These Pumpkin Waffles are a cozy, homemade breakfast treat bursting with autumn spices—and they come together in under 30 minutes.
Pumpkin Waffles are light and fluffy waffles infused with real pumpkin puree, warming cinnamon, and a hint of nutmeg. Perfect for crisp fall mornings or weekend brunches, this recipe turns simple pantry staples into a festive breakfast that feels both comforting and special. I first whipped up this recipe on a blustery October weekend when my grandkids begged for pancakes—so I swapped batter for waffles, added a splash of vanilla, and—voilà—these orange-hued gems were born. Besides tasting great, they pack a touch of vitamin A and fiber, making them a more wholesome twist on classic waffles. Whether you’re feeding a crowd or enjoying a solo autumn breakfast, you’ll love the aroma filling your kitchen.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for busy school mornings or lazy Sundays
- Uses pantry-friendly ingredients—no last-minute grocery runs
- Bursting with seasonal pumpkin flavor and warming spices
- Light texture with crisp, golden edges every time
- Customizable toppings—fresh fruit, maple syrup, Greek yogurt, you name it
- Family-friendly—even picky eaters ask for seconds
- Easy to halve or double—great for singles or Sunday brunch crowds
- Freezer-friendly for quick breakfasts all week
Ingredients
• 1¾ cups all-purpose flour (or whole wheat pastry flour for extra fiber)
• 2 tablespoons brown sugar (light or dark—your choice)
• 1 tablespoon baking powder (aluminum-free for best rise)
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon (freshly ground if you have it)
• ½ teaspoon ground nutmeg (or a pinch of cloves for depth)
• 1 cup pumpkin puree (canned or homemade—see tip below)
• 1 large egg, lightly beaten
• 1½ cups milk (dairy or plant-based—oat milk adds creaminess)
• 2 tablespoons melted unsalted butter (coconut oil works too)
• 1 teaspoon vanilla extract
Tip: For silky pumpkin puree, roast sugar pumpkins at 400°F until tender, then blend. It’s less watery than canned and adds depth.
Directions
- Preheat and Prep
Heat your waffle iron according to manufacturer’s instructions. In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended. - Mix Wet Ingredients
In a separate bowl, stir together pumpkin puree, egg, milk, melted butter, and vanilla until smooth. Give it a little swirl—see how the batter turns a soft, pumpkin-orange hue? - Combine and Rest
Pour the wet mix into the dry ingredients, stirring just until no streaks of flour remain. Avoid overmixing—you want a few tiny lumps for extra fluffiness. Let the batter rest 5 minutes. - Waffle Away
Lightly grease waffle iron with cooking spray or melted butter. Ladle batter (about ½ cup) onto the center, close the lid, and cook until steam slows—usually 4–5 minutes. That gentle hiss is your cue! - Keep Warm
Transfer cooked waffles to a wire rack in a warm oven (200°F) so they stay crisp while you finish the rest. No soggy bottoms here! - Serve with Love
Stack waffles high and top with butter, a drizzle of maple syrup, and a sprinkle of toasted pecans or pepitas. Or get playful: Greek yogurt, fresh berries, or even a dollop of cranberry compote.
Servings & Timing
Makes 4 servings (8 waffles)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
• Pumpkin-Chocolate Chip: Fold in ½ cup dark chocolate chips for a sweet surprise.
• Gluten-Free: Swap to a 1:1 gluten-free flour blend.
• Vegan: Use flax “egg,” almond milk, and coconut oil in place of butter.
• Spiced Orange: Add 1 teaspoon orange zest and swap nutmeg for cardamom.
• Savory Twist: Omit sugar, stir in chopped chives and Parmesan, and top with a fried egg.
Storage & Reheating
– Fridge: Store cooled waffles in an airtight container for up to 3 days.
– Freezer: Layer parchment between waffles in a freezer bag for up to 2 months.
– Reheat: Pop straight from freezer into a toaster or oven at 350°F for 5–8 minutes until crisp.
– Make-ahead tip: Prepare batter the night before, cover, and refrigerate—gives even better flavor!
Notes
A few lessons from my kitchen:
• If your batter feels too thick, add a splash of milk—batter should pour easily.
• For even browning, spray your iron between batches.
• Letting the batter rest helps the leavening agents activate; don’t skip it.
• If you prefer a softer waffle, wrap them in foil instead of using the wire rack.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely—just roast, puree, and strain excess liquid so the batter isn’t too wet.
Q: My waffles stick—what am I doing wrong?
A: Make sure the iron is hot and greased well; also avoid opening too soon.
Q: Can I halve the recipe?
A: Yes, simply halve each ingredient for 2 servings.
Q: Why are my waffles dense?
A: Overmixing or expired baking powder can cause density; whisk gently and check freshness.
Q: How spicy should the batter be?
A: You can adjust cinnamon and nutmeg to taste—start small, taste the batter.
Q: Can I add extra veggies?
A: Sure—fold in cooked, finely chopped spinach or shredded zucchini for a veggie boost.
Q: Is this suitable for kids?
A: Totally—my grandkids gobble these up, and you can cut sugar if you prefer milder sweetness.
Q: What toppings work best?
A: Maple syrup, whipped cream, fresh fruit, honey, nut butter, even a dusting of powdered sugar.
Conclusion
These Pumpkin Waffles bring the warmth of autumn right to your breakfast table, combining pumpkin, spice, and golden crispiness in every bite. Give them a whirl this weekend, then share your favorite twists or topping combos below. And hey—if you love this homemade pumpkin waffle recipe, you might also enjoy my cinnamon apple pancakes or spiced granola next. Happy cooking!
Pumpkin Waffles
Ingredients
- 1¾ cups all-purpose flour (or whole wheat pastry flour for extra fiber)
- 2 tablespoons brown sugar (light or dark—your choice)
- 1 tablespoon baking powder (aluminum-free for best rise)
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon (freshly ground if you have it)
- ½ teaspoon ground nutmeg (or a pinch of cloves for depth)
- 1 cup pumpkin puree (canned or homemade—see tip below)
- 1 large egg, lightly beaten
- 1½ cups milk (dairy or plant-based—oat milk adds creaminess)
- 2 tablespoons melted unsalted butter (coconut oil works too)
- 1 teaspoon vanilla extract
Instructions
- Heat your waffle iron according to manufacturer’s instructions. In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
- In a separate bowl, stir together pumpkin puree, egg, milk, melted butter, and vanilla until smooth. Give it a little swirl—see how the batter turns a soft, pumpkin-orange hue?
- Pour the wet mix into the dry ingredients, stirring just until no streaks of flour remain. Avoid overmixing—you want a few tiny lumps for extra fluffiness. Let the batter rest 5 minutes.
- Lightly grease waffle iron with cooking spray or melted butter. Ladle batter (about ½ cup) onto the center, close the lid, and cook until steam slows—usually 4–5 minutes. That gentle hiss is your cue!
- Transfer cooked waffles to a wire rack in a warm oven (200°F) so they stay crisp while you finish the rest. No soggy bottoms here!
- Stack waffles high and top with butter, a drizzle of maple syrup, and a sprinkle of toasted pecans or pepitas. Or get playful: Greek yogurt, fresh berries, or even a dollop of cranberry compote.
