Pumpkin Martini

The Pumpkin Martini recipe is a stunning fall cocktail! It’s cozy and creamy, with pumpkin pie spice and a crunchy…

A Couple Cooks – Recipes worth repeating.

The Pumpkin Martini recipe is a stunning fall cocktail! It’s cozy and creamy, with pumpkin pie spice and a crunchy graham cracker rim.

Pumpkin Martini

Is it fall drink season? Good, because we’ve got the perfect cocktail to add to your repertoire: the Pumpkin Martini! It’s creamy, it’s cozy pie spiced, and it’s made with real pumpkin for the best natural flavor. Even better, coat the glass rim in crushed graham crackers and you get a hint of crunchy sweet in each sip! This is the best cocktail for impressing your friends for any fall occasion. Better yet: serve it up as a Pumpkin Pie Martini topped with whipped cream!

What’s in a Pumpkin Martini?

The Pumpkin Martini is an autumnal spin on the flavored vodka martini using pumpkin flavors. There are many ways to achieve the flavors of the season, like pumpkin spice syrup or pumpkin liqueur. But for our recipe, we wanted to use the natural flavors: real pumpkin and pumpkin spice! It’s an ideal drink for Halloween or Thanksgiving, or any fall gathering. Here’s what you’ll need for this Pumpkin Martini recipe:

  • Vodka
  • Heavy cream (or coconut milk)
  • Pure maple syrup
  • Canned pumpkin puree (not pumpkin pie filling)
  • Pumpkin pie spice (purchased or homemade)
  • Vanilla extract
  • Graham crackers, for the rim
Pumpkin Pie Martini recipe

Prepping the graham cracker rim

The best part of this Pumpkin Martini recipe? The graham cracker rim! Glass rims aren’t just for decoration: they add an important pop of flavor and texture to each sip. Here the graham cracker crumbs add just the right hint of sweetness and crunch. It takes a few minutes to do, but it’s absolutely worth it. Here’s how to do it:

  • Crush the graham crackers and add to a plate. You can simply use your fingers to crush them, or use the bottom of a jar or can.
  • Add a pool of maple syrup to another plate. It doesn’t have to be much! This is the glue that will hold on the cracker crumbs.
  • Place the outer edge of the glass in the maple and rotate. Hold the position of the glass constant and just rotate the stem so you get an even coating.
  • Place the rim in the cracker crumbs and rotate. Then, do the same thing in the cracker crumbs! The maple syrup will glue the crumbs to the rim.

How to make a Pumpkin Martini: a few tips!

All you need to do to make a Pumpkin Pie Martini? Once you’ve got the glass rim prepared, it’s so easy. Shake up those ingredients and pour them in the prepared glass! But here are a few tips to review before you jump to the recipe:

  • Customize the sweetness to taste. We like this Pumpkin Martini with ½ ounce maple syrup, which makes it a beautifully balanced drink. With the the graham cracker crust, it’s sweet enough for us! But if you prefer sweet drinks, use either ¾ ounce (for a sweet drink) or 1 ounce (for a very sweet drink).
  • Don’t have pure maple syrup? This recipe uses pure maple syrup, not the synthetic kind. You can substitute honey or simple syrup if you like: or even better, make a batch of Brown Sugar Syrup! It takes just 5 minutes and all you need is brown sugar.
Pumpkin spice martini recipe

Variation: make it a Pumpkin Pie Martini

Want to make this Pumpkin Martini into a Pumpkin Pie Martini? Simply add whipped cream! Adding a dollop of whipped cream takes it to over-the-top dessert drink status. Here are a few homemade whipped cream recipes to try:

Make it dairy free or vegan

Want to make this Pumpkin Martini dairy free? All you have to do is substitute full-fat coconut milk for the heavy cream! It comes out with a slight coconut flavor, but it’s not overwhelming. The coconut fat stands in beautifully for the dairy fat. (Don’t use something like cream of coconut or it will come out too sweet!)

And that’s it! Let us know what you think of this Pumpkin Spice Martini in the comments below.

