There’s something so deliciously cozy about a stack of pumpkin waffles on a crisp fall morning. These homemade pumpkin waffles are crisp around the edges, fluffy in the middle and filled with warmly spiced pumpkin flavor. Made with real pumpkin puree and a few other pantry basics, they’re easy enough for a weekend breakfast. Top them with butter, warm maple syrup, a dash of cinnamon and chopped nuts for the coziest fall breakfast or brunch dish.
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Why Make This Recipe
I absolutely adore a breakfast that feels special and decadent, but takes only a few minutes to make. recipe. Waffles have become a new favorite breakfast of mine lately for just this very reason. My Blueberry Waffles, Cinnamon Roll Waffles, Chocolate Waffles, Banana Waffles and Chocolate Chip Waffles are all delicious waffle recipes on the blog. I am so excited to add these easy pumpkin waffles to the blog.
- Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and delicious homemade spiced waffles with pumpkin.
- Fast and easy to make. If you can whip up a batch of pancakes, you can make a batch of fresh homemade pumpkin waffles. This recipe for waffles with pumpkin spice can also be made up to a day ahead, making them perfect for a quick but special breakfast.
- You love an easy and cozy fall breakfast. Warm pumpkin spiced waffles topped with freshly whipped cream or butter, warm maple syrup and a few crunchy nuts is the perfect simple, but decadent fall breakfast everyone will love.
Ingredients and Substitutions
Make sure you have these ingredients ready to go to make the best pumpkin waffles. If you don’t have everything on hand, check out my recommended substitutions.
- All Purpose Flour: To make these crisp and fluffy waffles gluten free, use a good 1-1 gluten free flour or oat flour. Replace the amount of flour based on weight rather (270 g) than cups.
- Baking Powder: This creates light and fluffy waffles. This recipe has not been tested using just baking soda.
- Pumpkin Spice: Feel free to use any combination of ground spices up to 2 teaspoons.
- Light Brown Sugar: This waffle recipe calls for light brown sugar, but maple sugar or granulated sugar would also work well.
- Maple Syrup: Make sure to use real maple syrup, not “breakfast syrup.” Use an equal amount of honey or substitute with an equal amount of light brown sugar.
- Eggs: This recipe has not been tested without eggs.
- Milk: Use any milk you like. Plant based milk also works well in this recipe.
- Vanilla Extract: This provides a lovely background flavor for the waffles.
- Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
Variation
- Buttermilk Pumpkin Waffles: Prepare the recipe as written with these changes: use 1 ½ cups buttermilk and use 2 teaspoons baking powder and ½ teaspoon baking soda in place of the 4 teaspoons baking powder.
How To Make
Learn how to make pumpkin waffles in a few easy steps.
- In a mixing bowl, whisk the flour, light brown sugar, baking powder, pumpkin spice and salt together until well combined. Set aside.
- In stand mixer bowl fitted with a whisk attachment (or mixing bowl with a handheld mixer), whisk the egg on high for 1 - 2 minutes or until the eggs are frothy. Add the oil, pumpkin, maple syrup, milk and vanilla extract to the mixing bowl. Mix the ingredients together until smooth and well combined. Mix the dry ingredients with the wet on low until just combined with some lumps. You can also mix the dry into the wet by hand.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 - 4 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray. Using ½ cup (120 ml) measuring cup, pour the spiced pumpkin batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid. Using a flexible spatula or even the ends of a fork, gently pry the waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot.
- As the waffles finish cooking, place them on a lined baking sheet in a 200 F (93 C) oven until it’s time to serve. Keeping them in the oven prevents the waffles from getting soggy. When it’s time to serve the waffles, top the waffles your desired toppings. I love mine with freshly whipped cream, a dash of ground cinnamon, maple syrup and chopped nuts.
How To Store, Freeze, Reheat and Serve
- Store: Transfer any leftover pumpkin spice waffles in an airtight container stored in the refrigerator for up to 2 - 3 days.
- Freeze: Allow the waffles to cool completely. Then transfer the waffles into a freezer safe container. Store in the freezer for up to 2 months.
- Reheat: Place the frozen waffles in a single layer on a microwave-safe plate and microwave for about 20 - 30 seconds or until heated through. Another easy option is to place them in the toaster and bake until heated through. Top the waffles with your preferred toppings and serve.
- Serve: These pumpkin and spice filled waffles are the perfect way to enjoy all your favorite toppings. I highly suggest serving these waffles with freshly whipped cream, warm maple syrup and chopped nuts. Try my Maple Butter for a delicious fall spread if you prefer a more simple topping.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft and fluffy waffles.
- Don’t overmix the batter. Just like making when pancakes, mix the dry ingredients into the wet until just combined. There may still be a few lumps in the batter.
- Lightly grease the waffle iron. Although the waffle iron is most likely non-stick, it’s still a good idea to lightly spray the waffle iron before cooking the waffles.
- Don’t overfill the waffle maker. The batter will spread as it cooks, so use the amount recommended for your waffle iron to avoid messy overflow.
- Use a measuring cup. This is the easiest, quickest and cleanest way to get perfectly sized waffles.
