Pumpkin Spice Waffles
Fluffy pumpkin spice waffles with warm spices. Quick batter, tips for crisp waffles, make-ahead options and easy substitutions.
We love these Pumpkin Spice Waffles in the fall time. They're the perfect addition to your breakfast or brunch line up!
- Simple batter with pumpkin puree, warm spices, and basic pantry ingredients makes a cozy fall waffle.
- Preheat the waffle iron, avoid overmixing, and finish waffles on a rack or in a warm oven for crisp edges.
- You can refrigerate batter, freeze cooked waffles, and swap eggs, dairy, or spice mixes to fit diets.
Spices
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Preparation Instructions:
Add the eggs to the bowl and beat lightly.
Once beaten, add in milk, vanilla extract, melted butter, and pumpkin. Mix again to incorporate.
Now add in all of your dry ingredients: flour, baking powder, salt, Cinnamon Maple Sugar, & Pumpkin Spice. Mix to incorporate.
Lightly grease your waffle iron and add the batter. After cooking, top with maple syrup, whipped cream, and more Pumpkin Spice!
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Frequently Asked Questions
How do I get these waffles crisp on the outside and tender inside?
Preheat your waffle iron fully and lightly grease it. Do not overmix the batter; a few small lumps are fine. Cook each waffle until steam slows. After cooking, place waffles on a wire rack or keep them in a 200 F oven so they stay crisp instead of steaming on a plate.
Can I use canned pumpkin puree?
Yes. Use plain 100% pumpkin puree. Do not use pumpkin pie filling because it has added sugar and spices that will change the flavor and texture.
How long does the batter keep and can I make it ahead?
You can refrigerate batter up to 24 hours. It may thicken slightly; stir in a splash of milk before using. Avoid freezing raw batter. For easy mornings, cook the waffles and freeze them for up to 2 months.
What is a good vegan or egg-free swap for this recipe?
Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or a commercial egg replacer. Use plant-based milk and vegan butter or oil. Texture may be a bit denser but still tasty.
What can I use instead of Cinnamon Maple Sugar and store-bought pumpkin spice?
For Cinnamon Maple Sugar, mix 2 teaspoons granulated sugar with 1/4 teaspoon ground cinnamon and a drop of maple extract or 1/2 teaspoon maple syrup. For pumpkin spice, use 1 teaspoon cinnamon plus a pinch each of nutmeg, ginger, and cloves.
What should the batter look like and any mixing tips?
The batter should be pourable but slightly thick, similar to cake batter. Stir only until the dry ingredients are moistened. Overmixing develops gluten and makes waffles tough. Let the batter rest 5 to 10 minutes to hydrate the flour and thicken slightly.
How many waffles does this recipe make and how long do they take?
Depending on your waffle iron size, the recipe typically yields about 6 to 8 standard waffles. Prep time is about 10 minutes and cooking time is roughly 3 to 5 minutes per waffle, depending on your iron and desired browning.
What are easy topping and serving ideas?
Classic options are maple syrup and whipped cream. Try toasted pecans, chopped apples, a sprinkle of extra pumpkin spice, brown sugar butter, or a drizzle of caramel for extra autumn flavor.
How do I get these waffles crisp on the outside and tender inside?
Preheat your waffle iron fully and lightly grease it. Do not overmix the batter; a few small lumps are fine. Cook each waffle until steam slows. After cooking, place waffles on a wire rack or keep them in a 200 F oven so they stay crisp instead of steaming on a plate.
Can I use canned pumpkin puree?
Yes. Use plain 100% pumpkin puree. Do not use pumpkin pie filling because it has added sugar and spices that will change the flavor and texture.
How long does the batter keep and can I make it ahead?
You can refrigerate batter up to 24 hours. It may thicken slightly; stir in a splash of milk before using. Avoid freezing raw batter. For easy mornings, cook the waffles and freeze them for up to 2 months.
What is a good vegan or egg-free swap for this recipe?
Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or a commercial egg replacer. Use plant-based milk and vegan butter or oil. Texture may be a bit denser but still tasty.
What can I use instead of Cinnamon Maple Sugar and store-bought pumpkin spice?
For Cinnamon Maple Sugar, mix 2 teaspoons granulated sugar with 1/4 teaspoon ground cinnamon and a drop of maple extract or 1/2 teaspoon maple syrup. For pumpkin spice, use 1 teaspoon cinnamon plus a pinch each of nutmeg, ginger, and cloves.
What should the batter look like and any mixing tips?
The batter should be pourable but slightly thick, similar to cake batter. Stir only until the dry ingredients are moistened. Overmixing develops gluten and makes waffles tough. Let the batter rest 5 to 10 minutes to hydrate the flour and thicken slightly.
How many waffles does this recipe make and how long do they take?
Depending on your waffle iron size, the recipe typically yields about 6 to 8 standard waffles. Prep time is about 10 minutes and cooking time is roughly 3 to 5 minutes per waffle, depending on your iron and desired browning.
What are easy topping and serving ideas?
Classic options are maple syrup and whipped cream. Try toasted pecans, chopped apples, a sprinkle of extra pumpkin spice, brown sugar butter, or a drizzle of caramel for extra autumn flavor.
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