Pumpkin martini recipe

More pumpkin recipes

Love pumpkin? If you’re here for it this season, here are some the top pumpkin recipes and pumpkin drinks to try:

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Pumpkin pie martini

Pumpkin Martini


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegetarian

Description

The Pumpkin Martini recipe is a stunning fall cocktail! It’s cozy and creamy, with pumpkin pie spice and a crunchy graham cracker rim.


Ingredients

  • 2 ounces* vodka
  • ½ ounce heavy cream (or coconut milk, for vegan)
  • ½ ounce (to 1 ounce**) pure maple syrup
  • 2 tablespoons canned pumpkin puree
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon vanilla extract
  • Graham crackers, for the rim

Instructions

  1. Prepare the rim: Crush a graham cracker with your fingers, and place it on a plate. On another plate, add a small pool of maple syrup. Run the rim of a martini glass in the maple syrup first, rotating the glass so the rim is evenly coated. Then roll the rim in the crushed graham crackers until evenly coated.
  2. Shake the drink: Place all ingredients in a cocktail shaker. Add a handful of ice and shake until cold. Strain the drink into the prepared martini glass.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons.

**½ ounce maple syrup makes a balanced drink (and you’ll still get sweetness from the cracker rim). Use ¾ or 1 ounce maple syrup if you like a very sweet drink. If you don’t have pure maple syrup, try homemade Brown Sugar Syrup (it takes just 5 minutes).

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Pumpkin martini, pumpkin pie martini, pumpkin martini recipe, pumpkin spice martini

A Couple Cooks - Recipes worth repeating.

Belgian-Style Pumpkin Waffles

Pumpkin Waffles
Pumpkin and pumpkin pie spices are the defining flavors of fall and they are incorporated into a wide variety of desserts all season long. These Pumpkin Waffles are crisp, tender waffles that offer a delicious way to bring some pumpkin to the breakfast table on a cool fall morning. They’re full of warm …

The post Belgian-Style Pumpkin Waffles appeared first on Baking Bites.

Pumpkin Waffles
Pumpkin and pumpkin pie spices are the defining flavors of fall and they are incorporated into a wide variety of desserts all season long. These Pumpkin Waffles are crisp, tender waffles that offer a delicious way to bring some pumpkin to the breakfast table on a cool fall morning. They’re full of warm spices and smell amazing when they’re baking on a waffle iron. The best part is that the waffles – while they are impressive enough for a crowd – are easy enough to make that you can whip them up on short notice to treat yourself!

Pumpkin brings a lot of moisture into a waffle recipe and that can result in a soggy waffle. These Belgian-Style Pumpkin Waffles are crisp because they use just the right amount of pumpkin to bring in a good pumpkin flavor, but not so much that your waffles will become soggy the moment you take them off of the waffle iron. The pumpkin puree is balanced out with buttermilk, which gives the batter a nice consistency and keeps it from getting too heavy. Plenty of pumpkin pie spice and cinnamon is added to the mix to compliment the natural sweetness of the pumpkin.

The number of waffles you’re going to get from this recipe will vary based on the waffle iron that you use. I used a Belgian-style waffle iron, which I like because it produces waffles with deep pockets for holding syrup and a lot of surface area to crisp up. Belgian waffle irons tend to take more batter than flatter waffle irons, so you will likely get more waffles from a flatter iron. Those flatter irons also produce waffles that are thin enough to fit in the toaster to reheat if you have leftovers! What all this comes down to is that these waffles will be good no matter what style of waffle iron you use, so don’t hesitate to give them a try just because your iron looks different than mine.

Pumpkin Waffles

These waffles should be baked on a lightly greased waffle iron until they are crisp on the outside and fluffy on the inside. They tend to produce quite a bit of steam due to all the moisture in the batter, so be careful when opening your waffle iron! The waffles should be served as soon as possible after cooking for best results, though you can pile them up on a cooling rack for a few minutes before serving (to keep them from getting soggy) or pop them into a warm (300F) oven if you need to hold them longer than a few minutes.

