Pumpkin Waffles
These easy pumpkin waffles are crisp on the outside, fluffy in the center, and flavored with real pumpkin purée and warm fall spices. Serve them with maple syrup, butter, whipped cream, or toasted pecans for a cozy homemade breakfast.
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- ⅓ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup 100% pumpkin purée
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter neutral oil, or nonstick cooking spray, for the waffle maker
- Maple syrup butter, whipped cream, toasted pecans, or walnuts, for serving
Instructions
- Preheat the waffle maker according to the manufacturer’s instructions. Lightly grease it with butter, oil, or nonstick cooking spray if needed.
- In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a medium bowl, whisk together the pumpkin purée, milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine.
- Pour the recommended amount of batter into the center of the hot waffle maker. Close the lid and cook until the waffle is golden brown, crisp, and cooked through, usually 3 to 5 minutes depending on your waffle maker.
- Transfer the cooked waffle to a wire rack. Do not stack hot waffles, as trapped steam can soften them.
- Repeat with the remaining batter, greasing the waffle iron as needed.
- Serve warm with maple syrup, butter, whipped cream, toasted pecans, or your preferred toppings.
Notes
- Use 100% pumpkin purée, never pumpkin pie filling.
- Cornstarch helps create crispier waffles, but you may replace it with an equal amount of all-purpose flour if necessary.
- For a stronger pumpkin spice flavor, add an additional ¼ teaspoon cinnamon.
- Keep finished waffles crisp by placing them on a wire rack, not directly on a plate.
- To freeze, cool completely, freeze in a single layer, then store in a freezer-safe bag for up to 2 months.
- Reheat frozen waffles in a toaster, air fryer, toaster oven, or oven rather than a microwave for the best texture.