Whole Wheat Pumpkin Waffles

Perfect light and fluffy whole wheat pumpkin waffles for a healthy breakfast all fall long.

I cook my kids a hot breakfast most mornings and save the cold cereal for Saturday mornings when mama wants to sleep in a minute. This whole wheat pumpkin recipe is one of the very oldest recipes on the blog (I published it for the first time in 2010!) and today it’s getting a much-needed makeover and republish to the top of the blog. I wanted to bring it out of the archives because it’s still one of my very favorite recipes and I make it all the time (not just in the fall either).

Whole wheat pumpkin waffles are the perfect start to any busy day. They only take about 10 minutes to mix together, a few minutes to cook, and then you are on your way with something filling and warm. This makes a large batch of waffles which is great if you want to eat them a second time that week or freeze half for later. The pumpkin makes the waffles a lovely color – plus the addition of cinnamon or pumpkin pie spice makes you feel like you are eating dessert for breakfast; never a bad thing in my book.

Thanks to whole grains and pumpkin, these waffles are full of fiber which helps keep tummies full until lunch. You all know how much I love vegetables and when you can get your kids to eat a vegetable at breakfast, I feel like you are winning at life. A few of my kids will enjoy a green smoothie with me, but for everyone else, pumpkin waffles are the way to go. You’ll love how soft and fluffy these waffles are too (thanks to lots of eggs!). No whole wheat hockey pucks here.

This recipe is part of Pumpkin Week that I’m doing with my friend Emily from One Lovely Life. We are sharing our favorite pumpkin recipes all week long. You can check out her here pumpkin blender oatmeal pancakes here, don’t they look so good?

Perfect light and fluffy whole wheat pumpkin waffles for a healthy breakfast all fall long.

Tips and Tricks for Making Whole Wheat Pumpkin Waffles

  • I like to use a whole wheat flour that is labeled “white whole wheat”. That simply means it’s whole wheat flour that has been milled from white wheat berries (opposed to red wheat berries). It tends to be a little lighter and tastes a little less wheaty than whole wheat flour ground from the red wheat berries. Once you start looking at the packages of wheat flour, you’ll see what I’m talking about.
  • I have a pretty basic Belgian waffle maker that we use and love, but I also have this waffle maker that makes elephant, giraffe, and bunny waffles! It’s $15, works great, and my kids LOVE IT! If you are in the market… get the animal one. 🙂
  • If you want to turn pumpkin waffles into pumpkin pancakes, simply add enough milk to make a thinner pancake batter. You know it’s thin enough when it spreads nicely on a hot cast iron skillet.
  • This recipe makes a pretty big batch of waffles (10 Belgian waffles) so plan on using half the recipe for later in the week (cook once, eat twice!), store half in the freezer for a later date, or just cut the recipe in half to make 5 waffles instead.
  • You can use a can of pumpkin puree or about 2 cups of homemade pumpkin puree. Both are great options.

Perfect light and fluffy whole wheat pumpkin waffles for a healthy breakfast all fall long.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!


Whole Wheat Pumpkin Waffles

Perfect light and fluffy whole wheat pumpkin pancakes for a healthy breakfast all fall long.

  • Author: Melissa Griffiths
  • Prep Time: 10 min
  • Cook Time: 5 min
  • Total Time: 15 minutes
  • Yield: 10 large waffles


  • 2 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon or pumpkin pie spice
  • 1 small can pumpkin (15 ounces)
  • 1/4 cup melted butter
  • 4 eggs
  • 2 cups milk


  • In a large bowl, combine all of the dry ingredients.
  • Use a whisk to combine them all and then make a large well in the center.
  • Add all of the wet ingredients to the well and then start whisking the two together. Whisk from the middle of the bowl out, slowly making your way out to the dry ingredients. You are slowly incorporating the dry so that they don’t get clumpy.
  • When well-combined, cook according to your waffle iron directions.
  • Serve with lots of butter and real maple syrup.


  • Freeze the extras for a quick breakfast and reheat in the toaster.