Pumpkin Waffles
1 3/4 cups all purpose flour
2 tbsp cornstarch
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 cup sugar
3/4 cup buttermilk
3/4 cup pumpkin puree
1 tsp vanilla extract
2 large eggs
1/3 cup butter, melted and cooled

Preheat your waffle iron while you make the batter.
In a large bowl, sift together flour, cornstarch, baking powder, baking soda, salt, spices and sugar.
In a large measuring cup or a medium-sized bowl, whisk together buttermilk, pumpkin puree, vanilla and eggs until smooth. Pour into flour mixture and whisk until no streaks of flour remain. Pour in melted butter and whisk until completely incorporated.
Use a 1-cup measure or a large spoon to scoop batter into the waffle iron, lightly greased if your iron requires it. Cook as directed by your machine (mine beeps when waffles are done, taking 3-4 minutes).
Serve immediately, with butter and maple syrup.

Makes 4 Belgian-style waffles

The post Belgian-Style Pumpkin Waffles appeared first on Baking Bites.

Brown Butter Pumpkin Oatmeal Scotchies

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are …

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are INCREDIBLE! You need to add them to your fall…

The post Brown Butter Pumpkin Oatmeal Scotchies appeared first on Two Peas & Their Pod.

Pumpkin Spice Muffins

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season. Looking…

A Couple Cooks – Recipes worth repeating.

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season.

Pumpkin spice muffins

Looking for a way to use canned pumpkin puree? Try these Pumpkin Spice Muffins! These muffins are the perfect level of sweetness, moist and cozy scented with cinnamon, nutmeg and cloves. We made them for a crowd and everyone agreed: these are fantastic! The flavor of fall is encapsulated in each bite. This is the recipe to try if you have a load of pumpkin puree in your pantry or fridge (and we do).

Ingredients in pumpkin spice muffins

These pumpkin spice muffins are a straightforward spin on the classic muffin, using a hefty dose of pumpkin spice. They’re not overly sweetened or rich, relying on pumpkin and applesauce for much of the moistness. Here are the ingredients you’ll use:

  • All purpose flour
  • Pumpkin pie spices
  • Baking soda, baking powder and salt
  • Brown sugar
  • Pumpkin puree
  • Eggs
  • Neutral oil
  • Applesauce

There’s not much to this pumpkin spice muffins recipe: it’s made like a classic baked good. Mix the wets, mix the dries, combine, and bake! It takes just 25 minutes and these bake up like a charm: they come out moist and cozy scented.

Pumpkin Spice Muffins

Pumpkin pie spice: use purchased or homemade

Fall is not complete without a big bottle of pumpkin pie spice! But did you know you can also make it at home? It’s fun to do and works as a DIY gift as well. Here’s what you need for homemade pumpkin pie spice:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Variations and mix-ins

There are several ways to mix up these pumpkin spice muffins! Our recipe uses a bit of granulated sugar and pumpkin spice as the topping, but you can vary that or add a few mix-ins to the batter. Here are some ideas:

  • Make a crunchy streusel topping: go to Easy Pumpkin Muffins
  • Top with pepitas
  • Add dark chocolate chips to the batter
  • Add chopped walnuts or pecans to the batter
Pumpkin spice muffins

Pumpkin spice muffins storage

What’s the best way to store these pumpkin spice muffins? The sugar adds a little crunch to the topping, so here’s the best way for it to hold up:

  • Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb the moisture that rises to the top of the muffins.
  • 1 week or more: These muffins store well in the refrigerator as well! Let them sit out at room temperature for a few minutes before eating.
  • 3 months: Freeze in a sealable container and store up to 3 months.
Pumpkin Spice Muffins

More pumpkin spice recipes

When you’re in the mood for pumpkin spice, here are a few more pumpkin recipes to use it:

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Pumpkin Spice Muffins


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season.


Ingredients

  • 2 cups all purpose flour
  • 1 ½ tablespoons pumpkin pie spices, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce
  • Granulated sugar, for the topping

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula.
  3. In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins.
  4. Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin spice muffins, pumpkin spice muffins recipe

A Couple Cooks - Recipes worth repeating.

Iced Pumpkin Spice Latte

Step into the season with an Iced Pumpkin Spice Latte! It’s easy to make at home and has a refreshingly…

A Couple Cooks – Recipes worth repeating.

Step into the season with an Iced Pumpkin Spice Latte! It’s easy to make at home and has a refreshingly cozy flavor.

