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So, chaffles have taken the world by storm! I came up with the perfect pumpkin pie chaffle recipe for the fall!
I decided it was time to move on to even better ones once I figured out how to make the most basic and fool-proof chaffle recipe.
Cold weather is around the corner and we’re craving pumpkin spice everything.
I thought “what better way to celebrate fall, than to make a chaffle with the best fall flavors – cinnamon, nutmeg and a little “sugar.”
This pumpkin pie chaffle follows my original chaffle recipe with a few tweaks to bring in the pumpkin spice flavors.
What I will say about this chaffle is to tread carefully. A little pumpkin flavor goes a long way in this one, and you don’t need much.
This pumpkin pie chaffle recipe makes 2 large chaffles, and 4 minis. The serving size is 1 big chaffle, or 2 mini chaffles.
You can cut the recipe in half if you’d like!
This chaffle doesn’t need syrup. Eat it with some whipped cream and pecans on top, it’ll be like you never missed pumpkin pie in the first place.
Here’s how you make a pumpkin pie chaffle
You’re going to mix your dry ingredients together first.
Then, you’ll add your wet ingredients to the dry ingredients and make paste.
Thoroughly coat your cheese and make sure the mixture covers all of the cheese so you don’t have any holes.
Spread the mixture across your waffle maker.
Bake in your waffle maker according to its specifications.
Check out the full recipe and ingredients below.
I also have some detailed notes for low carb-ers vs keto-ers in the recipe card!
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Pumpkin Pie Chaffle
- Total Time: 15 minutes
- Yield: 2 large chaffles 1x
Description
A fall recipe to celebrate chaffles and the change of the season.
Ingredients
- 1 tablespoon of almond flour
- 1 egg
- 1 teaspoon swerve
- 1 teaspoon vanilla extract
- 1 teaspoon of cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon baking powder
- 1 cup mozzarella cheese
- 1/4 cup pumpkin puree
- Optional whipped cream and pecans for the top.
Get Recipe Ingredients
Instructions
- In a bowl, mix together, egg and vanilla extract and pumpkin puree.
- Mix in baking powder, almond flour, swerve, cinnamon and allspice
- Lastly, add in the mozzarella cheese and coat it evenly with the mixture.
- Spray your waffle maker with oil and let it heat up to its highest setting.
- Cook the waffle, checking on it every 5 minutes until it gets crunchy and golden. A tip: Make sure you put in half of your batter. The waffle maker can overflow, making it a messy process. I suggest putting down a silpat mat for an easy clean up.
- Take it out carefully, and top it with whipped cream and pecans.
Notes
- Don’t try to force your waffle maker open with the batter in. Your batter will come apart and the waffle won’t retain its shape. You’ll know your chaffle is ready when the lid opens easily without feeling like anything is stuck.
- This recipe can be frozen, and reheated in the microwave for 30 seconds – 1 minute. Let it cool for 1 minute, and the crunch comes right back – it’s actually crunchier than fresh, which seems like a miracle to me!
- The recipe will freeze up to 7 days.
- As indiated by users, the recipe makes 4 mini chaffles in the DASH mini waffle maker, or 2 chaffles in a regular sized chaffle maker. Eat what fits in your macros, but the nutrition information listed is for 1 large chaffle.
- 99% of pumpkin puree cans have sugar. It comes from the pumpkin itself If you’re keto make it super low carb by avoiding the pumpkin puree and just go for the spice. It tastes just as good and saves you 5g of carbs.
- Note, this recipe uses a low moisture, part skim mozzarella. If you use a full fat, or non-fat cheese, this will change your macros.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 chaffle
- Calories: 159
- Sugar: 2.4 g
- Sodium: 459.8 mg
- Fat: 3.2 g
- Carbohydrates: 8.1 g
- Fiber: 2.9 g
- Protein: 22 g
- Cholesterol: 103.2 mg
12 Responses
how much of the spice do you use if you don’t use the pureee?
You could start with 1 teaspoon and scale up. Keep in mind you can also sprinkle some on after you cook them in your waffle iron.
What are the macros???
Macros are always listed in the recipe card.
Nutrition Facts
Serving Size 1 chaffle
Serves2
Amount Per Serving
Calories 243
% Daily Value*
Total Fat 15.2g 19%
Cholesterol 133mg 44%
Sodium 464mg 20%
Total Carbohydrate 12.2g 4%
Dietary Fiber 2g 7%
Sugars 1.5g
Protein 18.1g 36%
Vitamin A 278.6µg 31%
Vitamin C 1.5mg 2%
Note: using different brands and changing ingredients will change your nutritional value. Nutritional data is provided as a courtesy. Verify your macros as you see fit.
What is the nutritional value?
Surprisingly awesome. Just found chaffles this weekend and trying many recipes. Missed breakfast sandwiches so much. Thank you
So glad you loved it, and you’re on the chaffle train! Thanks for visiting, Tracey!
This thing is so freaking good! Crispy from the cheese, flavored just right, filling, and not to mention – totally instaworthy!!! I’m so lucky to call you my bestie
EASILY 5 stars bro this thing is amazing. I don’t even like “pumpkin spice” things but this is just so perfect for fall and the pumpkin isn’t too overpowering. A wonderful breakfast or snack. Quick and easy. Just so delish!
Loved it – I just started on keto and needed something that felt carby this morning. This is a win.
Yum! This makes me want to get a waffle iron. Thankfully I have a nearby “neighbor” that would probably make me a chaffle!
Haha I’m so glad you have a kind, chaffle-making neighbor! I hope you enjoy :).