Pumpkin Waffles

Pumpkin puree adds moisture and sweetness to these lightly spiced Pumpkin Waffles. With a soft and fluffy inside and a crisp exterior, they make the perfect autumn breakfast.

You’ll Love them a Waffle Lot

Pumpkin and pumpkin pie spice bring sweetness and warmth to these cozy Pumpkin Waffles. Crispy on the outside, soft and tender inside, and just bursting with pumpkin flavor, they’re an autumn dream! Top with whipped topping or homemade whipped cream, a sprinkle of pumpkin spice and a handful of chopped nuts for a comforting and delicious fall breakfast.

Pumpkin for Breakfast

If you think pumpkin puree is just for pumpkin pies and fall baking, think again! It’s so moist and sweet, it makes the perfect addition to your favorite breakfast foods! Pumpkin Chocolate Chip Muffins? Of course. Pumpkin Chocolate Chip Pancakes? Yes please! Or hearty, nutritious Pumpkin Banana Pancakes? They are a must make. And my pumpkin waffle recipe is a simple, delicious breakfast the whole family will love.

The Hostess With The Most-est

If you’re gathering friends and family together, why not make the most of it with a Pumpkin Waffle Board? Along with these pumpkin waffles, it’s packed with amazing flavors and textures like sautéed apples, cinnamon sugar pecans, baked bacon and more, it’s sure to excite everyone!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• All-purpose flour: gives the waffles their shape and structure. You can use a 1:1 gluten free all-purpose flour or even whole wheat flour, if desired.
• Light brown sugar: adds sweetness with a hint of molasses warmth. It balances the pumpkin and spice without being overly sugary and feels breakfast-appropriate. You can use dark brown sugar instead, but the flavor will be a bit richer.
• Pumpkin pie spice: a handy flavor booster with the warm spices of cinnamon, nutmeg, ginger, cloves, and allspice. It’s easy to make your own with my homemade pumpkin pie spice recipe.
• Baking powder: the main leavening agent. It creates lift and tenderness and is crucial for that fluffy waffle texture.
• Baking soda: leavening agent that reacts to the acid in the pumpkin to create the puffy texture inside the waffle.
• Kosher Salt: balances the sweetness and enhances every other flavor, especially the pumpkin spice.
• Canned pure pumpkin: adds moisture, flavor, and a soft, dense texture. It’s the heart of the recipe that feels like you’re sneaking something “good” into breakfast.
• Whole milk: adds richness and loosens the batter. The slightly higher fat content in whole milk contributes to the richness of the waffles, but you can use any milk.
• Large eggs: helps bind the ingredients together, adds structure, and helps the waffles rise a little as they cook.
• Unsalted butter: adds richness, tenderness and flavor. It helps create that dense, moist texture and crisp exterior that makes these waffles so wonderful.
• Pure vanilla extract: enhances the overall flavor and brings out the warmth in the pumpkin and spices.
• Whipped topping or Homemade Whipped Cream, for serving
• Maple syrup, for serving
• Chopped pecans or walnuts, for garnishing

Supplies:

• Waffle iron
• Large mixing bowls
• Whisk
• Cooking spray
• Baking sheet (optional for keeping waffles warm)

How to Make Pumpkin Waffles

• Preheat a Belgian waffle iron according to manufacturer’s directions.
• In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt.
• In another bowl, whisk together the pumpkin, milk, eggs, melted butter and vanilla until smooth.

• Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. The batter will be thick.
• Spray the waffle iron with non-stick cooking spray and add 1/3-cup waffle batter to each waffle side. Close the waffle iron lid and let bake for about 2-3 minutes on each side or until golden brown and crisp on the outside.

• Remove to a baking sheet that’s been sprayed with non-stick cooking spray. Place cooked waffles in a warm oven while you cook remaining waffle batter.

• Serve with maple syrup, whipped topping, a dash of pumpkin pie spice, and chopped nuts.

Storage and Reheating

Store leftover waffles in an airtight container in the fridge or freezer for 2-3 days. 

To freeze, make sure they’re completely cool (I let mine sit on a cooling rack) before freezing in a freezer safe bag or container. When you’re ready to reheat them, I highly recommend you toast them in a toaster, just like you would toast. It crisps them right back up.

To reheat: If you’re reheating several leftover waffles at a time, you can lay them in a single layer on a baking rack or directly on the oven racks in a 300°F heated oven for about 5-10 minutes depending on if they were frozen or just refrigerated.

If you make my Pumpkin Waffles, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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