Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast. We love them with a drizzle of maple syrup and a dollop of almond butter.
Why we love this recipe
It’s fall and that means: cue the pumpkin recipes! It’s our goal to turn just about everything imaginable into a pumpkin flavored version of itself. Of course, that extends to hummus, pasta, coffee, pancakes, soup, oatmeal…and waffles!
These Pumpkin Waffles are the ideal fall breakfast, featuring cozy spices and pumpkin puree. They’re just sweet enough and topped with a little pure maple syrup…let’s just say they went over like a charm over here.
Ingredient notes for pumpkin waffles
Here’s the thing: pumpkin is very dense, so adding it to waffles can make them thick and weighty. Instead, we formulated this pumpkin waffles recipe so that it uses just enough pumpkin to bring in a light orange hue, but not so much that each bite is weighed down with vegetable puree. Here are the ingredients you’ll need for these pumpkin waffles:
- All purpose flour: For gluten-free, you could swap in 1-to-1 gluten-free flour (or make these almond flour-based gluten free waffles and add pumpkin spices).
- Brown sugar: We typically sweeten waffle batter with maple syrup, but the consistency is better with sugar here because of the moisture in the pumpkin.
- Pumpkin puree: Make sure it’s puree, not pie filling.
- Pumpkin pie spice: Use purchased or homemade pumpkin pie spices.
- Eggs: These help hold the batter together and give it a little lift.
- Milk: Use your milk of choice; oat milk is a great substitute for dairy-free.
For the pumpkin pie spice
Here’s a secret: most of what people love about pumpkin recipes are the spices—not the actual pumpkin itself! Pumpkin is pretty bland and bitter right out of the can. Our favorite way to flavor it is with our homemaker spice blend, which makes a large batch. You can also make a smaller size for this recipe. Here’s what to do:
- Make a batch: Mix up this Pumpkin Pie Spice: it makes ¼ cup, which is enough for 4 pumpkin waffles recipes.
- Or, make a small recipe: For the 1 tablespoon pumpkin spice in the recipe, use 1 teaspoon cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each cloves and nutmeg.
Standard waffles vs Belgian waffles
You can make these pumpkin waffles two ways: using a standard waffle maker or make them into Belgian waffles. We prefer Belgian waffles since they’re taller and fluffier than standard waffles, and just plain more fun to eat. Here are the differences between the two:
- Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. Remember a serving size is ½ of the waffle, because it’s double a standard waffle.
- Standard waffles are thinner, around 1/2-inch thick. If you’re making a standard waffle, the serving size is 1 waffle.
Looking for a waffle iron? Here’s a Belgian waffle iron we use and love!
Once you’ve whipped up a batch of pumpkin waffles, the fun begins! Top them up to make them into a healthy or no so healthy breakfast. Here’s what we used, and a few more ideas:
Storing leftovers
Don’t want to do all the work every time? Make a double batch of these pumpkin waffles and save more for later! Here’s what to do:
- To store: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months.
- To reheat: Pop them into the toaster and cook them on a low setting for just a few seconds, repeating it two or three times. Or, warm them on an oiled baking sheet in a 300 degree oven (make sure to oil the sheet or the waffles will stick!).
Pumpkin waffles toppings
Wondering how to top these pumpkin waffles? Here are a few topping ideas we love:
- Almond butter: This is our top pick for pumpkin waffles because it offsets the sweet with richness, and adds a hit of plant-based protein.
- Chopped pecans or walnuts: These nuts both go well with pumpkin! Make toasted pecans or toasted walnuts to bring out their flavor even more.
- Greek yogurt with maple syrup: Mix ½ cup Greek yogurt with 1 tablespoon maple syrup and ½ teaspoon vanilla and use it for dolloping.
- Make it dessert: ice cream! Turn this pumpkin waffle into dessert by topping it with vanilla ice cream and caramel sauce.
More pumpkin breakfast recipes
There are so many fun pumpkin breakfast recipes to make your fall morning cozy. Here are a few ideas:
- Start with a bowl of Pumpkin Oatmeal or a pan of Pumpkin Baked Oatmeal
- A creamy and delicious Pumpkin Smoothie
- Enjoy a slice of Healthy Pumpkin Bread, a stack of Pumpkin Pancakes or Pumpkin French Toast, or a tasty Pumpkin Muffin
Dietary notes
This pumpkin waffles recipe is vegetarian and dairy-free.
Frequently asked questions
Absolutely! Fresh pumpkin puree will give your waffles a slightly more vibrant flavor. Just make sure to cook and puree the pumpkin until it’s smooth and free of excess moisture.
Absolutely! Freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer bag for longer storage. They’ll keep in the freezer for up to 2 months.
Make sure your waffle iron is properly heated and greased before adding the batter. You may also need to adjust the cooking time depending on your waffle iron.
Chocolate chips would be a delicious addition: pumpkin and chocolate go hand in hand! You can also add other mix-ins like chopped nuts or dried cranberries.
Easy Pumpkin Waffles
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Prep Time: 10 minutes -
Cook Time: 10 minutes
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Total Time: 20 minutes
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Yield: 4 (4 standard or 2 large Belgian waffles)
Print RecipeDescription
Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.
Ingredients
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ cup brown sugar
- 1 tablespoon Pumpkin Pie Spice*
- ¼ teaspoon kosher salt
- 2 eggs
- ½ cup pumpkin puree
- ¾ cup milk of choice (dairy or non-dairy)
- ¼ cup neutral oil (like organic vegetable oil, organic canola, or grapeseed)
Instructions
- Preheat the waffle iron to the high heat setting.
- In a medium bowl, mix the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined.
- In another bowl, whisk the eggs, pumpkin puree, milk, and neutral oil. Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth.
- Lightly brush oil onto the waffle maker. Immediately, add the batter (1 ¼ cups for a Belgian waffle maker and a little over ½ cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
- Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.
Notes
*Or substitute 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon ground cloves.
Category: Breakfast
Method: Waffles
Cuisine: American
Diet: Vegetarian
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