A delicious chaffle recipe that incorporates the pumpkin spice flavor!
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!Print
Pumpkin Pie Chaffle
A fall recipe to celebrate chaffles and the change of the season.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 large chaffles 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
- 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.
- 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.
Keywords: Keto chaffle, Chaffle, Pumpkin pie chaffle, Pumpkin spice chaffle, Pumpkin Chaffle