These homemade pumpkin spice waffles are the ultimate cozy breakfast, bringing warm, autumnal flavors to your morning table.
Made with canned pumpkin and fragrant spices like cinnamon, nutmeg, and ginger, they’re naturally rich in fiber and provide a healthy dose of vitamin A.
The combination of eggs and milk adds protein to keep you satisfied, while a touch of butter contributes wholesome fats for a soft, tender texture.
Lightly sweetened with brown sugar, these waffles hit the perfect balance between indulgent and nutritious.
Beyond taste, they’re incredibly quick and simple to prepare—perfect for busy weekdays, weekend brunches, or even meal prep.
A versatile base, they pair beautifully with maple syrup, fresh fruit, or a dollop of Greek yogurt for added creaminess, making them a reliable crowd-pleaser that elevates any morning routine.
Must-Have Tools for Perfect Results
Belgian Waffle Maker
This appliance creates deep, golden pockets that hold syrup and butter perfectly. Its nonstick plates ensure even cooking and effortless release, making breakfast prep quick and stress-free.
Large Mixing Bowl
Essential for combining dry ingredients thoroughly. A high-quality bowl provides ample space to whisk without spilling and doubles as a prep station for other recipes.
Medium Mixing Bowl
Perfect for mixing wet ingredients like pumpkin, eggs, and milk. A sturdy bowl ensures smooth blending and helps avoid overmixing for tender waffles.
Whisk
A reliable whisk evenly incorporates ingredients, preventing lumps and creating a light, airy batter. Useful in countless other baking and cooking tasks.
Measuring Cups and Spoons
Accurate measurement ensures balanced flavor and texture, while high-quality sets are indispensable for consistent results in any kitchen.
20-Minute Pumpkin Waffles
Equipment
- 1 Belgian waffle maker
- 1 Large Mixing Bowl
- 1 Medium mixing bowl
- 1 Whisk
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice or 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger
- ½ teaspoon salt
- 1 cup canned pumpkin puree not pie filling
- 2 large eggs
- 3 tablespoons butter melted
- ¼ cup dark brown sugar
- 1 cup milk plus extra if needed
Instructions
- Preheat Waffle Iron: Begin by plugging in your Belgian waffle maker and preheating it according to the manufacturer’s instructions. Lightly grease the nonstick plates with butter or cooking spray to ensure the waffles release easily and develop a golden, crisp exterior. Having the iron fully heated before adding batter guarantees even cooking and perfect texture.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until evenly distributed. This ensures that the leavening agents are fully incorporated, preventing uneven rising, while the spices are blended thoroughly to flavor every bite.
- Mix Wet Ingredients: In a medium bowl, combine the canned pumpkin puree, eggs, melted butter, dark brown sugar, and milk. Whisk gently until the mixture is smooth and fully homogenous, creating a creamy, slightly thick batter that will yield soft, tender waffles.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture gradually. Fold the batter carefully with a spatula until just combined; avoid overmixing, as this can make waffles dense, while a few small lumps are perfectly fine.
- Adjust Batter Consistency: If the batter feels too thick to pour, stir in up to ⅓ cup additional milk until it reaches a smooth, pourable consistency. This step ensures that the batter spreads evenly in the waffle iron for uniform cooking and a tender interior.
- Cook Waffles: Pour an appropriate amount of batter onto the preheated waffle iron, spreading slightly to fill the grid. Close the lid and cook according to your waffle maker’s instructions, usually 4–6 minutes, until the waffle is firm, golden brown, and releases easily.
- Serve Immediately: Carefully remove the waffle using a heat-resistant spatula and place it on a plate. Top with butter, maple syrup, or your favorite accompaniments, and serve warm to enjoy the fluffy, aromatic, pumpkin-spiced perfection.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid overly sweet or dense waffles.
- For lighter waffles, do not overmix the batter; a few small lumps are fine.
- Adjust milk gradually if batter seems too thick; it should be pourable but not runny.
- Preheating the waffle iron ensures a crispy exterior and soft interior.
- Serve immediately for best texture, or keep warm in a low oven (200°F/95°C) while cooking remaining waffles.
- Waffles can be made ahead and frozen; reheat in a toaster or oven for convenience.
Chef’s Secrets For Perfect Texture
The key to tender, fluffy pumpkin waffles lies in balancing wet and dry ingredients.
Always whisk dry ingredients separately before combining with wet to ensure even distribution of leavening agents and spices.
Fold gently to avoid overmixing, which can create dense waffles.
Using melted butter instead of oil adds rich flavor and helps crisp the edges without drying the center.
For extra warmth and depth, consider a pinch of cloves or ginger in addition to pumpkin pie spice.
Preheating your waffle iron fully is crucial for golden, evenly cooked waffles every time.
Serving Suggestions To Impress Guests
Pumpkin spice waffles pair beautifully with classic toppings like maple syrup, whipped butter, or Greek yogurt.
For a festive touch, try adding toasted pecans, fresh berries, or a sprinkle of cinnamon sugar. They can also be served as a dessert with vanilla ice cream and caramel drizzle.
For a healthy twist, top with nut butter or a dollop of lightly sweetened yogurt to add protein and creaminess.
These waffles are versatile enough for brunch spreads, cozy breakfasts, or holiday gatherings.
Storage Tips For Maximum Freshness
Pumpkin waffles are best enjoyed immediately, but leftovers can be stored safely.
Place cooled waffles in an airtight container in the refrigerator for up to 3 days, and reheat in a toaster or oven to restore crispiness.
For longer storage, freeze waffles in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheat straight from frozen in a toaster, oven, or air fryer for a quick breakfast solution without losing texture or flavor.
Frequently Asked Questions About Waffles
1. Can I use fresh pumpkin instead of canned?
Yes! Roast and puree fresh pumpkin until smooth. Measure the same amount as canned, but note it may be slightly less sweet, so you can adjust brown sugar to taste.
2. How do I prevent waffles from sticking?
Ensure the waffle iron is preheated and lightly greased with butter or nonstick spray. Avoid lifting waffles too early; wait until the steam has reduced and the waffle releases naturally.
3. Can I make the batter ahead of time?
Yes, mix wet and dry ingredients separately and store in airtight containers. Combine just before cooking. Batter can be refrigerated for up to 24 hours for convenience.
4. Are these waffles suitable for freezing?
Absolutely! Cool completely, freeze individually, then store in freezer-safe bags. Reheat in a toaster or oven directly from frozen for fast, delicious breakfasts.
5. How can I make waffles fluffier?
Separate eggs and whip the whites to soft peaks, folding them gently into the batter. This technique adds extra air and creates a lighter, more tender texture.
This recipe has been adapted and simplified from the original version by kyleecooks. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