Iced Pumpkin Spice Latte

If there’s one drink that’s perfect for ushering in the cool weather, it’s the Iced Pumpkin Spice Latte! This Starbucks special might be a little basic, but honestly: we’re here for it. Make it at home and it’s even better than at a coffeeshop: creamy and cozy-spiced, with a hint of vanilla and real pumpkin puree. It’s easy to whip up this pumpkin drink and when you take the first sip: you’ll want to make it on repeat.

What’s in an iced pumpkin spice latte?

The iced pumpkin spice latte is a chilled spin on the hot latte of the same name, first launched by Starbucks in 2003. An iced latte is made with espresso, milk, and ice. The pumpkin spin on it uses real pumpkin puree, pumpkin spices and maple syrup to make a cozy, autumnal spin on the classic. Here are the ingredients you’ll need to make this iced latte at home:

  • Espresso (or strong coffee)
  • Pumpkin puree (not pumpkin pie filling)
  • Maple syrup
  • Milk of any type
  • Pumpkin pie spice blend
  • Ice
Iced pumpkin spice lattee

How to make an iced pumpkin spice latte: basic steps

Here’s the outline of how to make an iced pumpkin spice latte at home:

  • Step 1: Make a double shot of espresso.
  • Step 2: Froth ¼ cup whole milk with ¼ teaspoon pumpkin spices by shaking it in a covered jar or whisking until frothy.
  • Step 3: Stir the espresso with 1 tablespoon each pumpkin puree and maple syrup.
  • Step 4: Add the milk and serve with ice.
Pumpkin pie spice

Use purchased or homemade pumpkin pie spices

Many pumpkin recipes use pumpkin pie spice blend, a mix of warming spices that are typically used in pumpkin pie. You can use a purchased blend, or if you can’t find it make it homemade. To make it homemade, mix together the following:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Espresso making methods (or use strong coffee

The hardest part of an iced pumpkin spice latte? Making the espresso! There are several methods for homemade espresso. You can also substitute very strong coffee. Make sure to use espresso roast coffee: it’s important to get the right dark, bitter flavor. Some brands we recommend: IllyStarbucks or Intelligentsia. Then, use one of the following espresso methods:

Iced Pumpkin Spice Latte

Use any type of milk

This iced pumpkin spice latte works with any type of milk you like! The best dairy milks are whole milk and 2%. For a non-dairy option, we like oat milk: it has just the right creamy texture and lightly sweet flavor. Almond milk also works, but it has a sharper, nutty flavor.

Step it up: add whipped cream!

If you like, you can top this iced pumpkin spice latte with whipped cream or dairy free whipped cream! But honestly: it doesn’t need it (especially if you’d like to keep the calories down). We usually drink it without, but of course we had to do it for the photo!

More iced lattes and coffee drinks

Love a good iced latte? There are so many tasty lattes and iced lattes to try: and we’ve got homemade versions of all your Starbucks favorites! Try these lattes:

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Iced Pumpkin Spice Latte

Iced Pumpkin Spice Latte


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegetarian

Description

Step into the season with an Iced Pumpkin Spice Latte! It’s easy to make at home and has a refreshingly cozy flavor.


Ingredients

  • 2 shots espresso (2 ounces or ¼ cup strong coffee)
  • 1 tablespoon pumpkin puree
  • 1 tablespoon pure maple syrup
  • ¼ cup whole milk, 2% milk or oat milk
  • ¼ teaspoon pumpkin pie spices (purchased or homemade)
  • Ice
  • Whipped cream or dairy-free whipped cream, to serve (optional)

Instructions

  1. Make the espresso: Make the espresso using an espresso machine, manual espresso maker, French press, or Moka Pot. (Or, substitute strong coffee.)
  2. Froth the milk: Place the milk and pumpkin spice blend in a covered jar and shake until foamy.
  3. Serve: Add the espresso, pumpkin puree and maple syrup to a glass and stir until combined. Top with the frothed milk. If desired, top with whipped cream. Sprinkle with additional pumpkin spice.
  • Category: Drink
  • Method: Espresso
  • Cuisine: Coffee

Keywords: Iced pumpkin spice latte

A Couple Cooks - Recipes worth repeating.

