Add a fall twist to your everyday waffle recipe with pumpkin waffles!
Fluffy, moist, and full of warm spices, pumpkin waffles are ready in minutes. They’re the perfect cozy family breakfast.
- Each bite of these waffles is filled with warm and cozy spices.
- They’re easy to make and reheat well for quick breakfasts throughout the week.
- Pumpkin puree, along with basic pantry ingredients, makes these extra moist and delicious.
Ingredients for Pumpkin Waffles
Dry Ingredients: Flour, sugar, baking powder, and salt are the basics of a waffle recipe. Feel free to use a gluten-free blend and sugar substitute if desired. Simply follow package conversion rates.
Wet Ingredients: Pumpkin puree, milk, eggs, and butter add flavor and give waffles their crispy edges and delicious pumpkin flavor.
Pumpkin: Check the label on the pumpkin and be sure it’s puree and not filling, which is for pies and has added sugar and seasonings. Use leftover pumpkin puree for apple pumpkin butter or overnight oats.
Seasonings: Buy it or make a jar of homemade pumpkin spice to use all season long.
Variations
- Stir a tablespoon of chia or flaxseed into the batter for a little boost of extra nutrition, or try using white whole wheat flour for extra fiber.
- Freshly chopped strawberries, apples, or blueberries add fresh flavor and color.
- Mini chocolate chips, peanut butter, or butterscotch chips are fun for birthday or dessert waffles.
How to Make Pumpkin Waffles
- Whisk dry ingredients together in a large mixing bowl.
- Mix the remaining ingredients in a separate bowl.
- Gently fold the wet ingredients into the dry until just combined.
- Add waffle batter to a preheated waffle iron and cook (recipe below).
Perfect Toppings for Pumpkin Waffles
Top pumpkin waffles with a dusting of powdered sugar, fresh fruit, chopped walnuts or pecans, butter, or warmed maple syrup. Add a drizzle of caramel sauce or a smear of homemade Nutella. Add a dollop of whipped cream and sprinkle with a pinch of ginger or nutmeg.
Leftover Waffles?
Keep leftover pumpkin waffles in a covered container in the refrigerator for up to one week. Reheat them by popping them in the toaster, air fryer, or microwave.
Freeze waffles between sheets of parchment paper, and place them in a zippered freezer bag. They will stay fresh for up to 6 months. Pop one or two frozen waffles in the toaster or toaster oven for a quick morning pick-me-up!
Pumpkin Favorites
Did you make these Pumpkin Waffles? Leave a comment and a rating below!
Pumpkin Waffles
Pumpkin waffles bring a taste of Autumn to the breakfast table.
Preheat the waffle maker according to the manufacturer’s directions (or to 400°F).
In a large bowl whisk together flour, brown sugar, pumpkin pie spice, baking powder, and salt. Set aside.
In a medium bowl mix pumpkin, milk, eggs, melted butter, and vanilla.
Add the wet ingredients to the dry ingredients and stir just until combined.
Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3 to 5 minutes or until golden brown.
To keep warm if making batches: Preheat the oven to 225°F and place a baking pan in the oven. As the waffles are finished cooking, place them on the baking pan to stay warm while you finish the batch.
Calories: 206 | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 105mg | Potassium: 257mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5056IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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