 tbsp (42g) melted coconut oil
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Whisk together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined and clump-free.
  2. In a separate bowl, whisk the pumpkin puree, Greek yogurt, eggs, melted coconut oil, maple syrup, and vanilla extract until the mixture is smooth and uniform in color.
  3. Gently fold the wet ingredients into the dry ingredients using a spatula, stopping as soon as no streaks of flour remain to avoid over-mixing.
  4. Pour 1/4 cup (60ml) of batter into a preheated, greased waffle iron.
  5. Cook until the steam stops escaping the iron and the edges are a deep mahogany gold.