*This blog post is sponsored by Local Hive Honey. Your support on my sponsored posts and recipes continues to allow me to provide you with delicious recipes!
Breakfast will never be the same after this amazingly fluffy pumpkin and honey waffles, made with Local Hive Honey's Washington Raspberry honey. Topped with a delicious raspberry compote, these waffles are the perfect addition to a weekday or weekend breakfast rotation.
Who says pumpkin is seasonal?! I want to talk to them, because these waffles are the most amazing combination of flavors I've ever made in waffle form. I can confidently say that these are the best waffles I've made in a long time, and it all has to do with the honey incorporated into the recipe.
What are the ingredients for these pumpkin honey waffles?
- Pumpkin: the star of the recipe; plus, pumpkin gives these waffles a gorgeous orange hue.
- Honey: A natural sweetener for this recipe. It won't be the same without it. You can grab some of this honey at their website, linked here.
- Oil: adds the fat we need for the waffles to get crispy on the sides.
- Egg: binds the batter together
- Milk - to add a little more moisture to the waffles as they cook.
- All-Purpose or Paleo Baking Flour: I really enjoy using Bob's Red Mill paleo baking flour blend, which you can find here. Otherwise, all-purpose flour works just as well!
- Baking Powder: leavens the waffles
- Pumpkin Pie Spice: a little of this goes a long way! Or, simply just use cinnamon.
See the recipe card below for more information about quantities.
How do I make these waffles?
For the Compote:
Step 1: Add the honey and the raspberries to a small bowl. Using a muddler or a thick-edged spoon, muddle the raspberries and honey together until it forms a sauce or compote consistency.
Step 1: Crack the egg into a large mixing bowl and pour in the honey, olive oil, pumpkin, and milk. Whisk to combine. To the same bowl, pour in the flour, baking powder, and pumpkin pie spice and whisk to incorporate.
Step 2: Ladle waffle batter into a pre-greased and hot waffle iron, and let cook until desired crispness. Repeat until all waffles are made. Create a stack of waffles and top with whipped cream and the raspberry compote. Add an additional drizzle of honey if desired.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking powder to activate the rest of the ingredients, and gives the waffles a fluffier, airy texture.
Why bake with honey?
Honey is a natural sweetener alternative to sugar. Using honey in baking or cooking brings the sweetness without technically adding any extra sugar or ingredients. It also helps to retain moisture, so say goodbye to dry, crumbly baked goods!! When I say the addition of Local Hive Honey Washington Raspberry honey in this recipe makes the difference, it really does.
Recipe Swaps and Substitutions
Gluten Free? Dairy Free? Here are a few standard swaps you can make for this recipe:
- Flour: while this recipe is made using my favorite paleo baking blend from Bob's Red Mill, you can swap for another type of gluten free flour, or simply use all-purpose flour.
- Milk: if you only have regular milk, or you choose to drink oat milk, either of those work well here too.
- Sugar: I like using Wholesome Sweet’s brand of organic cane sugar, but I also really like their coconut sugar (Bob’s Red Mill makes a great coconut sugar too). Coconut sugar is usually a 1:1 replacement, but sometimes, real organic sugar is best, and in these waffles the real deal is where it’s at.
Here are some fun ways to make these waffles your own!
- Chocolate - add fresh chopped chocolate or chocolate chips to the batter for a balance the sweet from the honey. I prefer using smaller chocolate chips like Enjoy Life Food, or you can grab the fancier ones from Guittard.
- Nuts - chopped or ground walnuts would give these waffles a delicious added texture and crunch.
- Nut Butter - slather some almond butter on top of the waffles for a decadent waffle stack.
How can I store this recipe? Can I freeze them?
To Store: Add any remaining waffles to a large container or ziplock bag, store in the fridge for up to 4 day.
To Freeze: Place any waffles in a ziplock bag and place in the freezer for up to two months. Let defrost in the fridge the night before you want to eat them.
When adding the batter to the waffle iron, add JUST enough to cover the iron plate, because it'll expand and cook when closed. Often times, the batter will spill out of the sides.
Hungry for More?
Looking for other breakfast ideas? You've got to check these out!
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If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!
Pumpkin Waffles with Honey
- 1 waffle iron
- 1 large mixing bowl
- 1 ladle
- 1 whisk
- measuring cups and spoons
- 192 grams all purpose flour (or paleo baking flour blend) 1 ½ cups
- 2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 whole egg
- ¾ cup milk or half and half
- ¼ cup oil
- 3 tablespoon Local Hive Honey Washington Raspberry honey
For the Compote
- 1 cup raspberries
- 2 tablespoon honey
For the Raspberry Compote
- Add the raspberries to a small bowl, then pour in the honey
- Using a muddler or the back of a spoon, muddle the raspberries and honey together until it becomes a thicker liquid.
For the Waffles
- In a large mixing bowl, combine the eggs, vanilla, honey, sugar, oil until just combined.
- To the same bowl, pour in the flour, baking powder, and pumpkin pie spice. Whisk to incorporate.
- Let the batter rest for 15-20 minutes on the counter while the waffle iron warms up.
- Once the waffle iron is hot, ladle just enough batter into the center of iron, close, and cook until desired crispiness. Repeat until all the batter is used
- Top with whipped cream and raspberry compote and serve.