20-Minute Pumpkin Waffles
Fluffy, aromatic pumpkin spice waffles made with pantry staples, lightly sweetened, and perfect for cozy mornings. Quick to mix, nutrient-rich, and ideal for serving with syrup, butter, or fruit.
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.