Pumpkin Waffles Recipe

Welcome the flavors of fall with these spiced pumpkin waffles Recipe! Combine pumpkin puree with eggs, milk, and melted butter, then mix together flour, baking powder, and spices. Cook in a waffle iron until golden. Enjoy with maple syrup or whipped cream on top.

Homemade Pumpkin Waffles Recipe

We love making waffles for breakfast because they are fast, freeze beautifully, and reheat amazinglywell-which is just what we need on crazy mornings. Similar to our Overnight Oats, these pumpkin waffles are a great candidate for meal prep-you can literally place a frozen waffle in the toaster and you are good to go-take a look at more make-ahead tips below for other ways you can prep these waffles.

The pumpkin spice-cinnamon, nutmeg, ginger, cloves, and allspice-blend of spices takes the monotony out of your classic waffle and makes it absolutely delectable as an Fall treat. The alluring smell of pumpkin spice will fill your kitchen, and at a cook time of about 4 minutes, you will enjoy them in no time.

Ingredients for Pumpkin Waffles Recipe:

These waffles aren’t too sweet-only a few tablespoons of sugar in-but they are full of flavor from the spices-you will love them!

Ingredients:

Eggs: For protein and fluffiness.

Sugar: Just a small amount for texture; sweeten with your choice of toppings, see our favorite options below.

Pumpkin Puree: My first choice is always Libby’s for a rich flavor and color.

Milk: I use whole, but you may also use skim or almond milk.

Vanilla Extract: For the best flavor try our Homemade Vanilla recipe.

Flour: All-purpose or gluten-free to make gluten-free waffles.

Baking Powder: Allows the waffles to rise; find aluminum-free

Spices: Pumpkin pie spice and cinnamon add warm Fall flavors.

Salt: To balance out sweetness

Unsalted Butter: Melted butter adds great moisture to the waffles.

How to Make the Best Pumpkin Waffles?

Preheat Waffle Iron: Follow manufacturer’s instructions.

Combine Wet Ingredients: In a large bowl, whisk until eggs and sugar are well combined. Add in pumpkin, milk, and vanilla; mix until well incorporated.

Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and salt. Stir dry ingredients into wet mixture until just combined. Fold in melted butter-the batter will be lumpy; do not overmix.

Grease Waffle Iron: Spray grids with nonstick cooking spray if your iron isn’t a non-stick one.

Cook: Using a 1/3-cup measuring cup, ladle the appropriate batter onto the center of each grid. Cook until golden and crisp, about 3-4 minutes. Repeat with remaining batter. Serve with maple syrup or your favorite toppings.

Can You Freeze Pumpkin Waffles?

Yes, pumpkin waffles can be frozen! After making the waffles according to the recipe, make sure they cool down completely. Line them up singly on a baking sheet to freeze momentarily. Then transfer them to a firm-sealed container or freezer bag. Store for up to 3 months. When ready for use, simply toast the waffles from the frozen state in either a toaster or oven until crispy. That being said, freezing is an excellent way to make ahead and then have a quick and delicious breakfast ready on the busiest of

mornings.

What’s the Benifits of Pumpkin Waffles ?

Wholesome: Pumpkin is filled with vitamins A and C, potassium, and fiber, which are wholesome nutrients that will keep you healthy and your immune system at its best.

Less Sugar: Pumpkin waffles usually contain less sugar compared to most waffle recipes; hence, the reason they are treated as a better option for people who are sensitive to sugar consumption.

Seasonal Flavor: They offer a delicious way to indulge in the flavors of fall-pleasant spices such as cinnamon and nutmeg add flavor and enhance the cozy, comforting feeling.

High in Fiber: Pumpkin puree adds dietary fiber that enhances digestion and keeps you full for an extended period.

Versatile: These waffles can have anything-to-everything toppings, and they can be prepared in advance and frozen for those busy mornings. Antioxidant Benefits: Pumpkin contains antioxidants that will, in simple words, assist in the fight against oxidative stress in the body and reduce inflammation.

Pumpkin Waffles FAQs

1. Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin works just fine for this recipe. For flavor and color purposes, we highly recommend the use of Libby’s brand or any other pure pumpkin puree that does not have added spices or sugars.

2. Can I make these waffles gluten-free?
Yes, you can! Just replace the all-purpose flour with gluten-free flour mix that’s designed to be used for baking.

3. How do I store and reheat leftover waffles?
Store leftover waffles in an airtight container in the refrigerator for up to 3 days, or freeze up to 3 months. Simply toast in toaster or oven to crisp.

4. Can I substitute almond milk or another milk alternative?
Yes, you can substitute with almond milk, skim milk, or any other milk alternative you want. The waffles are going to be great!

5. Can I make the waffles ahead of time?
Yes, make the waffle batter and cook the waffles according to the recipe. Let them cool all of the way, then freeze in one layer, at which place them in a freezer bag or container. When ready to eat, toast or heat in an oven.

6. Why is my waffle batter lumpy?
Lumpy batter is normal, and in fact preferred for waffles. Overmixing can make for tough waffles, so mix just until combined.

7. What if my waffle iron isn’t non-stick?
If your waffle iron isn’t naturally non-stick in nature, be sure to heavily coat the grids with non-stick cooking spray so they do not stick and so you’ll have a smooth release.