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.
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!
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.
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Pumpkin Waffle Recipe
- 1 ½ teaspoon Baking Powder
- 2 Cups All Purpose Flour
- ½ teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1 ½ teaspoon Allspice Or 1 teaspoon Nutmeg Or Cinnamon)
- ⅓ Cup Tightly packed Brown Sugar
- 1 Can 15 Oz. Pumpkin
- 2 Large Eggs
- 1 ½ teaspoon Vanilla Extract
- 1 ½ Cup Milk
- 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.
- 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.