These pumpkin waffles are made with real pumpkin puree, pumpkin spice, and cinnamon. They’re so good topped with whipped cream, and syrup!
These pumpkin waffles are similar to my golden butter waffle batter, with the addition of pumpkin puree, brown sugar, cinnamon, and pumpkin spice. It’s the best way to enjoy the flavors of fall for breakfast!
Do you eat pumpkin year round, or only in the fall? Most of the time I stick to pumpkin flavors in the fall, but I do try and keep a couple cans of pumpkin puree in my pantry to last me throughout the year, so I can enjoy my favorite pumpkin french toast casserole, and pumpkin pancakes all year long.
I love waffles, and these pumpkin waffles are just perfect. This batter is a bit thicker than a normal batter, but they cook up just as crisp, tender and deliciously pumpkin spiced.
Ingredients to make pumpkin waffles:
- all purpose flour
- brown sugar
- baking powder
- pumpkin spice
- pumpkin purée
How to make pumpkin waffles?
Preheat your waffle iron to medium heat. In a medium bowl beat the eggs until they are nice and fluffy, this may take several minutes so I recommend using a hand mixer.
Add the butter, pumpkin and vanilla into the eggs and stir until smooth.
In another large bowl whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin spice and salt.
Add the wet ingredients to the dry ingredients and mix until just combined, but a few small lumps are okay.
Grease the waffle maker with nonstick spray, or by brushing it with melted butter or vegetable oil.
Add about 1/2 cup of batter to the middle of the waffle iron, the batter is thick so you may need to spread it slightly with a rubber spatula. Bake the waffles until the edges are crispy and the waffles are baked through. I recommend baking them a little longer than regular waffles to make sure the middle is cooked all the way through.
Standard Waffles vs Belgian Waffles
Every waffle iron is a little different. You may have a square waffle iron, round waffle iron, personal waffle iron, Belgian waffle iron, etc.
I usually make these with a standard waffle iron because I prefer the crispiness that you with the thinner waffles.
If you are using a Belgian waffle iron they will be thicker, and more of a fluffy texture. Make sure to heat the waffle iron to a medium temperature instead of high to make sure the waffles cook fully through in the middles.
Tips and Tricks:
- To keep the waffles warm so you can serve them all at once, preheat the oven to 250 F and place the waffles in a single layer on a baking pan. Store them in the warm oven until you’re ready to serve and eat them.
How to store pumpkin waffles?
You can store leftover waffle batter in the fridge for up to 2 days if needed, then cook the batter up in a preheated waffle iron when you’re ready to enjoy them.
You can also store any leftover already made waffles in the fridge in a zip-top bag or airtight container. When you’re ready to eat them add them to a toaster and cook until they are hot throughout and the edges are crispy.
You can also freeze the pumpkin waffles by spreading the waffles onto a lined baking sheet and freeze the pan for 1 to 2 hours, or until the waffles are frozen solid. Then they can be stored in the freezer in freezer bags or container for up to 3 months. Reheat them from frozen by toasting them until hot, such a great way to have a got breakfast on a busy morning.
- Nuts or Candied Nuts
- Apple Butter
- Warm Maple Syrup
- Caramel Syrup
- Buttermilk Syrup
- Chocolate Chips
- Cinnamon Apples
- Whipped Cream
These easy pumpkin waffles are such a great recipe for breakfast or breakfast for dinner. They’re so great for a fall breakfast, with a delicious pumpkin flavor and warm spices. I love them topped with homemade buttermilk syrup, chopped pecans, and whipped cream! They’re such a yummy breakfast for the fall season!
Looking for more Pumpkin Recipes:
- Pumpkin Cake
- Pumpkin Crepes
- Pumpkin French Toast Casserole
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Pie Smoothie
For the Pumpkin Waffles:
- 2 eggs room temperature
- 1 1/2 cups all purpose flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1 cup milk
- 1/4 cup unsalted butter (melted)
For the Pumpkin Waffles:
- Preheat a standard waffle iron.
- In a medium bowl, beat the eggs until fluffy. Set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt.
- Stir the pumpkin, milk, and melted butter into the flour mixture.
- Gently fold the beaten eggs into the mixture with a rubber spatula, until just combined.
- Lightly spray the waffle iron with nonstick spray, or brush vegetable oil over the waffle iron.
- Add about 1/2 cup of batter to the middle of the waffle iron.
- Close the waffle iron and cook the waffle on the preheated iron until crispy and baked through, about 5 minutes.
- Serve waffles cooked to order, or place cooked waffles on a baking pan in a 250 Fahrenheit oven to keep warm to serve them all at once.
- Serve with your choice of waffle toppings.
- Waffle Iron
Recipe was originally published November 8, 2010. Pumpkin Waffles recipe was updated for clarification and with pictures January 2021.
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