I can’t wait for you to make one of my all-time favorite recipes. This is the kind of recipe that I hope my kids have fond memories of one day and every time they make and eat them, they’ll think of all the mornings in their mama’s kitchen enjoying this recipe. I hope that this recipe can become a staple in your home too. Other hot breakfasts that we love are easy egg bakes, caramel apple oatmeal, and healthy banana waffles.

Enjoy from my kitchen to yours!

This recipe was originally published in December 2010 and has been republished in September 2017. The text, recipe, and pictures have been updated.

Perfect light and fluffy whole wheat pumpkin waffles for a healthy breakfast all fall long.

Healthy Applesauce Cookies

Let the kids make a mess in your kitchen while they bake these simple applesauce cookies. They are so healthy, you won’t even mind if they eat a few for breakfast!

Let the kids make a mess in your kitchen while they bake these simple applesauce cookies. They are so healthy, you won't even mind if they eat a few for breakfast!

My children and I have spent many a messy morning in the kitchen baking, creating, cooking, and just enjoying being together. I often have a helper when I make whole wheat bread for the week, when I’m making a batch of our forever favorite oatmeal balls, or when I’m peeling potatoes or carrots for a meal. I love being in the kitchen with my little people. I’m partnering with Palmolive today to share one of my favorite “messipes.” When they approached me with the idea of sharing a messy recipe, I was so excited – my blog is named Bless this Mess for a reason! I’m pretty sure “not afraid to get messy” was on the job description for motherhood.

As I thought about the type of “messipe” (messy recipes!). I wanted to share, I got to thinking about my nine (almost ten) year old daughter. She likes to have a friend over on Fridays after school, and eight times out of ten they’ll ask to bake something together. She’s getting older and more independent and her friends think it’s really fun that they are allowed to have full reign of the kitchen kingdom (normally mom’s domain!). It has been so much fun for me to watch Macey and her friends making common mistakes (forgetting to turn on the oven or forgetting to grease the pan), learning from those mistakes, and becoming more confident in the kitchen. The kitchen is my happy place and I’m more than excited to encourage that same love in my kids.

One thing I always make sure the girls do is clean up their mess. It’s a natural part of the cooking process – if you make the treat, you get to do the dishes too. But when the dishes are done?! You get to eat the treat! Palmolive ® Ultra Strength is extra bubbly, which makes little girls much more excited about doing the dishes.

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9 Simple Healthy Toast Ideas

9 sweet and savory healthy toast ideas that are simple, colorful, and filling enough to make into a meal! Which one will you try first?

9 sweet and savory healthy toast ideas that are simple, colorful, and filling enough to make into a meal! Which one will you try first?

In an effort to help you eat the rainbow this year, I thought I’d share with you some super simple but extra delicious toast recipes! I know toast doesn’t need much explaining, but I wanted to highlight the variety that you can achieve if you just set out to do it. Sure, you can have peanut butter and honey or sugar and cinnamon on your toast every morning, but look at all these beautiful, healthy, tasty toasts you are missing out on.

Fancy healthy toast like this is a lot of fun for the kids to make and top themselves. On the weekend I’ll make a “toast bar” of sorts where the kids can pick from different breads, spreads, and toppings. We also like healthy toast for brunch before church and I think these are pretty enough that you could serve them at a baby shower! I definitely make meals out of toast; just think of them as beautiful open-faced sandwiches.

Healthy Toast Tips and Tricks:


You have so many choices! I normally end up with a whole grain bread because that’s something that I like, but the bread choice is really up to you. If I’m making a whole wheat sandwich bread, I use this recipe. Annalise from Completely Delicious has a great Honey Oat Bread recipe that I like too. If I’m picking something up at the store, I tend to look for something with a short ingredient list. For this post, I got Dave’s Killer Bread Thin Sliced Good Seed bread. I super like the thin sliced line from Dave’s Killer Bread because the whole loaf is smaller than their traditional loaf on top of the slices being thin. The smaller slices are nice because my kids are little. We seem to waste less if we start out with the smaller slice of bread. I like them because they are only about 70 calories for serving.

Choose what you like, but a whole grain hearty toast is going to hold more toppings than an extra fluffy piece of white bread.