Chocolate Pumpkin Pots de Creme

Silky smooth and surprisingly light, with a texture and flavor that’s like a cross between chocolate mousse and pumpkin pie, these chocolate pumpkin pots de creme would make the perfect alternative Thanksgiving dessert. Chocolate and pumpkin make for a lovely combination in these pots of pure delight, with a hint of pumpkin spice and a […]

Silky smooth and surprisingly light, with a texture and flavor that’s like a cross between chocolate mousse and pumpkin pie, these chocolate pumpkin pots de creme would make the perfect alternative Thanksgiving dessert.

Chocolate and pumpkin make for a lovely combination in these pots of pure delight, with a hint of pumpkin spice and a silky smooth texture that’ll have you licking the pot clean and clamoring for more.

Glass ramekins filled with Chocolate Pumpkin Pot de Creme on a dark gray background

This Thanksgiving is going to look a little bit different from years past… most of us are (should be!) only cooking for a few people, in which case a full scale pumpkin pie really isn’t necessary (although I do love leftover pumpkin pie for breakfast especially… but still, a whole pie for 2 or 3 people is… a lot).

Which is why this recipe is so perfect, perfectly scaled for a small gathering. It’s almost like mini, crustless pumpkin pies. Except lighter and silkier. And with chocolate. (Honestly, it’s pretty much the perfect dessert).

Row of 4 ramekins filled with chocolate pumpkin pot de creme custard

In terms of texture, the photos really don’t show just how lovely it really is. It’s silky smooth and surprisingly light, almost like a cross between pumpkin pie and chocolate mousse. The flavors of pumpkin and chocolate are perfectly balanced, neither one overpowering the other, with subtle notes of vanilla and spices that support without overwhelming.

If you’re not a fan of pumpkin pie because of its dense, somewhat pasty texture, know that these pots de creme are notably different, surprisingly light, velvety smooth and not pasty in the least.

(more…)

Sourdough Pumpkin Bread (Vegan)

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Usi…

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had planned on doing this a few weeks ago but found I …

Sourdough Pumpkin Bread (Vegan) Read More »

The post Sourdough Pumpkin Bread (Vegan) appeared first on Izy Hossack - Top With Cinnamon.

Pumpkin Waffles

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast. 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. Ingredients for pumpkin waffles (just enough pumpkin!) Here’s the thing. Pumpkin is very dense, so adding the stuff to waffles can make them thick and weighty. This pumpkin waffles recipe 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: If you prefer GF pumpkin treats, go to our healthy bread or oatmeal. Brown sugar: While we typically sweeten waffle batter with maple syrup, the consistency is better with sugar here. Trust us! Pumpkin puree: Make sure it’s puree, not […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.

Pumpkin waffles

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.

Ingredients for pumpkin waffles (just enough pumpkin!)

Here’s the thing. Pumpkin is very dense, so adding the stuff to waffles can make them thick and weighty. This pumpkin waffles recipe 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: If you prefer GF pumpkin treats, go to our healthy bread or oatmeal.
  • Brown sugar: While we typically sweeten waffle batter with maple syrup, the consistency is better with sugar here. Trust us!
  • Pumpkin puree: Make sure it’s puree, not pie filling.
  • Pumpkin pie spice: Use purchased or homemade!
  • Eggs: These help hold the batter together and give it a little lift.
  • Milk: Use your milk of choice. Non-dairy milk makes these dairy-free waffles.
  • Baking powder, salt and oil: The usual suspects to round it out.
Pumpkin waffles

Use Pumpkin Pie Spice or individual spices

As you probably know, most of what people love about pumpkin 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. But you can also mix up the individual spices just for this recipe. Here’s what to do:

  • Make a batch: Mix up this Pumpkin Pie Spice: it makes 1/4 cup, which is enough for 4 pumpkin waffles recipes
  • Substitute these spices: For the 1 tablespoon pumpkin spice in the recipe, use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 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. Our top choice? Belgian. 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. They look more impressive and have a fluffier texture. Remember a serving size is 1/2 of the waffle, because it’s double a standard waffle.
  • Standard waffles are thinner: about 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!

