Description
These Easy Pumpkin Waffles are a delicious and festive breakfast treat perfect for fall. Made with pumpkin puree and warm spices, they are fluffy, flavorful, and simple to whip up using a waffle iron. Whether you prefer classic or Belgian-style waffles, these can be quickly cooked to perfection and kept warm in the oven or frozen for later enjoyment.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ cup brown sugar
- 1 tablespoon Pumpkin Pie Spice* (or substitute: 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon ground cloves)
- ¼ teaspoon kosher salt
Wet Ingredients
- 2 eggs
- ½ cup pumpkin puree
- ¾ cup milk of choice (dairy or non-dairy)
- ¼ cup neutral oil
Instructions
- Preheat the waffle iron: Set your waffle iron to the high heat setting and allow it to fully preheat to ensure crispy, evenly cooked waffles.
- Mix dry ingredients: In a medium bowl, combine the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt. Stir thoroughly to evenly distribute the leavening and spices.
- Whisk wet ingredients: In a separate bowl, whisk together the eggs, pumpkin puree, milk, and neutral oil until smooth and well blended.
- Combine batter: Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth with no large lumps remaining, but avoid overmixing.
- Prepare waffle iron: Lightly brush the preheated waffle iron with oil to prevent sticking.
- Cook waffles: Pour the batter into the center of the waffle iron — use about 1 ¼ cups for a Belgian waffle maker or a little over ½ cup for a standard waffle maker. Close the lid and cook according to your waffle iron’s instructions until the waffles are golden brown and crisp.
- Keep warm or serve: Remove the cooked waffles and place them on a baking sheet without stacking to keep crisp. Keep warm in a 250°F oven if cooking multiple batches or serve immediately.
- Store and reheat: Leftover cooked waffles can be frozen by placing them in a plastic bag and removing excess air with a straw before sealing. To reheat, toast frozen waffles lightly in a toaster until warmed through and crisp.
Notes
- Use pumpkin pie spice or mix your own substitute: 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves.
- Waffles can be kept warm in a 250°F oven without losing crispness if you are making multiple batches.
- Store cooked waffles individually in the freezer for quick breakfasts; reheat in a toaster for best texture.
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 6g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