I typically have one or all of these in the fridge for toast: mascarpone cheese, honey goat cheese, herb and chive cream cheese, and peanut butter. Mascarpone tastes a lot like cream cheese, but we find it to be less “sour” in taste and it generally spreads a little bit easier. It’s delicious, inexpensive, and pretty easy to find. Don’t let the fancy name hold you up, it’s just a simple smooth and creamy cheese that is made from cream and citric acid.

Honey goat cheese is one of my favorite treats. It has a more crumbly texture than cream cheese or marscapone, but it’s rich, sweet, and not strong at all. You can get plain goat cheese and add your own honey, but it’s so easy to get it already mixed together.

Herb and chive cream cheese spread is one of my favorites. It’s full of flavor and a delicious savory element for toasts. You can buy this already mixed together and ready to go or you can make your own herb and chive spread using this recipe.

Peanut butter isn’t a cheese but it’s always a favorite on toast in this house. I normally get the organic peanut butter from Costco.


You can use almost any fresh fruit or vegetable that you like. I have listed some of my favorite combos below, but they are just to get you thinking! You can also add crunchy elements like toasted coconut, chopped nuts, or even hemp seed hearts/chia seeds/ground flax. If you are making a sweet fruit toast, you might want at add a drizzle of honey, depending on what spread you choose and the ripeness of your fruit. If you are making a savory toast, be sure to add salt and pepper to taste, again depending on the type of spread you use.

Toasting options

You can always pop your bread into a traditional toaster, but I thought I would share with you my favorite way to make toast. We love to make oven toast and it is delicious! My husband’s grandma used to make him oven toast for a snack when he spent the night at her house, and he has converted me to making toast this way.

Preheat your oven to 425 degrees and place a baking sheet in the oven. While you are waiting for the oven to heat, butter one side of your bread with softened butter. When the oven and the baking sheet are heated to temperature, quickly remove the baking sheet from the oven. Quickly place the bread, butter side down, onto the baking sheet and return the sheet to the oven. Bake until the bottom side of the bread is toasted 5-10 minutes (the top won’t toast, so peek under the corner of your toasts to check the bottom regularly). This toast is delicious because it gets crispy on one side without drying out like it does in the toaster. This is also a great method for making a lot of toast at once (said the mom of 5!).

Now you are set up for amazing toast success. I bet you didn’t know it could be so much fun.

Here are some of my favorite colorful healthy toast ideas to help inspire you!

Healthy Toasts - Very Berry Red Toast

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4 Recipes for a Perfect Pie Crust

This is your ULTIMATE guide to making a perfect pie crust! It has 4 great recipes – traditional, whole wheat, graham cracker, & chocolate cookie crusts.

Few things are more rewarding than pulling a hot homemade pie from the oven. It makes you feel like a domestic ninja goddess. I did all the work and research so that you can make homemade pie crust at home with confidence. Trust me on this one – learning how to make pie just might change your life.

I’ll be the first to admit that I used to be totally intimidated by pie crust. I felt like there were too many rules, too many recipes, and too many differing opinions on what makes one crust work and another one flop. Do you use shortening, butter, or lard? For how long do you chill it?

I thought that if I didn’t know exactly what I was doing, I’d ruin hours worth of work because pie crust was fussy and hard. But after a full 12 hour day of making pie crusts, I’m here to tell you that homemade pie is awesome and the crust is totally doable. I tried 8 different crust variations, made at least 20 different crusts, and used everything from a fork to a food processor to make them. YOU CAN MAKE A HOMEMADE PIE CRUST, friends, and I’ll be your guide to all things pie crust. Whether you are new to pie-making or you make it weekly, you’ll find this post interesting.

I tested recipes using a fork, a pastry blender, and a food processor to combine the flours and fat. I made pie crust using all butter, all shortening, half shortening and half butter, all lard, gluten-free flour, whole wheat flour, all-purpose flour, graham cracker crumbs, and chocolate cookie crumbs. I also did 6 different washes on top of the pie crust to see what produces the best browning while baking. If that doesn’t cover 99% of your pie crust needs, then I don’t know what will!

Pie Crusts Need To Be Filled: 8 Must Make Pie Recipes

If this post speaks to you, you think someone else might like it, or you want to save it for later, by all means, share it on your social media platforms. Pin itFacebook it, throw a picture up on Instagram and tag me (#blessthismesseats). All of those things are incredibly helpful to me, and the more sharing that happens, the more I’m able to turn this hobby into a job that helps my family (and my house building project). There is so much power in your sharing – you literally have no idea how important that is for me.

