Description

These Pumpkin Waffles are a delightful fall breakfast treat combining warm spices, creamy pumpkin puree, and a crisp waffle texture. Perfect for cozy mornings, they bring a seasonal twist to your classic waffle recipe with a comforting blend of cinnamon, ginger, nutmeg, and cloves. Easy to prepare and cooked in a waffle iron until golden brown, they make an ideal brunch option served with maple syrup, whipped cream, or chopped nuts.

Ingredients

Scale

Dry Ingredients

1 ¾ cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Wet Ingredients

1 cup canned pumpkin puree
2 large eggs
1 ½ cups milk
¼ cup unsalted butter, melted
1 teaspoon vanilla extract

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Instructions

Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions to ensure even cooking and crispy waffles.
Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until fully combined.
Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, eggs, milk, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the waffles light and fluffy.
Prepare Waffle Iron: Lightly grease the waffle iron with cooking spray or butter to prevent sticking.
Cook Waffles: Pour the batter into the preheated waffle iron, following your waffle iron’s directions for amount and cooking time. Cook until the waffles are golden brown and crisp.
Repeat and Serve: Repeat the cooking process with the remaining batter. Serve the waffles warm topped with maple syrup, whipped cream, or chopped nuts as desired.

Notes

You can substitute pumpkin spice for the individual spices if preferred for convenience.
For a dairy-free alternative, use almond milk or oat milk instead of regular milk.
To achieve extra crispy waffles, cook them a little longer and place on a wire rack rather than stacking them to avoid sogginess.