Why You’ll Love Pumpkin Waffles Recipe
These homemade pumpkin waffles are simple, quick, and full of flavor. The batter comes together in one bowl with everyday baking ingredients, so there’s very little cleanup involved.
Pumpkin puree keeps the waffles moist and tender, while baking powder helps them rise and stay fluffy. Cooking them in a thoroughly preheated waffle iron gives the outside a pleasantly crisp texture.
They’re also easy to customize. Serve them simply with butter and maple syrup, or dress them up with whipped cream, powdered sugar, fruit, nuts, or other favorite breakfast toppings. Leftovers store and freeze well, making these waffles convenient for meal prep too.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 large eggs
- 3/4 cup milk
- 1/4 cup butter, melted
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- Nonstick cooking spray, for the waffle iron
- Butter, for serving, optional
- Maple syrup, for serving, optional
- Powdered sugar, for serving, optional
- Whipped cream, for serving, optional
- Chopped pecans, for serving, optional
Directions
- Preheat the waffle iron according to the manufacturer’s instructions. Allow it to become completely hot before adding the batter.
- Crack the eggs into a large mixing bowl and whisk until combined.
- Add the milk, melted butter, pumpkin puree, and vanilla extract. Whisk until the pumpkin is evenly incorporated and the mixture looks smooth.
- Add the flour, baking powder, sugar, salt, and pumpkin pie spice.
- Stir the dry ingredients into the pumpkin mixture just until everything is combined. Avoid overmixing. A few small lumps in the batter are perfectly fine.
- Lightly coat the hot waffle iron with nonstick cooking spray.
- Spoon the batter onto the waffle iron. For a large Belgian-style waffle maker, about 1/2 cup of batter per waffle is a useful starting point, although the exact amount will depend on your appliance.
- Gently spread the batter across the waffle plate if necessary. Close the waffle maker and cook until the waffle is golden brown, cooked through, and crisp around the edges.
- Carefully remove the finished waffle and repeat with the remaining batter, lightly greasing the waffle iron again when necessary.
- Serve the pumpkin waffles warm with butter, maple syrup, powdered sugar, whipped cream, chopped pecans, or your favorite toppings.
Servings and timing
This recipe makes approximately 5 large Belgian-style waffles.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
The exact number of waffles and cooking time can vary depending on the size, shape, and temperature settings of your waffle maker.
Variations
For gluten-free pumpkin waffles, replace the all-purpose flour with a good-quality 1-to-1 gluten-free baking flour. Because different blends absorb moisture differently, you may need to make a small adjustment to the milk.
For dairy-free waffles, use your favorite unsweetened nondairy milk and replace the melted butter with melted coconut oil or plant-based butter.
For extra-spiced waffles, add a small pinch of ground ginger, cloves, or allspice along with the pumpkin pie spice.
For chocolate chip pumpkin waffles, fold mini chocolate chips into the finished batter before cooking.
For nutty waffles, stir finely chopped pecans or walnuts into the batter or sprinkle them over the waffles before serving.
For cinnamon pumpkin waffles, replace the pumpkin pie spice with approximately 1 teaspoon cinnamon and 1/2 teaspoon nutmeg for a simpler spice combination.
For an extra-indulgent breakfast, top warm waffles with whipped cream, chopped pecans, maple syrup, and a light dusting of powdered sugar.
Storage/Reheating
Allow leftover pumpkin waffles to cool completely before storing them. Cooling on a wire rack is especially helpful because it prevents excess steam from making the waffles soggy.
Refrigerate the cooled waffles in an airtight container or resealable storage bag for up to 5 days.
For longer storage, arrange cooled waffles in a single layer and freeze until firm. Transfer them to a freezer-safe bag or container, separating layers with parchment paper if needed. They can be frozen for up to 3 months.
For refrigerated waffles, reheat them in a toaster or in a 350°F oven for about 5 minutes, or until hot and crisp.
Frozen waffles can be reheated directly from frozen. Toast them until warmed through and crisp, or place them in a 350°F oven for approximately 10 to 12 minutes.
Avoid using the microwave when crispness is important. Although it will warm the waffles quickly, it tends to make them softer.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
Pure pumpkin puree is the better choice. Pumpkin pie filling already contains sweeteners and spices, which can alter the sweetness, seasoning, and consistency of the waffle batter.
Why are my pumpkin waffles soft instead of crispy?
Pumpkin naturally adds moisture to waffle batter, so pumpkin waffles can be softer than traditional waffles. Make sure the waffle iron is completely preheated and cook each waffle until the exterior is deeply golden and crisp. A medium-high setting works well on adjustable waffle makers.
Can I make pumpkin waffles without pumpkin pie spice?
Yes. A simple substitute is 1 teaspoon ground cinnamon combined with 1/2 teaspoon ground nutmeg. You can also add small amounts of ginger, cloves, or allspice for a more complex flavor.
