Get in the mood for fall with our scrumptious Pumpkin Waffle Recipe! Pumpkin waffles are QUICK & EASY to make and full of warm fall flavors like brown sugar and cinnamon. Top these fall inspired waffles with maple syrup and pecans for a tasty breakfast or dessert recipe!
Pumpkin Waffle Recipe
The arrival of fall means that I get to combine two of my favorite things – Pumpkin and waffles. I love all the semi-sweet bread-y breakfast foods like pancakes, French toast, and muffins and I would be hard pressed to pick a favorite but waffles are certainly a contender.
It is one of the great joys in life to enjoy a breakfast treat like this alongside a cup of hot coffee as the weather starts to cool. The joy is even greater when that breakfast treat includes pumpkin. Including pumpkin in our recipes signals a seasonal shift that many of us look forward to all summer.
I certainly enjoyed my summer this year but I welcome the cooler weather. I’m ringing in the season with my Pumpkin Waffle Recipe. This recipe is great because it has all the flavors of pumpkin pie but takes a fraction of the time to prepare. I’m all for anything that reminds me of pumpkin pie!
Can I freeze this Pumpkin Waffle Recipe?
Yes you can! This recipe is great for a weekend breakfast. These waffles can be prepared and then frozen to enjoy a quick breakfast any day of the week! Why not keep a stash in the freezer whenever a pumpkin craving hits? This pumpkin waffle recipe is pretty straightforward – There’s nothing fancy about it but the result is seriously delicious!
How to Freeze Waffles
- Cook waffles per instructions
- Cool completely
- Arrange pumpkin waffles on a parchment lined baking tray in a single layer and place tray in freezer until pumpkin waffles are frozen
- Store frozen pumpkin waffles in a freezer bag(s) for up to 3-4 months
- Reheat pumpkin waffles in a toaster and enjoy!
How to Make this Pumpkin Waffle Recipe
This pumpkin waffle recipe starts out with two bowls – One for wet ingredients and the other for dry.
- In the first bowl add 2 1/4 cups AP flour, 1 Tbsp. baking powder, 1/3 cup brown sugar, 2 tsp. cinnamon, 1 tsp. nutmeg, and a pinch of salt.
- In the second combine 2 eggs, 1/3 cup oil, 1 cup milk, 1 tsp. vanilla extract, and 1 1/4 cup pumpkin puree. Whisk the wet ingredients until completely combined.
- The next step is to add the wet ingredients to the dry ones and combine. Add the pumpkin mixture to the flour mixture a little at a time and stir until combined. The batter will be a little lumpy. Try not to over-mix it or the batter may become tough. It should be kind of sticky and semi-dense.
How to Cook Waffles
Next up is to transform the pumpkin waffle batter into a big stack of waffles! Here is how to cook waffles:
- To make these waffles simply preheat a waffle iron. You can use any type of waffle iron you like – No need for a fancy gadget here. I’ve used the same one for almost 20 years and it’s still going strong!
- Melt some butter on the surface of the waffle iron (top and bottom) to prevent the waffles from sticking as they cook.
- Once the iron is heated, pour a desired amount of the pumpkin waffle batter into the iron and shut the lid. Try not to overfill the waffle iron.
- Cook the waffle for 3-5 minutes (each waffle iron is slightly different). Once the waffle is golden brown and firm it’s done.
- Remove the waffle from the iron and repeat with the remainder of the batter.
TIP: Be sure to melt a little butter on the surface between each waffle to prevent sticking.
Pumpkin Waffles Serving Suggestions
These waffles smell SO good as they are cooking! Seriously, you’re home will smell a little like pumpkin pie. This recipe should make 6 waffles (depending on the size of your waffle iron). They are now ready to serve.
- I like to eat pumpkin waffles with a little butter, maple syrup, and some pecans. You don’t need to add the pecans but I highly recommend them. The pecans add some texture and really drive home the ‘pumpkin pie’ factor. These waffles aren’t overly sweet – Adding the pecans and maple syrup provides a nice balanced sweetness.
- Serve these pumpkin waffles for dessert with a little ice cream and maple syrup
- Top these pumpkin waffles with caramelized bananas for an extra special breakfast treat
- Homemade whipped cream and maple syrup is a delicious flavor combination atop these pumpkin waffles
Our Pumpkin Waffles are soft in texture – They’re almost pancake-like. They aren’t thick Belgian-style with crispy edges. Basically, this pumpkin waffle recipe makes pillow-like discs of pumpkin goodness.
Fall baking is wonderful if you have the time for it but this recipe is great when you need a quick and simple treat. I love a good homemade pumpkin pie but admittedly rolling out pie crust and roasting pumpkin takes time. These pumpkin waffles are an easy way to ‘cheat’ your way to that pumpkin pie flavor we all know and love!
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These Pumpkin Waffles are easy to make and full of warm fall flavors like cinnamon. Top with maple syrup and pecans for a tasty breakfast or dessert recipe!
- 2 1/4 cups AP flour
- 1 Tbsp. baking powder
- 1/3 cup brown sugar
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- pinch salt
- 2 eggs
- 1/3 cup oil
- 1 cup milk
- 1 tsp. vanilla extract
- 1 1/4 cup pumpkin puree
- 1 Tbsp. butter
- 1/2 cup pecans
In one mixing bowl add 2 1/4 cups AP flour, 1 Tbsp. baking powder, 1/3 cup brown sugar, 2 tsp. cinnamon, 1 tsp. nutmeg, and a pinch of salt. Stir until completely combined.
In another mixing bowl whisk 2 eggs. Add 1/3 cup oil, 1 cup milk, 1 tsp. vanilla extract, and 1 1/4 cup pumpkin puree. Whisk until completely combined.
Slowly add the wet ingredients to the dry. Stir to incorporate the wet ingredients until completely combined. Try not to over-mix the batter or it may become tough. The batter will be slightly lumpy, a little sticky, and slightly dense.
Heat a waffle iron and melt a little butter on both sides to prevent waffles from sticking as they cook.
Pour desired amount of batter into the waffle iron and close. Cook the waffle for 3-5 minutes (cooking times will vary depending on the waffle maker). The waffle is done once the color is golden and the edges are slightly crisp.
Remove the waffle from the iron, melt more butter on both sides, and pour more batter into the iron. Repeat with the remainder of the batter.
Serve the waffles with a little butter, maple syrup, and some pecans.
- This recipe makes roughly 6 waffles (depending on the size of the waffle iron).