- Keep the cooked waffles in a single layer. Resist the urge to stack the waffles, as stacking them can cause them to become soggy. Instead, wait until right before serving the waffles to stack them.
- Keep them in the oven. As the waffles finish cooking, place them on a lined baking sheet in a 200 F (93 C) oven until it’s time to serve. Keeping them in the oven prevents the waffles from getting soggy.
FAQs
Should you spray the waffle iron before making each waffle?
For all non stick waffle makers, a light spray from a non stick cooking oil once before making the entire batch. There is no need to spray the waffle maker before making each waffle.
How do I make pumpkin waffles crispy?
For crispier waffles, make sure your waffle maker is fully preheated and allow the waffles to cook until they’re golden brown. Placing finished waffles on a wire rack instead of stacking them will also help prevent them from becoming soft.
Can I make pumpkin waffle batter ahead of time?
For some waffle recipes, resting the batter can be helpful. For this pumpkin waffle recipe, I recommend cooking the waffles soon after mixing the batter. If you need to save time, you can prepare the dry and wet ingredients separately and combine them just before cooking.
How to make my waffles crispy again?
Place the freshly baked waffles on a baking sheet. Warm the waffles in the oven at 200 F (93 C) until you are ready to eat.
Other Pumpkin Breakfast Recipes to Try
If you try this Pumpkin Waffles recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Pumpkin Waffles Recipe
These easy pumpkin waffles are crisp on the outside, fluffy on the inside, and packed with warm pumpkin spice flavor. Made with real pumpkin puree, ground spices and simple ingredients, they’re the perfect cozy fall breakfast.
Equipment
- 1 waffle maker or waffle iron
- 1 stand mixer with whisk attachment or electric hand mixer with beaters
- 1 large baking sheet optional to keep waffles warm in the oven
Ingredients
Pumpkin Waffles
- 2¼ cups (270 g) all purpose flour
- ¼ cup (50 g) light brown sugar
- 4 teaspoons baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 3 large eggs, room temperature
- 1½ cups (360 ml) milk
- 1 cup (130 g) pumpkin puree
- ¼ cup (60 ml) oil or melted butter
- ¼ cup (60 ml) maple syrup
- 2 teaspoons (10 ml) vanilla extract
Suggested Toppings
- ½ cup (120 ml) warm maple syrup
- ½ cup freshly whipped cream
- ¼ cup chopped nuts (pecans, walnuts or pumpkin seeds)
Instructions
- In a mixing bowl, whisk the flour, light brown sugar, baking powder, pumpkin spice and salt together until well combined. Set aside.2¼ cups (270 g) all purpose flour, ¼ cup (50 g) light brown sugar, 4 teaspoons baking powder, 2 teaspoons pumpkin spice, 1 teaspoon ground cinnamon
- In stand mixer bowl fitted with a whisk attachment (or mixing bowl with a handheld mixer), whisk the egg on high for 1 - 2 minutes or until the eggs are frothy. Add the oil, pumpkin, maple syrup, milk and vanilla extract to the mixing bowl. Mix the ingredients together until smooth and well combined.3 large eggs, room temperature, 1½ cups (360 ml) milk, 1 cup (130 g) pumpkin puree, ¼ cup (60 ml) oil or melted butter, ¼ cup (60 ml) maple syrup, 2 teaspoons (10 ml) vanilla extract
- Mix the dry ingredients with the wet on low until just combined with some lumps. You can also mix the dry into the wet by hand.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 - 4 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray.
- Using ½ cup (120 ml) measuring cup, pour the spiced pumpkin batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid. Using a flexible spatula or even the ends of a fork, gently pry the waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot.
- As the waffles finish cooking, place them on a lined baking sheet in a 200 F (93 C) oven until it’s time to serve. Keeping them in the oven prevents the waffles from getting soggy. When it’s time to serve the waffles, top the waffles your desired toppings. I love mine with freshly whipped cream, a dash of ground cinnamon, maple syrup and chopped nuts.½ cup (120 ml) warm maple syrup, ½ cup freshly whipped cream, ¼ cup chopped nuts (pecans, walnuts or pumpkin seeds)
Notes
Store: Transfer any leftover pumpkin spice waffles in an airtight container stored in the refrigerator for up to 2 - 3 days.
Pumpkin Waffles Troubleshooting
- Why are my waffles soggy?
Make sure your waffle maker is fully preheated and cook the waffles until golden and crisp. Place finished waffles on a wire rack instead of stacking them. - Why are my waffles sticking?
Lightly grease the waffle maker before adding the batter, especially if your waffle iron isn’t completely nonstick. Also, make sure the waffles have cooked long enough before trying to remove them. - Why are my waffles dense?
Overmixing the batter can make waffles dense instead of fluffy. Stir just until the ingredients are combined, and avoid mixing more than necessary. - Why are my waffles falling apart?
They may need a little more cooking time. Let them cook until the outside is golden and the waffle releases easily from the iron. - Why aren’t my waffles crispy?
Make sure the waffle maker is hot before adding the batter, and avoid stacking the finished waffles. A wire rack helps keep the outside crisp while you finish cooking the batch.
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