Deliciously crisp and fluffy waffles made with pumpkin puree and a touch of pumpkin pie spice, you'll be smitten while devouring a large stack of these easy and fluffy homemade pumpkin waffles. The perfect segue into fall flavors!
Pumpkin is suitable all year round, so are these delicious waffles. Make a batch for Sunday breakfast, meal prep, freezer prep, or just because you are a major fan of waffles!
TL; DR Recipe Summary
- 👩🏼🍳 Bake Level: Easy/Beginner
- ⏱️ Bake Time: Prep will take 10 minutes; Baking will take another 5-7 minutes.
- 😋 Taste: Fluffy, pumpkin, cinnamon, vanilla, sweet, syrupy.
- 🍽️ Best Served With: Whip up a stack of these pumpkin waffles to go along with pumpkin chocolate chip muffins, a delicious broccoli cheddar quiche for a little sweet and savory action, and a double batch of my easy green smoothie for balance.
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Trusted Tips and Key Reminders
- Do not over mix the batter! If you can fold with a spatula, that will help versus using a whisk.
- I highly recommend using a scale when measuring the ingredients. A cup for me does not always equate to a cup for you. A scale will always yield the best and most accurate results especially when measuring dry ingredients. This scale is my favorite.
- Be sure to let the batter sit for just a few minutes before adding to the waffle iron. This allows the rising agents to mix with the other ingredients in the bowl.
The Key Ingredients
- All purpose flour: I actually really like using a paleo baking blend from Bob's Red Mill for these waffles, but typical all-purpose flour will do just fine here.
- Baking powder: Helps with the rise of the waffle and adds the airiness to the baked waffle.
- Oil: We need a decent amount of oil here to add the fluff factor, the flavor, and give the waffles a nice crisp edge.
- Pumpkin purée: We really only need a small amount of pumpkin here, to add the flavor of the pumpkin. NOT PUMPKIN PIE FILLING!
- Pumpkin pie spice: You don't technically need a spice blend, but you can use cinnamon, clove, nutmeg, ginger and it'll give you the same flavor profile.
How to make pumpkin waffles
Step 1: In a medium bowl, add in the wet ingredients and whisk until combined.
Step 2: Start by whisking together the dry ingredients together in a small bowl. Set aside.
Step 3: Pour the dry ingredients into the wet.
Step 4: Whisk until the batter is incorporated and then stop. Do not over-mix. Let the batter sit 5 minutes. Meanwhile, preheat a waffle iron and coat with non-stick spray. Ladle some of the batter into the iron and close.
Pumpkin Waffles Swaps and Substitutions
- Gluten free flour: this won't really change the bake time, but it will alter the taste and texture. I swear by Bob's Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
- Milk: if you want to make this dairy free, swap out the regular milk for almond or oat milk.
- Sugar: I like using Wholesome Sweet's brand of organic cane sugar, but I also really like their coconut sugar (Bob's Red Mill makes a great coconut sugar too).
Pumpkin Waffles FAQs
You can place any leftover waffles in an airtight container and place the in fridge for up to 3-4 days.
These waffles are so good for the freezer, and defrost really easily. Put the waffles in a ziplock bag, labeling the date they were made. They'll stay for up to 2 months. If you want to make them from frozen, simply pop them in the toaster!
You can make these into miniature waffles if you have a mini waffle iron. Fun, cute for kiddos to snack on too. Feel free to add in fresh fruit, chocolate, or sprinkles within the batter themselves! You could also add in a scoop or two of your favorite protein powder to give these waffles some magical powers.
Check out these other delicious breakfast recipes!
Pumpkin Waffles Recipe
Equipment
- 1 large mixing bowl
- 1 waffle iron
- 1 kitchen scale optional
- 1 spatula
- 1 whisk
- measuring cups and spoons
Ingredients
- 192 grams all purpose flour 1 ½ cups
- 2 teaspoon baking powder
- 1 tbsp pumpkin pie spice
- 1 large egg room temperature
- ¼ cup pumpkin puree
- ¾ cup whole milk
- ¼ cup oil
- 2 tablespoon sugar
Instructions
- Start by whisking together the dry ingredients together in a small bowl. Set aside.
- In a medium bowl, add in the wet ingredients and whisk until combined. Pour the dry ingredients into the wet and whisk until the batter is incorporated and then stop. Do not overmix.
- Let the batter sit for 5 minutes. Preheat a waffle iron and coat with non-stick spray. Ladle some of the batter into the iron and close.
- Let cook until desired crispness and repeat until all of the batter is used.
- Top with maple syrup, whipped cream, or powdered sugar.
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