Description
These Easy Pumpkin Waffles bring the cozy flavors of fall right to your breakfast table. Made with pumpkin puree and warm pumpkin pie spices, these waffles are tender, fluffy, and perfect for a comforting weekend brunch. They’re simple to prepare using just a waffle iron, making them a delightful treat any time of year.
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 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 Waffle Iron: Set your waffle iron to the high heat setting and allow it to fully preheat so the waffles cook evenly and develop a crisp exterior.
- Combine Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined for an even distribution of flavors.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, pumpkin puree, milk, and neutral oil until smooth and well combined, creating a homogeneous liquid mixture.
- Make Batter: Pour the wet ingredients into the bowl with dry ingredients and whisk vigorously until the batter is mostly smooth with minimal lumps, ensuring a light texture in your waffles.
- Prepare Waffle Iron: Lightly brush oil onto the preheated waffle iron to prevent sticking and promote even browning.
- Cook Waffles: Pour the batter into the center of the waffle iron (about 1 ¼ cups for a Belgian waffle maker or a little over ½ cup for a standard waffle maker). Close the iron and cook according to your waffle iron’s instructions until golden brown and cooked through.
- Keep Warm or Serve: Remove the cooked waffles carefully and place them on a baking sheet without stacking. You may serve them immediately or keep warm in a 250°F oven until all waffles are ready.
- Storage and Reheating: Freeze any leftover waffles in a plastic bag with the air removed using a straw before sealing. Reheat by lightly toasting from frozen in a toaster for a quick breakfast fix.
Notes
- You can substitute the pumpkin pie spice with 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves for a homemade spice blend.
- Use a neutral oil like vegetable or canola oil for the lightest flavor. Avoid strongly flavored oils that might overpower the pumpkin.
- Do not stack cooked waffles to keep them crisp; rather, keep them warm in the oven until serving.
- To store, freeze waffles in an airtight bag and toast before eating for best texture.
Nutrition
- Serving Size: 1 waffle
- Calories: 240
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