Pumpkin waffles

Make ahead instructions for pumpkin waffles

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!).

Toppings for pumpkin waffles

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:

  • 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 1/2 cup Greek yogurt with 1 tablespoon maple syrup and 1/2 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. Wow!
Pumpkin waffles

More pumpkin breakfast recipes

There are so many ways to eat pumpkin as a fall breakfast idea! After you make these pumpkin waffles, you absolutely must try:

This pumpkin waffles recipe is…

Vegetarian and dairy-free.

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Pumpkin waffles

Easy Pumpkin Waffles


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 (4 standard or 2 large Belgian waffles)
  • Diet: Vegetarian

Description

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.


Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1 tablespoon Pumpkin Pie Spice*
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 3/4 cup milk of choice (dairy or non-dairy)
  • 1/4 cup neutral oil (like organic vegetable oil, organic canola, or grapeseed)

Instructions

  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined.
  3. 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.
  4. Lightly brush oil onto the waffle maker. Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 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.
  5. 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, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves. 

  • Category: Breakfast
  • Method: Waffles
  • Cuisine: American

Keywords: Pumpkin waffles, fall breakfast idea, pumpkin waffle recipe

More waffles recipes

Waffles we reserve for special occasions…they’re the best breakfast treat! Here are a few more waffles recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan…

A Couple Cooks – Recipes worth repeating.

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week.

Pumpkin baked oatmeal

Oatmeal is our go-to for healthy, whole grain breakfasts. So why not dress it up in fall glory? This Pumpkin Baked Oatmeal is like a cinnamon and ginger-spiced hug. It’s full of autumnal flavor, yet at the same time a healthy way to start the day! Whole grain oats provide protein and fiber, the perfect backdrop for pumpkin puree and cozy spices. Make up a big pan and eat off of it all week, or make it for guests! Either way, it’s the ideal way to make fall mornings more delicious (we couldn’t stop eating it).

Ingredients for pumpkin baked oatmeal

This pumpkin baked oatmeal is pretty simple to whip up. It requires a pretty standard cast of characters when it comes to pumpkin recipes. Here are the main ingredients you’ll need:

  • Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! They cook much differently than Old Fashioned. For steel cut, go to Pumpkin Baked Steel Cut Oats: it tastes just like pumpkin pie!
  • Pecans: Optional, but they add great texture to this oatmeal
  • Spices: You can use either cinnamon, ginger, cloves and nutmeg: or pumpkin pie spice! Grab some at the store or make it at home.
  • Pumpkin puree: Make sure it’s pumpkin puree: not pie filling!
  • Milk of choice: Whatever you’d like! Non-dairy milk makes it a vegan pumpkin baked oatmeal recipe.
  • Maple syrup: Pure maple syrup adds just the right sweetness, and it’s a natural sweetener. You could use any other liquid sweetener of choice (honey or agave syrup).
  • Vanilla: Vanilla adds depth of flavor.
Pumpkin baked oatmeal

It takes 1 hour, but leftovers save well

This pumpkin baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. Because it takes longer than the standard breakfast, we like to make a pan and eat off oft it all week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.

Variations: steel cut & stovetop pumpkin oatmeal

Want to make pumpkin baked oatmeal with steel cut oats? Or want a really fast version of pumpkin oatmeal? Here are some variations:

  • Pumpkin baked steel cut oats: This Pumpkin Baked Steel Cut Oats really tastes like pumpkin pie, according to feedback we’ve been getting for years. Using Old Fashioned oats in this recipe makes it taste more like pumpkin bars, but the steel cut version is very moist and tastes like pie filling. Go to Pumpkin Baked Steel Cut Oats.
  • Pumpkin oatmeal (on the stove): Want to have the same flavors in just 10 minutes? Make our Pumpkin Oatmeal on the stovetop. It’s got a similar vibe but is more like a creamy bowl of oatmeal.
Pumpkin baked oatmeal

Toppings for pumpkin baked oatmeal

Make up a batch of this pumpkin baked oatmeal and it’s a fantastic vegan and healthy breakfast. The toppings are where this recipe really shines! Here’s what to know about topping the oatmeal:

