Breakfast never smelled or tasted better than with these pumpkin waffles made with real pumpkin puree, cinnamon, and pumpkin spice.
Do you eat pumpkin year round or only in the fall? Most of the time when I bake with pumpkin it is in autumn but with these cinnamon pumpkin waffles, pumpkin can be eaten year round. To make sure I can enjoy pumpkin treats, breads, or breakfasts anytime I always purchase a few extra cans of real pumpkin puree each fall to store in my pantry.
These pumpkin waffles are made with our regular golden butter waffle batter plus the addition of pumpkin puree, cinnamon, pumpkin spice, and brown sugar mixed in. It is so good.
I love waffles. I prefer making waffles over pancakes because surprise, it is easier for me. Pancakes just take a few ingredients and are whipped up quickly but I never seem to get the texture or thickness of pancakes just right. But with these pumpkin waffles it always seems perfect. The batter is a bit thicker than the normal waffle batter but they cook up just as crisp, tender, and deliciously pumpkin.
What ingredients do I need to make pumpkin waffles
pumpkin spice (if you don’t have pumpkin spice on hand, a little extra cinnamon and a dash of nutmeg will do)
How do I make pumpkin waffles
I first gather all my ingredients. Next I melt the butter, and measure out the pumpkin puree and flour. Once this simple preparation is complete, I heat the waffle iron.
In a medium bowl, beat your eggs until they are nice and fluffy, this can take several minutes depending on the speed of your mixer.
In another large bowl whisk together the flour, salt, baking powder, white sugar, cinnamon, pumpkin spice, and brown sugar.
To the flour mixture; mix in the milk, melted butter, and pumpkin puree until combined.
Now with a spatula gently fold in the beaten eggs, just until combined.
The batter is ready to bake on the waffle iron. This batter is thick, spread the pumpkin waffle batter a bit with a spatula or spoon.
Every waffle iron is a little different, I use a large 6 square waffle iron. Some people have round waffle irons. Some have personal size waffle irons. (Please note this pumpkin waffle batter has never been tried on a Belgian waffle iron, so I don’t know how well that will cook up.) You know your waffle iron; you know how long it takes to heat up, if it needs to be greased before the first batch of waffles, how long it takes to cook a waffle, etc.
You also know if you prefer crisper waffles or soft waffles. That being said, cook these pumpkin waffles your preferred way; they might take a minute or two longer than a regular waffle but you can check them when your waffle iron says it is done cooking. My waffle iron beeps after about 5 minutes.
Now, you will be enjoying lots of pumpkin waffles this morning and any morning. We love to serve them with a little whipped cream, chopped pecans, and buttermilk syrup.
Any leftover batter cook for more waffles. Any leftover waffles store in an airtight container in the fridge for a couple of days or in the freezer for 1 month. To reheat waffles, you can toast or microwave to desired temperature.
- 2 eggs room temperature
- 2 cups all purpose flour
- 1/2 tsp salt
- 4 tsp baking powder
- 1 TBS white sugar
- 1 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1 TBS brown sugar
- 1/2 cup butter (melted)
- 2 cups milk
- 1 cup pumpkin puree
- Preheat your waffle iron
- In a medium bowl, beat 2 eggs until fluffy
- In a large bowl, whisk together the flour, salt, baking powder, sugars, and spices
- Add to the flour the milk, melted butter, and pumpkin puree; mix until fully combined
- Gently fold the beaten eggs in with a rubber spatula; fold only until completely combined
- Pour or spread batter on preheated waffle iron, bake until done - about 5 minutes
- Serve warm
Recipe was originally published November 8, 2010. Pumpkin Waffles recipe was updated for clarification and with pictures January 2021.