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Home | Delicious Pumpkin Waffles for a Fall Breakfast

Delicious Pumpkin Waffles for a Fall Breakfast

We always experiment with a lot of pumpkin recipes every fall. The hands-down favorite of all our pumpkin creations has to be these pumpkin waffles. With a subtle spice flavor, they're moist on the inside with a crisp exterior, just like a waffle should be.

Serve them for breakfast with butter and maple syrup, or even for dessert topped with vanilla ice cream. They're a great fall treat that's so good we'll probably start making these year-round, since canned pumpkin is easy to come by!

They're easy to make, too, and you probably have most of the ingredients in your pantry already.

To make pumpkin waffles, you'll need:

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/4 cup firmly packed dark brown sugar
  • 1 cup pumpkin puree, either fresh or canned
  • 1-2/3 cups milk
  • 4 tablespoons melted unsalted butter

In a large bowl, mix together flour, baking powder, baking soda, pumpkin pie spice, and salt and set aside.

In another large bowl, combine eggs, sugar, pumpkin, milk, and butter. Whisk until all ingredients are incorporated, then stir in the dry ingredients. Don't overmix—it's OK if the batter is a little lumpy.

Cook in a well heated waffle iron. In our Belgian waffle maker they take about five minutes to cook, but cooking times will vary depending on make and model. These also seem to take just a little bit longer in the waffle iron than regular waffles. You want them to be nice and crispy on the outside. This recipe makes about a dozen waffles.