Description
Easy Pumpkin Waffles are a delicious fall-inspired breakfast treat that combines fluffy waffle texture with warm pumpkin spice flavors. Made with simple ingredients like pumpkin puree, pumpkin pie spice, and brown sugar, these waffles are perfect for a cozy morning and can be kept warm 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 to ensure it’s hot and ready when you start cooking the waffles.
- Mix Dry Ingredients: In a medium bowl, combine the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt. Mix thoroughly so the ingredients are evenly distributed.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, pumpkin puree, milk, and neutral oil until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients and whisk vigorously until the batter is mostly smooth with minimal lumps.
- Grease the Waffle Maker: Lightly brush oil over the surface of the waffle iron to prevent sticking before adding batter.
- Cook the Waffles: Pour about 1 ¼ cups of batter into the center of a Belgian waffle iron, or a little over ½ cup for a standard waffle iron. Cook according to your waffle iron’s instructions until golden brown and crisp. Remove the waffle carefully and place it on a baking sheet without stacking.
- Keep Warm or Serve: Make waffles to order or keep cooked waffles warm in a 250°F oven until ready to serve.
- Freeze for Later: To store leftovers, place cooled waffles in a plastic bag, remove air using a straw before sealing, and freeze. Reheat frozen waffles by lightly toasting them in a toaster before serving.
Notes
- Substitute Pumpkin Pie Spice with 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves.
- For crispier waffles, ensure the waffle iron is fully preheated and do not stack waffles when keeping them warm; allow air circulation to keep texture crisp.
- Neutral oil can be substituted with melted coconut oil or vegetable oil depending on preference.
- Use milk of choice to make the recipe dairy-free (such as almond, oat, or soy milk).
Nutrition
- Serving Size: 1 waffle (standard size)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