This is your ultimate guide to making a perfect pie crust!

Combining Flour + Fat for Perfect Pie Crust:

NOTE: In my research and through my experience, I noticed that butter needs to be combined much less than shortening does. When you are mixing your flour and shortening together, you want the pieces to be as small as peas to bread crumbs. When you are combining butter, you want the butter to still have chunks the size of peas, but not smaller.


Using a fork is the simplest way to get the job done. All of us have a fork in our house, so no extra tools are needed. This method takes the longest because a fork is a pretty small area to work with, but it does work. I’d also note that if you have wrist/grip/arthritis issues, it’s a little more taxing on your wrist and hands (I’m a chronic carpal tunnel sufferer, so this mattered to me).

Pastry blender:

Pastry blenders were built for this job and they work great! I felt like the pastry blender worked well for all of the crusts, though it was a little harder to use for the all-butter recipe (cold butter is really hard!). This is a pretty inexpensive single-use gadget that I feel is worth owning if you plan on making pie a few times a year. I also use my pastry blender to chop up eggs for egg salad, and the kids use it to mash bananas for banana bread.

Rolling pin:

Did you know that you could use a rolling pin to get the fat and flour together? I sure didn’t, until I saw this post from Annalise of Completely Delicious. I have used this method to cut butter into flour many times and I love it. Take a look! It’s a little messy, but it works very well. I think this is the best option for the all-butter recipe (besides the food processor). It does not work very well for any of the other recipes though, because the other fats stick to the rolling pin.

Food Processor:

This worked very quickly, but you need to know the best ways to use it. I already own one and use it all of the time to make my favorite energy bites. If you only want it for pie crust, it probably isn’t worth the expense, but once I got one I found myself using it often. If you have one, I thought it was worth washing it to use for pie crust. I recommend that you only combine the fat and flour in the food processor, then dump the mixture into a bowl to stir the water in by hand. I have found that I overwork the dough when I try to add the water in the food processor, and my dough comes out tougher than I’d like. The food processor was also definitely the best option for crushing graham crackers and chocolate cookies into crumbs for those crusts.

Making a Perfect Pie Crust
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Healthy Whole Grain Zucchini Muffins

These Whole Grain Zucchini Muffins are made with whole grains, natural sweeteners, and vegetables. Your whole family will love them!

These Whole Grain Zucchini Muffins are made with whole grains, natural sweeteners, and vegetables. Your whole family will love them!

There are few things more delicious than zucchini desserts. I love chocolate zucchini cake, zucchini bread, and of course, zucchini muffins! They are always on my list to make during the summer. I love these simple treats because they are actually healthy! My kids have no idea, and I’m not sad about that. We love these and I make them all of the time!

Here’s what you are going to love about these zucchini muffins: they are made with whole grains, natural sweeteners, and vegetables! What’s not to love? I make these to have with scrambled eggs at breakfast, for standalone snacks, and to serve with dinner when I’m making soup or chili. They freeze great and you can double the recipe without any issues. This is a recipe you are going to come back to again and again.

When it comes to the natural sweetener, I normally make these with pure maple syrup. It’s light, sweet, and there’s no indication of “maple flavor” in the end product. I have also made these many times with honey instead of maple, or a mix of the two if I’m short on one. The honey muffins have a bit of a honey flavor and seem to be a bit sweeter. Use what you have – we like all of the options!

When it comes to the whole grains, I use white whole wheat flour plus some old-fashioned oats. White whole wheat flour is a little lighter than a traditional whole wheat flour (which is milled from hard red wheat, whereas the white whole wheat flour is milled from soft white wheat grain). It’s still a great whole grain, but tends to be less “wheaty” in flavor and has a lighter texture when baked. I’d highly recommend reading your labels and finding the white whole wheat flour; it’s perfect for muffins and baked goods.

I have used all kinds of things for the oil in this recipe, too. I normally use a bit of melted coconut oil, but I have also used melted butter and avocado oil too; all of them work well.

Whole Grain Zucchini Muffins

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