Pumpkin spice brings all those cozy pumpkin spice flavors to a waffle that's crisp on the outside and tender on the inside. Pumpkin puree, warm spices and a touch of sweetness make these waffles a fun way to change up your usual breakfast routine. Add your favorite toppings and settle in for a breakfast that's made for slow mornings and second helpings.
I love creating new ways to change up my usual breakfast routine, and pumpkin spice waffles are the perfect way to do just that. Adding pumpkin puree and warm spices gives regular waffles a whole new twist, with a cozy flavor that's especially nice when you're making breakfast for the holidays. Of course, you don't have to wait for a special occasion to make them. Sometimes it's nice to have something different from your usual waffles, and this recipe is an easy way to switch things up.
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Ingredients
- All-purpose flour
- White sugar
- Pumpkin pie spice
- Baking powder
- Salt
- Eggs
- Canned pumpkin puree
- Whole milk, warmed
- Salted butter, melted
- Vanilla
See recipe card for quantities.
Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, salt and pumpkin pie spice until evenly combined.
Step 2: In a medium bowl, beat the eggs. Stir in the canned pumpkin, warm milk, melted butter and vanilla until combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir just until combined and no large lumps remain, about 30 seconds. Avoid over-mixing.
Step 4: Let the batter rest for 10 minutes. Then, preheat your waffle maker. Cook the waffles in your waffle maker according to the manufacturer's instructions. Top with salted butter, maple syrup and chopped pecans or your favorite toppings!
Substitutions and Variations
- Pumpkin pie spice - if you don't have pumpkin pie spice on hand, you could substitute apple pie spice. Apple pie spice has a similar mix of warm spices, although the flavor will be a little different. You could also make 2 teaspoons of pumpkin pie spice by using: 1 ¼ teaspoons cinnamon, ¼ teaspoon cloves, ¼ teaspoon ginger, ⅛ teaspoon allspice and ⅛ teaspoon nutmeg.
- Canned pumpkin puree - do not substitute pumpkin pie filling. You can substitute fresh pumpkin but it would need to be cooked, pureed and drained of excess water.
Equipment
A waffle maker is needed for this recipe.
Storage
Store in an airtight container in the refrigerator for up to 4 days. To reheat them, use the microwave, a toaster or a toaster oven, or heat them in a cast iron pan on the stove over medium high heat, flipping after 3 minutes. To freeze, place in a freezer-safe container. To prevent sticking, you could place a piece of parchment paper in between each slice.
Next Level Tips
- Never stack your waffles on top of each other. The heat from the newest waffle transfers to the other waffles and can make them soggy.
- For crispy waffles, start with the highest heat setting on your waffle maker.
- I often make a double batch of waffles. In order to keep them all warm, I put the finished ones in the oven on a baking sheet at 200℉. You can also use a Warm setting if your oven has one. Do not stack them though.
FAQ
If you love pumpkin pie spice, use 2 teaspoons. If you aren't sure, start with 1 teaspoon.
Yes, but it must be cooked, pureed and drained of excess water first.
There are several techniques to use to keep your waffles crispy. Start by using the highest setting on your waffle maker and adjusting if needed. To keep pumpkin spice waffles crispy, place them in a single layer on a cooling rack or keep them warm in a 200°F oven. Avoid stacking them while they're hot, since trapped steam can soften the exterior.
I find the best way to reheat waffles is in a toaster or toaster oven. You can heat them for a very short time in the microwave, but they will not be crispy. Another option is to heat them on the stove on a cast iron pan over medium high heat. Flip after 3 minutes or as soon as the first side is hot and crispy.
Related
Looking for other recipes like this? Try these:
Pumpkin Spice Waffles
Equipment
- 1 Waffle maker
Ingredients
Waffle ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1-2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 3 eggs
- 1 ½ cup whole milk warm
- 5 tablespoons salted butter melted
- 1 teaspoon vanilla
Optional toppings
- maple syrup
- pecans chopped
- salted butter
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt and pumpkin pie spice until evenly combined.
- In a medium bowl, beat the eggs. Stir in the canned pumpkin, warm milk, melted butter and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined and no large lumps remain, about 30 seconds. Avoid over-mixing.
- Let the batter rest for 10 minutes. Then, preheat your waffle maker.
- Cook the waffles according to the manufacturer's instructions. This recipe makes about 5 to 6 waffles.
- If not serving immediately, place the cooked waffles on a cooling rack lined with parchment paper to keep them from sticking to the rack.
- Top with salted butter, maple syrup and chopped pecans or your favorite toppings. Enjoy!
Notes
- 1 ¼ teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ⅛ teaspoon allspice
- ⅛ teaspoon nutmeg
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