This fluffy homemade Pumpkin Waffle Recipe is loaded with pumpkin flavors and drizzled with maple syrup. This recipe is perfect for anytime of the year and takes less than 20 minutes to make.
If you have been searching for some breakfast ideas, you have come to the right place. This Pumpkin Waffles recipe is hearty and won’t leave you hungry again right away. They are crisp on the outside and stay soft on the inside. If your craving a classic waffle recipe try our Easy Homemade Waffles or if you are looking for a variety of ways to use your waffle iron, try our Cornbread Waffles With Chili for your next family dinner.
Ingredients for Pumpkin Waffle
- Pumpkin Puree
- Pumpkin Spice
- Brown Sugar
- Baking Powder
- Baking Soda
How to make pumpkin waffles
Start by preheating your waffle iron while you are preparing your pumpkin waffle batter. In a large bowl add melted butter and pumpkin puree and whisk to combine. Next add eggs, vanilla, brown sugar, cinnamon, pumpkin spice and whisk ingredients together until they are mixed well. Pour in milk and continue whisking ingredients until they are fully incorporated. In a medium size mixing bowl add flour, baking powder, baking soda, salt and stir to combine. Slowly add dry ingredients into the wet ingredients and whisk until batter becomes smooth.
Add 1/3-1/2 cup pumpkin waffle batter to a greased preheated waffle iron and cook according to your manufacturers directions. My Belgium Waffle maker takes about 4-5 minutes per waffle. Serve waffles immediately with butter and maple syrup. Enjoy!
Can I freeze cooked pumpkin waffles?
The answer to this question is Yes! This Pumpkin Waffle Recipe makes a big batch of waffles, so if you are left with extra waffles you can freeze them. Allow the cooked waffles to cool completely, and place each waffle in a separate ziplock bag and label it with the date you made them. Waffles will stay in the freezer for up to 3 months.
How to reheat a frozen pumpkin waffle
If your anything like me and find yourself dragging your kids out of bed before school and scrambling to find them a hearty and filling breakfast, you will be happy when you find your pumpkin waffle stash in the freezer. Simply add frozen waffles to a toaster and cook or place them on a baking sheet lined with parchment paper and bake in a 350F oven for 10-15 minutes.
Pumpkin Waffle Recipe
- 2 Tbsp. unsalted butter, melted
- 1 cup pumpkin puree
- 3 eggs
- 1 tsp. vanilla
- 2 Tbsp. brown sugar
- 1 tsp. cinnamon
- 1 tsp. pumpkin spice
- 2 3/4 cup milk
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 1/2 cups flour
- Preheat waffle iron.
- In a large bowl whisk together melted butter and pumpkin puree.
- Add eggs, vanilla, brown sugar, cinnamon, pumpkin spice and stir well to combine.
- Pour in milk and whisk together until ingredients are combined.
- In a medium size mixing bowl stir together flour, baking powder, baking soda, and salt.
- Add dry ingredients into wet ingredients and stir well to combine.
- Pour 1/2-1/3 cup waffle batter into a lightly greased waffle iron and cook according to manufacturers directions.
- Serve immediately with butter and maple syrup. Enjoy!
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