Can I use fresh pumpkin puree?
Yes. Homemade pumpkin puree can work, but it is sometimes more watery than canned pumpkin. If your puree contains a lot of moisture, strain it before measuring so the waffle batter does not become too thin.
Can I make these waffles gluten-free?
Yes. Replace the all-purpose flour with a 1-to-1 gluten-free baking flour designed to substitute directly for wheat flour. The finished texture may vary slightly depending on the flour blend.
What kind of milk works best for pumpkin waffles?
Whole milk provides a rich flavor, but you can use other dairy or nondairy varieties. Buttermilk, almond milk, oat milk, cashew milk, and similar alternatives can all work, although they may produce slight differences in texture.
How do I keep waffles crispy while cooking the rest?
Place cooked waffles in a single layer on a wire rack set over a baking sheet and keep them in a low oven while you finish the remaining batter. Avoid stacking hot waffles because trapped steam will soften their surfaces.
Can I freeze pumpkin waffles?
Yes. Let the waffles cool completely before freezing. Once frozen, store them in an airtight freezer-safe container or bag for up to 3 months. They can be reheated directly from frozen.
What toppings go well with pumpkin waffles?
Maple syrup and butter are classic choices. Whipped cream, powdered sugar, chopped pecans, walnuts, sliced bananas, berries, cinnamon apples, yogurt, nut butter, or caramel sauce also complement the warm pumpkin flavor.
Can I prepare the batter ahead of time?
For the fluffiest waffles, it is best to cook the batter soon after mixing because the baking powder begins working once it comes into contact with the wet ingredients. If you want to save time in the morning, measure the dry ingredients the night before and combine them with the wet ingredients just before cooking.
Conclusion
Pumpkin waffles bring together everything that makes a cozy breakfast satisfying: warm spices, tender pumpkin flavor, fluffy centers, and golden edges. They require only a few minutes of preparation and can be served simply with maple syrup or turned into an impressive fall brunch with whipped cream, nuts, fruit, and other toppings.
Because the cooked waffles refrigerate and freeze well, it’s also worth making an extra batch to keep on hand. Reheat them in the toaster or oven, add your favorite toppings, and you can enjoy the flavors of a homemade pumpkin breakfast even on a busy morning.
Pumpkin Waffles
Cozy pumpkin waffles with warm fall spices, golden crisp edges, and tender, fluffy centers. Ready in about 10 minutes, they are perfect for an easy breakfast or seasonal brunch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 5 large Belgian-style waffles
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 large eggs
- 3/4 cup milk
- 1/4 cup butter, melted
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- Nonstick cooking spray, for the waffle iron
- Butter, for serving, optional
- Maple syrup, for serving, optional
- Powdered sugar, for serving, optional
- Whipped cream, for serving, optional
- Chopped pecans, for serving, optional
Instructions
- Preheat the waffle iron according to the manufacturer’s instructions and allow it to become completely hot.
- Crack the eggs into a large mixing bowl and whisk until combined.
- Add the milk, melted butter, pumpkin puree, and vanilla extract. Whisk until smooth and evenly combined.
- Add the flour, baking powder, granulated sugar, salt, and pumpkin pie spice.
- Stir just until combined. Do not overmix; a few small lumps are fine.
- Lightly coat the hot waffle iron with nonstick cooking spray.
- Spoon the batter onto the waffle iron. For a large Belgian-style waffle maker, start with about 1/2 cup batter per waffle, adjusting as needed for your appliance.
- Spread the batter gently if necessary, close the waffle maker, and cook until the waffle is golden brown, cooked through, and crisp around the edges.
- Carefully remove the waffle and repeat with the remaining batter, lightly greasing the waffle iron again as needed.
- Serve warm with butter, maple syrup, powdered sugar, whipped cream, chopped pecans, or your favorite toppings.
Notes
- For gluten-free waffles, substitute a 1-to-1 gluten-free baking flour for the all-purpose flour and adjust the milk slightly if needed.
- For dairy-free waffles, use unsweetened nondairy milk and replace the butter with melted coconut oil or plant-based butter.
- For extra spice, add a pinch of ground ginger, cloves, or allspice.
- For chocolate chip waffles, fold mini chocolate chips into the finished batter before cooking.
- Pumpkin pie spice can be replaced with approximately 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg.
- Keep cooked waffles crisp by placing them in a single layer on a wire rack in a low oven while cooking the remaining batter.
- Refrigerate cooled leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- Reheat refrigerated waffles in a toaster or a 350°F oven for about 5 minutes. Reheat frozen waffles in a toaster or a 350°F oven for approximately 10 to 12 minutes.
- Use pure pumpkin puree rather than pumpkin pie filling for the best flavor and consistency.
Nutrition
- Serving Size: 1 large waffle
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 100 mg
