Pumpkin Waffles Recipe
This Pumpkin Waffles Recipe is made with pumpkin puree PLUS a secret ingredient in the batter to create a sweet, fall-inspired breakfast!
Servings 6 waffles
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 large egg
- ¾ cup pumpkin puree
- ¾ cup whole milk
- 2 tablespoons butter melted
- 2 tablespoons maple syrup
Instructions
- Preheat the waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, baking powder, and pumpkin pie spice.
- In another bowl, whisk together the egg, pumpkin puree, milk, melted butter, and maple syrup.
- Add the wet ingredients to the dry and whisk just until no large lumps of flour remain. You don’t want to overmix!
- Once the waffle iron is preheated, grease it lightly with nonstick baking spray and add ½ cup of batter to the waffle iron.
- Cook for 3-4 minutes or until the waffle is crisp on the outside and fully cooked in the center-- you can always insert a toothpick into the waffle to make sure it comes out clean.
- Repeat steps 5 and 6 with the remaining batter.
- Serve garnished with your favorite toppings. Enjoy warm.
- Store any leftover waffles in an airtight container in the fridge for up to two days.
Notes
- All-purpose flour is great in this recipe, just make sure to measure it correctly using the spoon and level technique. Adding too much flour can result in a dense waffle.
- Baking powder helps our donuts rise.
- The pumpkin pie spice enhances the pumpkin flavor and adds a bit of warmth. Feel free to substitute ground cinnamon if you don’t have any pumpkin pie spice on hand.
- The egg binds the waffle batter together.
- Pumpkin puree is what gives these waffles a pumpkin flavor and subtle orange color.
- The milk helps keep the waffles moist. I used whole milk, but swap any kind you like.
- Butter adds a bit of richness to the waffles.
- The maple syrup adds a hint of sweetness and compliments the pumpkin flavor well.