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Pumpkin Waffles

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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.

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

  1. Preheat the waffle iron according to the manufacturer’s instructions and allow it to become completely hot.
  2. Crack the eggs into a large mixing bowl and whisk until combined.
  3. Add the milk, melted butter, pumpkin puree, and vanilla extract. Whisk until smooth and evenly combined.
  4. Add the flour, baking powder, granulated sugar, salt, and pumpkin pie spice.
  5. Stir just until combined. Do not overmix; a few small lumps are fine.
  6. Lightly coat the hot waffle iron with nonstick cooking spray.
  7. 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.
  8. 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.
  9. Carefully remove the waffle and repeat with the remaining batter, lightly greasing the waffle iron again as needed.
  10. 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

Find it online: https://yumfamilyrecipes.com/pumpkin-waffles/