Did you all see the DIY Pumpkin Spice recipe I posted a few days ago? If you’ve already made it, here’s a great opportunity to try it out in a recipe! (I also love to use Pumpkin Spice Mix in this Pumpkin Spice Latte recipe when it gets cold out, and it works great in warm cereals, Overnight Oats, and other sweet breakfasts.)

These Pumpkin Waffles can be eaten as either a breakfast or a main course. My favorite way to enjoy them is on a lazy weekend morning when I have a bit more free time. I love waffles, even if I don’t get to make them as often as I’d like! And if “pumpkin” and “pumpkin spice” in this recipe aren’t autumnal enough for you, the cranberry compote and chopped nuts will definitely satisfy all of your fall cravings!

You may have noticed that dried cranberries can only be bought in sweetened form, and there’s a really good reason behind that: unsweetened cranberries are really friggin’ sour! The dried cranberries I purchase are sweetened with apple or pineapple juice (available in organic shops) instead of household sugar. Cranberries are very healthy and – just like pumpkin – are often deemed a superfood. You can read more about cranberries in this post

But first, here’s the recipe:

Pumpkin Waffles with Cranberry Compote {Sugar-Free}

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time
  • 200 g fresh cranberries
  • 6 tbsp rice ayrup*
  • 1 generous pinch ground vanilla* or 1/2 pure vanilla extract
  • 200 g spelt flour
  • 1 tbsp baking powder*
  • 1/2 tsp Pumpkin Spice homemade or store-bought
  • 2 tbsp coconut oil*
  • 300 ml almond milk* or oat milk
  • 4 tbsp pumpkin purée
  • 2 tbsp pecans or walnuts
  1. Wash cranberries and simmer in 50 ml water over medium heat for about 10 minutes, stirring occasionally. Stir in vanilla and four tablespoons of rice syrup.
  2. Combine flour, baking powder, and pumpkin spice in a bowl. Melt coconut oil. Add 1 tablespoon coconut oil, 2 tablespoons rice syrup, almond milk, and pumpkin purée to the dry ingredients, working everything into a batter.
  3. Spread remaining coconut oil on a waffle iron* and bake four waffles in succession. Serve with cranberry compote and top with coarsely chopped nuts.
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Rice syrup is quite a mild sweetener, so feel free to add a bit more depending on your tastes. Because it’s virtually colorless, I find rice syrup to be a practical choice for when I don’t want pastries or other food taking on the dark color of sweeteners like dried fruits, coconut blossom sugar, or coconut blossom syrup.

These waffles can easily be prepared in advance and even frozen – just defrost and toast again before serving.

Check out more sugar-free recipes in my book Zuckerfrei:*


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