Description
These Pumpkin Waffles are the perfect fall breakfast, with a golden color, crispy edges, and a tender interior. Infused with cinnamon, nutmeg, and a subtle earthy sweetness from canned pumpkin, they’re easy to make and perfect for autumn mornings. Top with syrup, whipped cream, or a sprinkle of cinnamon for the ultimate cozy treat.
Ingredients
1 ¾ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ¼ cups milk
⅓ cup canned pumpkin purée
2 tablespoons brown sugar
¼ cup melted butter (plus extra for greasing the waffle iron)
2 large eggs
1 teaspoon vanilla extract
Instructions
- Preheat your waffle maker according to the manufacturer’s instructions and lightly grease the plates with melted butter or oil.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
- In a separate bowl, whisk together the milk, canned pumpkin purée, brown sugar, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, and gently stir until the flour disappears. It’s okay if there are small lumps.
- Cook the waffles in the preheated waffle iron until golden and crispy. Repeat with the remaining batter.
- Keep the waffles warm in a 200°F (90°C) oven while you cook the rest.
Notes
For a vegan version, use almond milk, flaxseed meal or chia seeds instead of eggs, and coconut oil instead of butter.
Mix in chocolate chips, pecans, or dried cranberries for extra flavor and texture.
Add ground ginger or cloves to amp up the spice profile.
Adjust sweetness by increasing or decreasing brown sugar to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 230
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
