These pumpkin ginger waffle bites are crispy with just a hint of spice and make breakfast just a bit more fun!

So we’re all (well, most of us. Sorry, non-US readers) gearing up to stuff our faces tomorrow, right? Right. And while I wish my stomach would understand at 8am tomorrow morning when it’s all “GIVE ME FOOD!” that it doesn’t need breakfast because it’s about to get 7,000 calories later in the day (5,000 of which will be stuffing alone), it just doesn’t. Which brings us to breakfast. If we’re gonna eat, we might as well do it well. No lame breakfasts on Thanksgiving allowed.

Pumpkin Ginger Waffle Bites |

Now I know you have at least half a can of pumpkin still lingering around from whatever pumpkin-izing you’re planning for tomorrow. Get it out. We’re making waffle bites!

Pumpkin Ginger Waffle Bites |

Why bites and not full sized waffles? Because they’re cute. And who doesn’t want to eat cute food?


They’re crispy on the edges, pumpkin-y and soft in the middle and they’ve got juuuust enough spice to keep you on your toes from the ginger. So eat up, and then get that turkey in the oven!

Happy Thanksgiving!

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Pumpkin Ginger Waffle Bites

Servings: 2 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
These pumpkin ginger waffle bites are crispy with just a hint of spice and make breakfast just a bit more fun!


  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 2 tablespoons finely chopped crystallized ginger
  • 2 eggs
  • 1/4 cup almond milk
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted brown butter, or regular melted butter
  • 2 tablespoons maple syrup


  • Preheat waffle iron.
  • Combine all dry ingredients in a large bowl.
  • Whisk together all wet ingredients in a separate bowl until smooth.
  • Add the wet ingredients to the dry and mix together with a spatula.
  • Pour batter into the middle of the waffle iron but only allow it to spread about ? of the way (about 3 tablespoons of batter) to form the â??bitesâ?. If you want a regular waffle just pour the necessary amount of batter into the iron.
  • Cook according to the waffle iron's directions and remove when cooked and edges are crispy.


Adapted from this sweet potato waffle recipe


Serving: 1SERVINGCalories: 668kcalCarbohydrates: 41gProtein: 19gFat: 50gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 209mgSodium: 532mgPotassium: 183mgFiber: 10gSugar: 24gVitamin A: 5530IUVitamin C: 1mgCalcium: 220mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. I made this over the weekend and they were YUMMY! I didn’t tell my family they were low carb, and they loved them too! The only question I have is whether there is crystallized ginger without sugar included? I noticed after I bought the ingredients that sugar was included. Thanks for the great recipes!

  2. I am so with you on wishing my body knew of the food fest that it would be partaking of later in the day! How-ev-er, go big or go home. I mean, Thanksgiving calories don’t count right? Don’t actually answer that, it helps me sleep at night believing it’s true. I am also sooo with you on eating cute food and these are so that.
    Now, I just need a waffle maker and my life will be complete.