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A stack of pumpkin spice waffles topped with whipped cream, caramel drizzle, and a sprinkle of nuts, served on a white plate. In the background, there's a second plate of waffles, a small pumpkin, and a cup of coffee.

Pumpkin Waffles


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  • Author: Myla
  • Total Time: 30 minutes
  • Yield: 6 waffles 1x
  • Diet: Vegetarian

Description

Crispy on the outside, fluffy inside – these cozy pumpkin waffles are the perfect fall breakfast! Packed with pumpkin puree and warm spices, they’re quick, freezer-friendly, and irresistibly delicious.


Ingredients

Scale

1 ¾ cups all-purpose flour

2 tbsp brown sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

¾ cup pumpkin puree (not pie filling)

2 large eggs

1 ¾ cups milk (dairy or non-dairy)

¼ cup melted butter or coconut oil

1 tsp vanilla extract


Instructions

1. Preheat your waffle iron.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.

3. In another bowl, mix pumpkin puree, eggs, milk, melted butter, and vanilla.

4. Pour wet ingredients into dry and stir until just combined.

5. Lightly grease waffle iron and cook batter in batches.

6. Cook each waffle until golden and crisp.

7. Serve warm with your favorite toppings.

Notes

For extra crispy waffles, cool them on a wire rack before stacking.

You can freeze waffles for up to 2 months—just reheat in the toaster.

Add-ins like chocolate chips or chopped pecans make a fun twist!

Use almond or oat milk for a dairy-free option.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Nutrition

  • Serving Size: 1 waffle
  • Calories: 260
  • Sugar: 7g
  • Sodium: 310mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 60mg