Add a touch of autumn to your everyday waffle recipe with pumpkin waffles!
Pumpkin waffles are fluffy, moist, and full of warm spices and ready in minutes. They’re the perfect cozy family breakfast.
- Every bite of these waffles is packed with Warm and cozy spices.
- They are easy to prepare and reheat well for quick breakfasts during the week.
- Pumpkin puree, accompanied by basic pantry ingredients, makes these more moist and deliciousdelicious.
Ingredients for Pumpkin Waffles
Dry ingredients: Flour, sugar, baking powder and salt are the basic ingredients for a waffle recipe. If you wish, you can use a gluten-free mix and sugar substitute. Just follow the conversion rates on the package.
Wet Ingredients: Pumpkin puree, milk, eggs and butter add flavor and give the waffles their crispy edges and delicious pumpkin flavor.
Pumpkin: Check the label on the pumpkin and make sure it’s puree and not filling, which is for pies and has added sugar and seasonings. Use leftover pumpkin puree to make pumpkin apple butter or overnight oatmeal.
Condiments: Buy or make a jar of homemade pumpkin spice to use all season long.
Variations
- Add a tablespoon of chia or flaxseed to the dough for a little extra nutrition, or try using white whole wheat flour for more fiber.
- Freshly chopped strawberries, apples or blueberries add fresh flavor and color.
- Mini chocolate chips, peanut butter or caramel chips are fun for birthday or dessert waffles.
How to make pumpkin waffles
- Whisk dry ingredients together in a large bowl.
- Mix the remaining ingredients in a separate bowl.
- Gently fold the wet ingredients into the dry ingredients until combined.
- Add waffle batter to a preheated waffle iron and cook (recipe below).
Perfect Toppings for Pumpkin Waffles
Sprinkle pumpkin waffles with powdered sugar, fresh fruit, chopped walnuts or pecans, butter or warm maple syrup. Add a drizzle of caramel sauce or a dollop of homemade Nutella. Top with a dollop of whipped cream and sprinkle with a pinch of ginger or nutmeg.
Leftover waffles?
Store leftover pumpkin waffles in a covered container in the refrigerator for up to a week. Reheat them by placing them in the toaster, air fryer, or microwave.
Freeze waffles between sheets of parchment paper and place in a zip-top freezer bag. They will stay fresh for up to 6 months. Place one or two frozen waffles in the toaster or toaster oven for a quick morning snack.
Pumpkin Favorites
Did you make these pumpkin waffles? Leave a comment and rating below!
Pumpkin Waffles
Pumpkin waffles bring a touch of autumn to the breakfast table.
Prevent your screen from going dark
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Preheat waffle maker according to manufacturer’s instructions (or to 400°F).
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In a large bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder, and salt. Set aside.
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In a medium bowl mix together the pumpkin, milk, eggs, melted butter and vanilla.
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Add the wet ingredients to the dry ingredients and stir until combined.
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Drop large spoonfuls of batter onto a greased waffle iron until most of the gaps are covered. Close the lid and cook for about 3 to 5 minutes or until golden brown.
To keep them warm if making in batches: Preheat the oven to 225°F and place a baking sheet in the oven. When the waffles are finished cooking, place them on the sheet to keep them warm while the batch finishes.
Calories: 206 | Carbohydrates: 29gram | Protein: 5gram | Fat: 8gram | Saturated fat: 4gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 2gram | Trans fats: 0.2gram | Cholesterol: 63mg | Sodium: 105mg | Potassium: 257mg | Fiber: 2gram | Sugar: 9gram | Vitamin A: 5056International Union | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Breakfast Kitchen American© SpendWithPennies.com. Content and photos are copyrighted. Sharing of this recipe is encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please see my photo usage policy here.