  • Maple syrup: A bit of maple syrup is all you need for a little sparkle. Or heat it with a little melted coconut oil for a dreamy drizzle.
  • Maple yogurt: It’s also tasty with maple yogurt. We mixed Greek yogurt, maple syrup and vanilla for a swirled topping (quantities are listed below). If you make this, still add a tiny drizzle of maple over the top: it adds the final flavoring.
  • Glazed pecans or walnuts. Get fancy and use maple glazed pecans or glazed walnuts.
  • Pepitas. Pumpkin seeds work too! Roasted salted have the best flavor.
  • Nut butter. Almond butter, cashew butter, or pecan butter are the best nut butters to go with pumpkin! Peanut butter can overwhelm the flavor.
Pumpkin baked oatmeal

Make ahead instructions!

Can you make this pumpkin baked oatmeal ahead? Kind of! Note that this is not overnight oats: you cannot mix it up the night before and place in the refrigerator! The oats would soak up all the liquid and come out much too dry. If you do want to prep in advance, here’s what to do:

  • Minimal prep: Mix up the wets and dries separately and store in separate containers (with the wets refrigerated). Pour them together in the morning and bake. OR:
  • Bake in advance: Make up a pan on a Sunday night, then refrigerate it for eating off of throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave.
Pumpkin baked oatmeal

More pumpkin recipes

Pumpkin is in the air! Here are a few more pumpkin recipes to use a can of pumpkin puree:

This pumpkin baked oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Pumpkin Baked Oatmeal

Cozy Pumpkin Baked Oatmeal


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8
  • Diet: Vegan

Description

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week.


Ingredients

  • 2 cups Old Fashioned rolled oats (don’t substitute steel cut or instant oats)
  • ½ cup pecan pieces (or chopped pecans)
  • 1 teaspoon baking powder
  • 2 teaspoons Pumpkin Pie Spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg)
  • ½ teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1 ¾ cups milk of choice (dairy, almond or oat)
  • 6 tablespoons pure maple syrup
  • 2 tablespoons coconut oil, melted and cooled to room temp
  • 1 tablespoon pure vanilla extract
  • For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt*

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.*
  2. Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, pumpkin spice, and kosher salt.
  3. Dump the dries into the prepared pan. 
  4. In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted cooled coconut oil, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.
  5. Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.
  6. Before serving, drizzle with maple syrup OR add maple Greek yogurt* plus a drizzle of maple. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

Notes

*For the maple Greek yogurt, mix ½ cup Greek yogurt with 1 tablespoon maple syrup and ½ teaspoon vanilla extract. Make sure to still add a small drizzle of maple over the top when serving.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin baked oatmeal

A Couple Cooks - Recipes worth repeating.

Pumpkin Smoothie

This creamy pumpkin smoothie tastes like pie…but it’s loads healthier! This tasty drink features yogurt, fruit and pumpkin spice. Ready for pumpkin season? We’re here for it! Many of the season’s recipes are sugar loaded: pumpkin cookies, cakes, and of course good old pumpkin pie. But why not enjoy all the flavors in a healthy and delicious way? This Pumpkin Smoothie is creamy and full of pumpkin-spiced flavor: and made with Greek yogurt and fruit! It’s a deliciously cozy way to usher in the season…without the sugar high. It’s also packed with protein from the yogurt. Our son Larson was very into this one (especially sipping it out of his new pumpkin mug.) Bring on the pumpkin! Ingredients in this pumpkin smoothie This pumpkin smoothie is full of good-for-you ingredients. It’s also got a drizzle of added maple syrup to make it just sweet enough that it feels like a treat. Here are the ingredients in this tasty smoothie: Pumpkin puree: Make sure not to use pumpkin pie filling! You’ll just need plain unsweetened pumpkin puree. If you do have pumpkin pie filling, omit the spices and maple syrup, then add to taste. Greek yogurt: Greek yogurt adds a creamy […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This creamy pumpkin smoothie tastes like pie…but it’s loads healthier! This tasty drink features yogurt, fruit and pumpkin spice.

