Pumpkin is an all-star autumnal ingredient that brings a tempting twist to this breakfast classic.
Crisp on the outside and fluffy on the inside, our Pumpkin Waffle recipe is a great way to use up any leftover pumpkin puree after Thanksgiving, or simply any time you want to enjoy an indulgent breakfast with a seasonal spin.
Pumpkin
Canned pumpkin puree works best for this recipe. Not only is it quick and convenient, but canned pumpkin puree promises consistency in texture, moisture and sweetness. Plus, unlike many canned goods, most brands don’t add any extra flavorings or preservatives, allowing the taste of the pumpkin to speak for itself.
For a shortcut, you could even use canned pumpkin pie filling, although you will have little control over the spice content and sweetness of the final product.
Waffles may not be the healthiest food out there, but by using pumpkin puree in this waffle batter, you are packing in some extra nutrients like potassium, vitamin A and iron – the perfect excuse for second helpings!
Spices
Cinnamon, nutmeg and ginger are quintessential fall spices that, when combined, are totally irresistible. They work brilliantly with the pumpkin in this recipe, creating a deliciously fragrant waffle with a real comfort factor.
You could always bulk up the spice quantities to create your own mix for use in these Pumpkin Waffles, pumpkin pie or for making your own pumpkin spice lattes. Simply store your mix in an airtight container where they will keep for up to 1 year (if, that is, they last that long!)
What Can I serve With Pumpkin Waffles?
These waffles are perfectly delicious smothered in maple syrup, but if you would like to jazz them up a little there are plenty of things you can do.
Sprinkling some chopped walnuts over the top will add a tantalizing crunch, while sliced apples or even apple compote will amp up the sweetness.
If you’d like to enjoy your waffles for dessert, they go beautifully with some fresh whipped cream or a scoop of your favorite vanilla ice cream.
Tips and Tricks
To avoid your Pumpkin Waffles sticking to the plates, make sure that your waffle iron is nice and hot before you add in your batter.
If the plates aren’t hot enough, the middle will still be raw when you open them, causing the top and bottom of your waffles to separate.
To test the heat, just sprinkle a few drops of water onto the bottom plate. They should steam for just a second or two before the water evaporates.
More Breakfast Recipes You Might Like
If you enjoyed these pumpkin waffles, consider paring them with this pan-fried breakfast potatoes, or with this dragon fruit smoothie, or with this Blueberry Smoothie With Almond Milk.
By the way, it warms our hearts to see the recipes you make from our site.
We’d especially would love to know if you have tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.
Also, we would appreciate if could give it a star rating below!
Pumpkin Waffle Recipe
Ingredients
- 1 ½ Tsp. Baking Powder
- 2 Cups All Purpose Flour
- ½ Tsp. Kosher Salt
- 1 Tsp. Baking Soda
- 1 ½ Tsp. Allspice Or 1 Tsp. Nutmeg Or Cinnamon)
- ⅓ Cup Tightly packed Brown Sugar
- 1 Can 15 Oz. Pumpkin
- 2 Large Eggs
- 1 ½ Tsp. Vanilla Extract
- 1 ½ Cup Milk
Instructions
- In a large bowl, add the flour, baking soda, allspice, sugar, and baking powder. Mix well.
- In a separate bowl, mix the pumpkin and the remaining wet ingredients.
- Mix the wet and dry ingredients together.
- Mix well until well just until combined. Set aside.
- Spray waffle iron lightly with cooking spray then pour necessary amount (whatever fills your waffle iron; I used a half cup spoon) into the waffle iron and cook according to manufactures directions.Keep warm in preheated oven. Repeat process with remaining batter. Serve warm with syrup of choice and your favorite topping.
Video
Notes
- To avoid your Pumpkin Waffles sticking to the plates, make sure that your waffle iron is nice and hot before you add in your batter.
- Calories are estimated per serving.
- Nutrition estimate does not include toppings.
Tayler
We made these for breakfast yesterday and they were incredible! Thanks so much for sharing the recipe!
Mirlene
Thank you, Tayler!
Kris
Crispy on the outside, tender on the inside – we loved them! Will make again. Thanks for another winner!
Kathleen
This is one marvelous Fall flavored breakfast. My family is going to love these!
Jen
Yum! Love the pumpkin flavor in these waffles, they taste so good with lots of maple syrup on top!
Mirlene
Thank you!
Vicky
This time of year I am all about pumpkin flavor. I have had pumpkin pancakes before, but never pumpkin waffles. I will serve these with warm maple syrup and sprinkle it with chopped pecans.
Alison Saalbach Corey
Easy to prepare and definitely my kids will love this! Perfect for a busy mom like me! This is it!
Tristin Rieken
My family loved this simple homemade waffle recipe and I loved how easy it was to make delicious pumpkin waffles from scratch. Thanks for a great recipe!
Jamie
My family loves these waffles for breakfast! This will be great on Thanksgiving morning!
Tayler
I made these for breakfast this morning and they were amazing! My kids devoured them!
Dana
This recipe is next-level! Such an awesome fall flavor and I am ALL about that right now. Totally going to make these again and again!
Emmeline
Oh another way to use pumpkin! Can’t wait to try this out for a fall brunch!
Anita
I don’t have a waffle iron, so I just make pancakes! They are still delicious and I love the pumpkin pie flavor. 🙂
Mirlene
Wonderful! So glad it worked out for you.
Tara
My kids devoured these pumpkin waffles — delish!
Mirlene
Glad to hear it. Thank you!