Why You’ll Love Easy Homemade Pumpkin Waffles Recipe

Crispy on the outside and fluffy on the inside.
Filled with warm pumpkin spice flavor.
Easy to make with simple pantry ingredients.
Great for breakfast, brunch, or even breakfast-for-dinner.
Freezer-friendly for quick weekday meals.
Perfect with both sweet and savory toppings.
Makes a large batch that’s ideal for feeding a family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 eggs
1 1/2 cups milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie mix)
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 teaspoons pumpkin pie spice

Directions

Preheat your waffle iron according to the manufacturer’s instructions.
In a medium mixing bowl, whisk together the eggs, milk, vegetable oil, vanilla extract, and pumpkin puree until smooth.
In a separate bowl, combine the flour, sugar, cornstarch, baking powder, salt, and pumpkin pie spice.
Gradually fold the dry ingredients into the wet ingredients. Mix just until combined; a few small lumps are perfectly fine.
Lightly grease the waffle iron if needed, then pour about 1/2 cup of batter into each waffle section, adjusting as necessary for your waffle maker.
Close the lid and cook for 3 to 4 minutes, or until the waffles are golden brown and crisp.
Carefully remove the waffles and place them on a serving plate or cooling rack.
Repeat with the remaining batter.
Serve warm with your favorite toppings such as butter, maple syrup, whipped cream, toasted pecans, fresh fruit, or pumpkin spice syrup.

Servings and timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 14 waffles

Variations

Add mini chocolate chips for a sweeter breakfast treat.
Stir chopped pecans or walnuts into the batter for added crunch.
Replace the vanilla with maple extract for a richer autumn flavor.
Use whole wheat flour for a heartier waffle.
Sprinkle cinnamon sugar over the waffles before serving.
Add a handful of dried cranberries for extra texture and flavor.

Storage/Reheating

Store leftover waffles in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the waffles in a single layer before transferring them to a freezer-safe bag or container. They will keep well for up to 3 months.

To reheat, warm the waffles in a toaster for the crispiest texture. You can also reheat them in a 350°F (175°C) oven for 5–8 minutes or microwave for 30–60 seconds if you’re short on time, though they may be softer.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes. Just make sure the fresh pumpkin is cooked, pureed until smooth, and well-drained to avoid excess moisture.

Can I make the batter ahead of time?

It’s best to cook the batter shortly after mixing, but you can refrigerate it for up to 24 hours. Stir gently before using.

Why shouldn’t I overmix the batter?

Overmixing develops the gluten in the flour, which can make the waffles dense instead of light and fluffy.

Can I freeze pumpkin waffles?

Yes. Freeze them once completely cooled, then reheat directly from frozen in a toaster or oven.

What toppings go well with pumpkin waffles?

Maple syrup, butter, whipped cream, toasted pecans, walnuts, fresh fruit, cinnamon butter, and pumpkin spice syrup are all delicious options.

Can I make these waffles gluten-free?

Yes. Substitute a quality 1-to-1 gluten-free all-purpose flour blend for the regular flour.

How do I keep waffles crispy?

Place cooked waffles on a wire rack or keep them warm in a 200°F (95°C) oven until ready to serve.

Can I use melted butter instead of vegetable oil?

Yes. Melted butter adds a richer flavor, although the waffles may be slightly less tender.

Why is cornstarch included in the recipe?

Cornstarch helps create waffles that are extra light and crisp on the outside.

Can I use this batter for pancakes?

Yes. The batter works well for pancakes, though they may require a slightly longer cooking time than traditional pancake batter.

Conclusion

Easy Homemade Pumpkin Waffles are a delicious way to enjoy the comforting flavors of fall any time of year. With their crispy exterior, fluffy interior, and warm pumpkin spice aroma, they’re perfect for family breakfasts, holiday brunches, or meal prep. Serve them with your favorite toppings and enjoy a cozy homemade breakfast that’s both easy and satisfying.

Easy Homemade Pumpkin Waffles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Easy Homemade Pumpkin Waffles are packed with warm pumpkin spice flavor and a crisp golden texture. They make a cozy breakfast treat perfect for fall mornings or any time you crave a seasonal twist.

Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 14 servings
Category: Breakfast
Method: Waffle Iron
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your waffle iron.
Combine the wet ingredients in a medium-sized mixing bowl: eggs, milk, oil, vanilla extract, and pumpkin puree.
In a separate bowl, mix the dry ingredients: flour, sugar, cornstarch, baking powder, salt, and pumpkin pie spice.
Fold the dry ingredients into the pumpkin mixture. Mix until combined, but do not over-mix; some lumps are okay.
Lightly grease the waffle maker and pour almost 1/2 cup of batter into each waffle square, adjusting based on your waffle iron size.
Close the waffle iron and cook for 3-4 minutes, or until the waffles are browned and lightly crisped on the outside.
Carefully remove the waffles from the iron and place them on a serving plate.
Repeat the process until all batter is used.
Serve warm with your favorite toppings.

Notes

Use pumpkin puree rather than pumpkin pie filling for the best flavor and texture.
Cooking times may vary depending on your waffle maker.
Serve with maple syrup, whipped cream, fruit, or pumpkin spice syrup.
Store leftover waffles in the refrigerator and reheat in a toaster or waffle iron for best texture.

Nutrition

Serving Size: 1 waffle
Calories: 210 kcal
Sugar: 9 g
Sodium: 250 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 35 mg