Pumpkin Waffles
These Pumpkin Waffles, topped with butter, honey-roasted pecan, and maple syrup, are the perfect breakfast for any waffle lover! Crispy on the outside and soft on the inside — the waffles get upgraded for fall with pumpkin flavors combined with spices like cinnamon and nutmeg.
For other breakfast ideas, check out my Light & Fluffy Lemon Ricotta Pancakes, Sweet Potato Pancakes, French Toast with Caramelized Apples, and Spiced Buttermilk Pancakes with Caramelized Apples.
If waffles couldn’t get any better, this recipe certainly tilts the scales. The flavors from the pumpkin puree combined with those warm spices like cinnamon, vanilla, and nutmeg make this recipe a must-have anytime. This just may become one of your favorite fall breakfasts.
Just like pancakes, I feel there is an art to making waffles. You want them fluffy on the inside but crispy on the outside. To accomplish this, I use two techniques — sifting the flour and whipping the egg whites. Both aid in a lighter and fluffier texture with a crispy exterior.
Ingredients you’ll need to make Pumpkin Waffles:
Be sure to check out the full recipe and ingredient list below
- It all starts with 100% pumpkin puree for that pumpkin flavor.
- For your dry ingredients, you will need all-purpose flour, cornstarch, salt, and baking powder.
- Sugar, powdered sugar, and lemon zest will add the necessary sweetness and brightness to your waffles.
- Use vanilla extract, ground cinnamon, ground nutmeg, and pumpkin pie spice for your spices. I double up on the nutmeg and cinnamon by adding the pumpkin spice because pumpkin tends to be a bit bland, and you really want to amp up the spices.
- The evaporated milk and eggs will bring it all together. The evaporated milk adds a slight richness to the waffles, and the eggs help to create a soft interior. You can also use Whole milk or buttermilk.
- You can optionally top it off with butter, honey-roasted pecans, and maple syrup.
Handy tip: Make your own pumpkin spice!
If you don’t have pumpkin pie spice, you can use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon allspice.
How to make Pumpkin Waffles:
Preheat your waffle iron. While the waffle maker is preheating, you can make the waffle batter.
Blend the wet ingredients. Pour the pumpkin puree, evaporated milk, and vanilla extract into a large bowl. Separate the yolk from the egg whites. (Place your egg white in a small bowl.) Add the yolk to the wet ingredients. Blend until smooth using a hand mixer (paid link).
Sift your flour. Begin by sifting your all-purpose flour into a large bowl.
Mix the dry waffle ingredients. Add the cornstarch, salt, baking powder, powdered sugar, sugar, cinnamon, nutmeg, and pumpkin pie spice in a large bowl. Take a small lemon and zest until you have 2 tsp of zest, then add to the same bowl. Mix ingredients together.
Add the dry ingredients to the wet ingredients. Add the dry ingredients to the same bowl as the wet ingredients. Stir spatula (paid link) until just mixed. Some small lumps are okay.
Whip your egg whites. Whip your egg whites with a hand mixer (paid link) until stiff peaks form. This may take a few minutes. Gently fold the egg whites into the waffle batter.
Make your waffles. Spray with cooking oil spray to prevent any sticking. Pour around 1/2 cup of waffle batter per waffle and use the back of a spatula (paid link) to spread the batter evenly over the surface of the waffle iron. Allow to cook until golden brown. All waffle makers are different, so check your waffle maker’s instructions for the appropriate cooking time.
Tips & Tricks
- Depending on your waffle maker, your waffle may need to cook a little longer since adding pumpkin makes the waffle batter softer than regular waffles.
- Add your favorite topping! I prefer butter, honey-roasted pecans, and maple syrup, but you can also try chocolate chips, fresh fruit, powdered sugar, a dollop of whipped cream, or try topping your waffles with Nutella, peanut butter, or almond butter.
Pumpkin Waffles
- Total Time: 25 minutes
- Yield: 4 – 6 1x
Description
These Pumpkin Waffles are crispy on the outside, soft on the inside, and filled with pumpkin flavors and warm fall spices.
Ingredients
- 1 cup organic pumpkin puree
- 2 cups evaporated milk
- 3 large organic eggs, separated
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tsp baking powder
- 1/3 cup powdered sugar
- 1/4 cup sugar
- 2 tsp ground nutmeg
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 2 tsp lemon zest
- butter, optional
- candied pecans, optional
- maple syrup, optional
Instructions
- Preheat a waffle maker.
- In a large bowl, add the pumpkin puree, evaporated milk, egg yolks, and vanilla extract. Blend until smooth.
- Sift your all-purpose flour through into a large bowl. Add the cornstarch, baking powder, powdered sugar, sugar, cinnamon, nutmeg, pumpkin pie spice, salt, and lemon zest to the same bowl. Mix until combined.
- Add the dry ingredients to the wet ingredients and blend until smooth. Do not overmix.
- Whip your egg white using a hand mixer (paid link)Â until stiff peaks form. Fold the egg whites into the waffle batter.Â
- Spray the waffle with cooking oil spray and pour 1/2 cup of the waffle batter for each waffle. Cook until golden brown.
- Serve immediately with optional toppings.
Notes
You can make your own pumpkin spice by combining 1 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp allspice. If you omit the pumpkin spice, add 1 additional tsp each of cinnamon and nutmeg.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle Marker
- Cuisine: American
Nutrition
- Calories: 800
- Sugar: 32.4g
- Sodium: 1830mg
- Fat: 25.8g
- Carbohydrates: 139.1g
- Fiber: 32.4g
- Protein: 18.2g
- Cholesterol: 196mg