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