Two fantastic trends in one – Pumpkin spice and chaffles.
But seriously these are as delightful as the color of changing leaves.
Like pumpkin pie in a crispy waffle.
I made a little whipped cream for the picture but the first one I ate right out of the waffle iron.
As a meal or a treat or dessert, the Pumpkin Spice Chaffle is sure to please.
You can easily make them in ten minutes.
If you’re like me and love this time of year and all things pumpkin, you are going to love this Pumpkin Spice Chaffle recipe.
For us here at CastleintheMountains.com Keto has been life-changing.
It has also been a lot of work. We know that not everyone has time for that. That’s why we make quick and easy bread replacement recipes like this Two Minute Keto English Muffin Recipe.
A good Chaffle Maker
I got a new waffle iron just for this Chaffle craze, and I have to tell you that it makes a world of difference.
I don’t know what kind of non-stick stuff they put on but even if you forget to grease, nothing sticks.
The flip feature is really nice to make an airy Chaffle that is crisp.
This is the one that I got and I couldn’t be happier.
Waffle or Chaffle – What’s the difference.
Chaffles are the new Keto craze. I think they may even be a craze among the unenlightened because they are really delicious and nutritious.
We have Keto Waffles and they are delightful and maybe even better than carby pre-Keto variety.
And we have Chaffles.
So what’s the difference?
Cheese, chaffles have cheese…oh and you have to cook them a little longer.
To make a great Pumpkin Spice Chaffle you’re going to need pumpkin spice.
Pumpkin is a Keto friendly Super food.
It has always bothered me how many pumpkins are made into Jack O’ lanterns and not eaten.
Pumpkin is not only delicious it is really good for you.
The two tablespoons of pumpkin puree adds about 1 net carb to this recipe.
Pumpkin is also high in fiber, vitamin A, vitamin K, and beta carotene.
On Keto, squashes are a great way to add a lot of flavor and nutrition, and among all squashes pumpkin is the best in terms of nutrition even though it is a little higher in carbohydrates.
Homemade Pumpkin Puree
Of course you can buy pumpkin puree in a can and that is convenient.
If you have the time to make your own, it’s really easy and you can freeze it to have for all of the upcoming holidays.
All pumpkin puree is just pumpkin that is cooked until it is soft, and then pureed to get rid of the strings.
There are a couple ways you can do this:
In a crock pot
Just cut the pumpkin into pieces and put the pieces in a crock pot with a little bit of water.
Cover and let it cook for 5-6 hours until soft.
When it’s soft, use a spoon to scrape the flesh from the skin and then put the pumpkin flesh in a blender and puree.
In the oven
Cut the top off the pumpkin and remove the seeds. (you can roast them later so don’t throw them away)
Put the whole pumpkin n the oven and bake at 350º F for 2 – 3 hours until flesh is soft.
Scoop the flesh out and puree it in a blender.
Convenient Pumpkin Freezing
A whole pumpkin is more than most people can use at one time.
So get your self some zip-lock bags.
Put 2 cups of your puree in each.
Make sure you get all the air out before you seal the bags.
Freeze them flat. you can make a stack of them so they will fit into the freezer nicely.
More Pumpkin Recipes
‘Tis the pumpkin season and you should check these out if you love pumpkin.
Recipe Tip: Set a timer
Most waffle irons have a light turns on when the waffles are done. That will not work for these Pumpkin Spice Chaffles.
The light on my waffle iron turned on after about 2 minutes, at which time the Chaffle was not even close to done.
I found that if I set the timer for 7 minutes right after you close the waffle iron that works pretty well for my waffle iron. Your iron may be different, but it shouldn’t vary by much.
After about 6 minutes you will be able to open the waffle iron and see if it is done enough for you, and if it is not close it back up and let it cook longer.
Recipe Tip: Canned vs Homemade Pumpkin Puree
Home made pumpkin puree tends to have more liquid.
There are a few things you can do about this:
Put your homemade puree in a strainer and drain off some of the liquid before you add it to your chaffle.
Or just use the homemade pumpkin puree as-as and cook it a little longer.
Recipe Tip: Filling the Waffle Iron
You might notice in the pictures that my chaffle does not go all the way to the edges – that’s okay it was still delicious.
If you have a smaller waffle iron like one of those mini things it probably will go all the way to the edge.
I know that it sucks when your waffle/or chaffle comes squirting out the side and not only wastes some of the deliciousness, but makes a big mess in the process.
Chaffles don’t expand as much as waffles so it’s not really a big problem for most people.
The chaffle batter is clumpy and inconsistent but you can spread it all the to the edges of your iron with the back of a spoon to make it consistent and this will help it cook evenly.
More Low Carb Recipes to Love:
Scrumptious Pumpkin Spice Chaffle
- plug in your waffle iron so it can get hot while your mixing the other ingredients.
- put all the ingredients in a small mixing bowl and stir vigorously. almost like you're making an omelet – cause ya kind of are.
- Grease your waffle/chaffle maker with the basting brush and add the mixture and spread it towards the edges.
- Close the waffle iron, and set a timer for six minutes – your time may vary but six minutes worked well with me.
- When the timer ends remove your chaffle and enjoy – they are really good right out of the iron – toppings are not required.
As always we try to make this nutrition information accurate but if it does not look just right, please feel free to do your own calculations.
Go forth and enjoy the pumpkin spice season.
Thanks for reading!