Description
These Pumpkin Waffles are a delicious fall-inspired breakfast treat, combining the warm flavors of pumpkin puree and pumpkin pie spice in a crispy, golden waffle. Perfect for a cozy morning, they feature a tender crumb and a hint of cinnamon, making them an irresistible seasonal favorite.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 3 Tbsp granulated sugar
- 1 cup pumpkin puree (preferably Libby’s brand)
- 1 cup whole milk
- 1 tsp vanilla extract
- 6 Tbsp unsalted butter (melted)
Dry Ingredients
- 1 1/2 cups all-purpose flour (measured correctly, or use gluten-free flour to make these gluten-free)
- 1 Tbsp baking powder (aluminum-free)
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
Other
- Nonstick cooking spray (for greasing)
Instructions
- Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions to your desired browning level. Proper preheating ensures crispy waffles.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs and granulated sugar until well blended. Then add the pumpkin puree, whole milk, and vanilla extract, whisking until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, ground cinnamon, and sea salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually whisk the dry ingredients into the wet mixture, stirring just until everything is moistened. Avoid over-mixing to keep the batter light and fluffy. Then stir in the melted butter until incorporated; the batter will be slightly lumpy.
- Prepare Waffle Iron: Lightly grease the waffle iron grates with nonstick cooking spray to prevent sticking and ensure easy waffle removal.
- Cook Waffles: Ladle about 1/3 cup of batter onto the center of each waffle grid (adjust amount for your waffle maker size). Close and cook until the waffles are golden brown and crisp, approximately 4 minutes. Repeat the process with the remaining batter.
- Serve: Serve the warm pumpkin waffles immediately with maple syrup or your favorite toppings such as whipped cream, nuts, or fresh fruit.
Notes
- For gluten-free waffles, substitute the all-purpose flour with your preferred gluten-free flour blend.
- Do not over-mix the batter; a few lumps are okay and help keep the waffles tender.
- Adjust the batter amount per waffle based on the size of your waffle maker; Belgian-style irons require more batter.
- Leftover waffles can be frozen and reheated in a toaster for a quick breakfast.
- Using aluminum-free baking powder prevents any metallic aftertaste.
