Pumpkin Waffles

Pumpkin Waffles are packed with spices and taste like fall for breakfast! If you have never made pumpkin waffles before, they’re not hard at all.

PUMPKIN WAFFLE RECIPE

Breakfasts consisting of more than just cereal at our house are rare. We’re usually rushing around getting dressed and my kids aren’t huge breakfast eaters anyway.

But Sundays, we have more of a leisure morning before church and breakfast usually happens. These take a little more time than a pancake mix but these fluffy pumpkin waffles are worth it.

This is my friend Barb’s recipe – fall waffles for a fall morning. They are soft and fluffy with the perfect amount of delicious pumpkin flavor and spice.

My kids help me make these, of course adding some mini-chocolate chips to their waffles. They asked for seconds, thirds, until we finally run out of waffles.

HOW TO MAKE THESE

In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.
Next, separate the egg yolks from the egg whites. *If you have a stand mixer, you can start beating your egg whites while you prepare the rest of the batter. Beat egg whites until they form peaks. Reserve for later.
In a separate bowl, add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix wet ingredients until combined. Add the dry ingredients slowly until incorporated using a mixer.
If you haven’t already, take the egg whites and beat with a mixer until they form peaks. Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook according to waffle iron instructions.

Barb said these remind her of Trader Joe’s pumpkin mix but only better. I agree. They have warm spices but you could add some pumpkin pie spice if you wanted them even spicier.

pumpkin waffles with whipped cream on a blue plate

FREEZING INSTRUCTIONS

Freeze leftover waffles in freezer bags. Reheat in a toaster oven. A microwave will make them soggy.

OTHER PUMPKIN RECIPES:

Pumpkin Waffles

4.60 from 5 votes

Fall means pumpkin season and you need these easy pumpkin waffles. A great fall breakfast idea for Sunday brunch or they freeze well to eat through the week.

Waffles

2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon ground cinnamon
1 tablespoon sugar
½ teaspoon ground nutmeg
¼ teaspoon salt
4 large eggs, separate yolks from the whites
1 ½ cup milk
1 cup pumpkin purée, (not pumpkin pie mix)
¾ cup butter, melted, (12 tablespoons)
1 tablespoon vanilla extract

In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.
Next, separate the egg yolks from the egg whites. *If you have a stand mixer, you can start beating your egg whites while you prepare the rest of the batter (or just beat them later with a hand mixer). Beat egg whites until they form peaks. Reserve for later.
In a separate bowl, add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Add the flour mixture slowly until incorporated using a mixer.
If you haven’t already, take the egg whites and beat with a mixer until they form peaks. Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour waffle batter into waffle iron and cook according to waffle iron instructions. Makes around 8 Belgian waffles depending on the size of your waffle iron.
Top with butter and whipped cream or your favorite toppings. Serve with maple syrup or buttermilk syrup.

from my friend Barb Beck