If you are on team Pumpkin Spice, these Pumpkin Waffles will satisfy your pumpkin cravings. They have the perfect texture – crisp at the edges with a soft and fluffy center. Try them topped with Honey Butter, maple syrup, and chopped pecans for the perfect combination of Fall flavors.
These pumpkin waffles have more flavor than any waffle recipe I’ve ever made – plenty of pumpkin flavor and just the right amount of cinnamon and pumpkin spice.
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If you loved our classic Waffle Recipe and the classic flavors of Pumpkin Pie then break out the pumpkin puree because you have to try this Pumpkin Waffles recipe. This will surely become one of your favorite autumn breakfasts.
Homemade Pumpkin Waffles
We love waffles for breakfast. I love that they are easy to make, easy to freeze, and taste great reheated, perfect for busy mornings. We love quick breakfasts like Overnight Oats and since this pumpkin waffle recipe is freezer-friendly, they are a great make-ahead option. Pop a frozen waffle into the toaster and they’re ready to go (see below for more make-ahead tips).
The pumpkin spice, with flavors of cinnamon, nutmeg, ginger, cloves, and allspice, turns your traditional waffle recipe into a flavorful way to embrace the Fall season. You will hardly be able to wait for them to cook, as the pumpkin spice aromas fill your kitchen (good thing they cook fast, in about 4 minutes).
Ingredients for Pumpkin Waffles
With just a few tablespoons of sugar, these waffles are not super sweet, but they have so much flavor from the spices- you’re going to love them!
- Eggs – Add protein and fluffiness to your pumpkin waffles
- Sugar – Just a tiny bit for texture, you can add sweetness with your toppings (see our favorite topping options below)
- Pumpkin puree – I prefer Libby’s brand. It has the most concentrated flavor and color.
- Milk – I prefer whole milk, but you can use skim milk or almond milk if you prefer
- Vanilla extract – Try our Homemade Vanilla recipe for the best flavor
- Flour – All-purpose, or use gluten-free flour to make gluten-free pumpkin waffles
- Baking powder – helps the waffles rise (I recommend aluminum-free baking powder)
- Spices – Pumpkin pie spice and cinnamon add cozy flavors of Fall
- Salt – balances the sweetness
- Unsalted Butter – Melted, adds moisture to the waffles
To make these vegan, or dairy-free, you can use almond milk, vegetable, or coconut oil as a one-to-one replacement for the melted butter, and your favorite commercial egg replacement.
How to Make the Best Pumpkin Waffles
- Preheat your waffle iron – Per the manufacturer’s instructions.
- Mix wet ingredients – In a large mixing bowl, whisk together eggs and sugar until well blended. Add pumpkin, milk, and vanilla and whisk together.
- Mix dry ingredients – In a separate large bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and salt. Whisk dry ingredients into wet ingredients, mixing just until moistened. Add in melted butter, whisking just until incorporated. The batter will be lumpy (be sure not to over-mix).
- Grease your waffle iron – If your waffle iron does not have non-stick grates, be sure to thoroughly coat the grids with non-stick cooking spray.
- Cook – Using a ladle, add about 1/3 cup of batter to the center of each grid on the waffle iron (the amount will vary depending on your waffle maker and a Belgian waffle maker will require more batter). Cook until the waffles are golden and crisp, about 3-4 minutes. Repeat with the remaining batter. Serve with maple syrup or your favorite waffle toppings.
Pre-heating your waffle iron is the key to consistent waffles with the perfect texture. To get the crispy outside and fluffy centered waffles, add batter to the waffle iron only after it’s fully preheated. It’s a good idea to let your waffle iron reheat for a minute between batches.
While pumpkin waffles include the same ingredients as Pumpkin Pancakes, the measurements are different so it is best to follow a waffle recipe when preparing waffles to ensure the right texture.
If you have time to wait, you can let your batter rest for 5-10 minutes before starting to cook. This allows the dry ingredients to be fully hydrated. That being said, this step is optional, and I do not notice a difference with this recipe.
Absolutely. This recipe can be doubled or tripled, to feed as many people as your waffle iron can handle.
If your waffle maker doesn’t have a doneness indicator light, the waffles are done when the steam stops (4-5 minutes). If the lid doesn’t lift easily, cook for another 30-60 seconds.
To keep waffles warm until ready to serve, preheat your oven to 200°F. As the waffles come off of the waffle iron, place cooked waffles on a wire rack and transfer to the warm oven.
What to Serve with Pumpkin Waffles
We love to enhance the Fall spices in this recipe with a little sweetness. Our favorite way to top these waffles is with:
- Cinnamon Honey Butter
- Real maple syrup
- Toasted and chopped pecans
- Powdered sugar
- Almond butter
- Whipped cream
- Diced apples and cinnamon
You could also make this a dessert recipe by adding a scoop of vanilla bean ice cream and a drizzle of Caramel Sauce on top of your warm pumpkin waffles.
How to Toast Pecans
Heat your oven to 350°F. Arrange your pecans in a single layer on a baking sheet and toast for 8-10 minutes, being sure to flip them halfway through. Keep an eye on them, as they can burn quickly. Cool and then transfer to a cutting board and make rough chops with a knife. You can also toast pecans on a dry skillet for a few minutes, tossing frequently until golden.
We love having leftover waffles because they freeze so well. Let your waffles cool on a wire cooling rack to prevent the steam moisture from making the waffles soggy and help to prevent freezer burn. Allow them to cool completely at room temperature before storing.
- To Refrigerate: Stack your waffles in an airtight container with parchment paper between the waffles to prevent them from sticking together. They will stay fresh for up to 3 days in the refrigerator.
- Freezing: Stack the waffles, separated by parchment paper, in a freezer-safe bag, wrap with aluminum foil, or use a vacuum sealer. Freeze for up to 2 months.
- To Reheat: To enjoy a crisp waffle, toast your refrigerated or frozen waffles in the toaster oven, air fryer, or directly on an oven rack and bake at 350°F for 8-10 minutes.
This pumpkin waffle recipe will satisfy your pumpkin spice craving at any time of year – before the coffee shops even declare it to be pumpkin spice season – but they are especially tasty and cozy during the colder months.
More Pumpkin Recipes
This Pumpkin Waffles recipe is a great way to use leftover pumpkin puree. If you are ready for a seasonal pumpkin-themed baking marathon, be sure to check out these other amazing pumpkin recipes.
Pumpkin Waffles Recipe
These Pumpkin Waffles with whipped honey butter, toasted pecans, and a drizzle of maple syrup are a delicious and cozy start to Fall mornings.
Preheat your waffle iron according to the manufacturer’s instructions with your desired browning settings.
In a large mixing bowl, whisk together eggs and sugar until well blended. Add pumpkin, milk, and vanilla and whisk until well blended.
In a separate bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and salt. Whisk dry ingredients into wet ingredients, mixing just until moistened. Add in melted butter, whisking just until incorporated. The batter will be lumpy (do not over-mix).
Grease your waffle iron grates using non-stick cooking spray.
Ladle about 1/3 cup of batter onto the pre-heated and greased waffle maker, adding batter to the center of each waffle grid (the amount will vary based on your waffle maker, and Belgian waffles will require more batter). Cook until waffles are golden and crisp, about 4 minutes. Repeat with the remaining batter. Serve with maple syrup or your favorite waffle toppings.
Makes 8 standard square waffles on a classic 4-square waffle iron, using about 1⁄3 cup batter for each waffle. You can also use a Belgian waffle maker but they require more batter to fill them out.
226kcal Calories27g Carbs5g Protein11g Fat