Pumpkin smoothie

Ready for pumpkin season? We’re here for it! Many of the season’s recipes are sugar loaded: pumpkin cookies, cakes, and of course good old pumpkin pie. But why not enjoy all the flavors in a healthy and delicious way? This Pumpkin Smoothie is creamy and full of pumpkin-spiced flavor: and made with Greek yogurt and fruit! It’s a deliciously cozy way to usher in the season…without the sugar high. It’s also packed with protein from the yogurt. Our son Larson was very into this one (especially sipping it out of his new pumpkin mug.) Bring on the pumpkin!

Ingredients in this pumpkin smoothie

This pumpkin smoothie is full of good-for-you ingredients. It’s also got a drizzle of added maple syrup to make it just sweet enough that it feels like a treat. Here are the ingredients in this tasty smoothie:

  • Pumpkin puree: Make sure not to use pumpkin pie filling! You’ll just need plain unsweetened pumpkin puree. If you do have pumpkin pie filling, omit the spices and maple syrup, then add to taste.
  • Greek yogurt: Greek yogurt adds a creamy body and loads on the protein. It also provides probiotics for gut-health. You can also use any type of plain yogurt.
  • Banana: No need to freeze your banana! Use it room temperature, and it helps to add creaminess.
  • Apple: Apple also adds texture and body.
  • Pumpkin pie spice: This brings in the magic! Use store-bought or our homemade Pumpkin Pie Spice blend.
  • Maple syrup: Adds the final sweetness: you’ll need this to combat the bitterness of the pumpkin.
Pumpkin smoothie

Blending up the perfect smoothie

This pumpkin smoothie has just the right texture using Greek yogurt and pumpkin puree as the main liquid components. But here’s a note if your smoothie doesn’t start to blend right away:

  • Place all the liquid items into your blender first. This helps the blades not get stuck when you start to blend.
  • If necessary, add a splash or milk or water to your smoothie to help it blend. Whether you’ll need it depends on the consistency of your yogurt and how powerful your blender is.

Variations and add-ins!

This pumpkin smoothie tastes pretty great as is. But you can mix it up if you like! Here are a few ideas for other add ins for this smoothie:

How to make a pumpkin smoothie

Pumpkin smoothie topping ideas

Want to take this pumpkin smoothie over the top? If you’re serving it for guests for a fall brunch, it could be fun to step it up a bit. Here are some ideas for toppings: let us know what other ideas you have!

  • Granola: Add healthy maple pecan granola for a tasty treat!
  • Chopped pecans or walnuts: A few chopped nuts look like lovely confetti.
  • Pumpkin seeds: Pepitas would be perfect! Or even pumpkin seed granola.

Vegan pumpkin smoothie variation

Want to make this into a vegan pumpkin smoothie? You can substitute oat milk or almond milk for the Greek yogurt! You can also use your favorite brand of vegan yogurt. It will have a slightly thinner texture than with yogurt, but it will taste just as good.

This pumpkin smoothie recipe is…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free, use the variation in the recipe.

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Pumpkin smoothie

Pumpkin Smoothie


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 small smoothies or 1 large
  • Diet: Vegetarian

Description

This creamy pumpkin smoothie tastes like pie…but it’s loads healthier! This tasty drink features yogurt, fruit and pumpkin spice.


Ingredients

  • 1/2 cup Greek yogurt or plain yogurt (or oat milk for vegan)
  • 1/2 cup pumpkin puree
  • 1 medium ripe banana
  • 1 1/2 cups fresh apple chunks (skin on, about 1 medium apple)
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons maple syrup
  • 1 cup ice cubes
  • For the topping: pumpkin pie spice, maple pecan granola, etc.

Instructions

  1. Place the ingredients in the blender in the order indicated, breaking the banana into pieces as you add it.
  2. Blend on high until fully pureed and smooth, stopping and scraping as necessary. Depending on your blender and the consistency of your yogurt, you may need to add a splash of milk or water to get it to start. Eat immediately or refrigerate up to 1 day. 

  • Category: Drink
  • Method: Blended
  • Cuisine: American

Keywords: Pumpkin smoothie

More smoothie recipes

Looking for healthy smoothie recipes? Here are some of our favorites:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes