Protein Pumpkin Waffles
This week Eric wanted protein waffles for meal prep, and pumpkin protein waffles felt like the perfect choice. Made with whole wheat flour, pumpkin purée, and warming spices, they’re nourishing and easy to adapt. I added cinnamon apples to mine, while Eric mixed in chopped dark chocolate for a chocolate-chip version. Same batter, different outcomes — a simple reminder that flexible recipes make cooking feel more personal. This recipe is part of our new Nourish Dose series, focused on approachable recipes and thoughtful meal planning. Enjoy!
Ingredients
Waffle Batter
Dry
¾ cup whole wheat flour
¼ cup protein powder
1 scoop collagen peptides (optional)
1½ tsp baking powder
½ tsp salt
Spices
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground allspice
⅛ tsp ground cloves
Wet
2 large eggs
¾ cup unsweetened almond milk
¾ cup pumpkin purée
3 tbsp melted coconut oil
2 tbsp coconut sugar
1 tsp vanilla extract
Optional Mix-In
½ HU dark chocolate bar, chopped
Cinnamon Apple Topping
1 medium apple, thinly sliced
1 tbsp coconut oil
½ tsp ground cinnamon
For Serving
Chopped walnuts
Maple syrup
Instructions
Preheat the waffle iron.
Mix dry ingredients: In a large mixing bowl, combine the whole wheat flour, protein powder, collagen (if using), baking powder, salt, cinnamon, ginger, nutmeg, allspice, and ground cloves.
Whisk wet ingredients: In a separate medium bowl, whisk together the eggs, almond milk, pumpkin purée, melted coconut oil, coconut sugar, and vanilla extract until smooth.
Combine: Pour the wet mixture into the dry ingredients and gently fold until just combined. If using, fold in the chopped HU dark chocolate. Let the batter rest for 3–5 minutes.
Cook waffles: Preheat the waffle iron fully. Lightly grease if needed, then cook the waffles according to your waffle iron’s instructions until golden and lightly crisp on the outside.
Prepare the cinnamon apples: While the waffles are cooking or just after, heat the coconut oil in a small skillet over medium heat. Add the sliced apple and sprinkle with cinnamon. Cook for 3–5 minutes, stirring occasionally, until softened but still holding their shape. Remove from heat.
Serve: Top the waffles with the warm cinnamon apples, chopped walnuts, and a drizzle of maple syrup. Or just a drizzle of maple syrup!
Cheers to healthy living!
xx
Victoria and Eric
Tips From Our Kitchen:
Storage Tip: These waffles are great for meal prep. Once fully cooled, store them in an airtight container in the fridge for up to 4–5 days, or freeze for longer storage. To reheat, pop them in the toaster.
Coconut Oil: When buying coconut oil, look for extra-virgin coconut oil that is cold-pressed and unrefined. These oils are processed without high heat or chemicals, helping preserve their natural fats and flavor. Always check the ingredient list — it should simply say 100% coconut oil. One of our go-to options is:
Choosing Protein Powder: When it comes to protein powder, prioritize options with minimal ingredients, no artificial sweeteners, gums, or fillers. Our favorite plant-based protein is Truvani — it’s clean and simple. We also use animal-based proteins, just with the same focus on quality and ingredient transparency.
Collagen: If using collagen, look for products sourced from grass-fed, pasture-raised animals with no added flavors, sweeteners, or fillers. Quality collagen should list only collagen peptides on the ingredient label. Because collagen absorbs liquid, you may need a splash of extra almond milk if you add it to the batter. After a lot of research, our go-to collagen is:
A note: This post may includes affiliate links. We may receive a commission if you purchase through our links, at no additional cost to you.
