These easy Pumpkin Waffles are a deliciously cozy twist on a classic breakfast treat! Made with pumpkin puree, warm spices, and topped off with your favorite sweet or savory toppings, these waffles will bring a splash of Fall flavor to any morning.
I was recently gifted a new waffle iron and have been meaning to test it out with some new recipes. But what to make? Well, as we're right in the thick of pumpkin spice season, I thought I would give pumpkin waffles a try!
I usually think of dessert treats when I think of pumpkin flavors, like my internet-famous pumpkin bars. But these waffles are a fun twist!
These easy pumpkin waffles are simple to make with just a handful of ingredients, and are just perfect for a lazy weekend morning. They're crispy on the outside, fluffy on the inside, and bursting with delicious pumpkin flavor. What's not to love? Better still, this pumpkin waffle recipe doesn't call for any eggs, so you can whip up a batch even when the carton is empty.
Key Ingredients & Substitutions
- Pumpkin puree. Use 100% pure canned pumpkin, like Libby's, not pumpkin pie filling, which is already sweetened and spiced. One 15-ounce can is exactly what the recipe needs. Homemade roasted pumpkin puree works too; just let it drain in a sieve for a few minutes if it looks watery.
- All-purpose flour. Swap up to half of it for whole wheat pastry flour for a heartier waffle, or use a 1:1 gluten-free baking blend that contains xanthan gum.
- Milk. Whole or 2% milk gives the richest result, but any unsweetened plant milk, such as oat or almond, works. Buttermilk adds a pleasant tang; add an extra splash if the batter gets too thick.
- Butter. Melt it and let it cool for a minute before adding it to the bowl. Melted coconut oil or a neutral vegetable oil can be used instead.
- Sugar. Granulated sugar keeps the pumpkin flavor front and center. Light brown sugar gives a deeper, caramel-like note, and you can use the same amount.
- Baking powder and baking soda. Together they give these waffles their fluffy interior. Check that both are fresh; old leaveners are the most common reason for flat, dense waffles.
- Cinnamon. For even more warmth, replace it with 1½ teaspoons of pumpkin pie spice, which adds ginger, nutmeg, and cloves.
Helpful Tips
Don't overmix the batter. Whisk the dry ingredients into the wet ones just until you no longer see streaks of flour. A few small lumps are fine and will cook out. Beating the batter smooth develops the gluten in the flour and gives you chewy, tough waffles instead of light, fluffy ones.
Make them extra crispy. If you want your waffles extra crispy, add a teaspoon of cornstarch to your batter. Then move each cooked waffle to a wire rack instead of stacking it on a plate, since trapped steam softens the outside quickly.
Let the iron do its job. Fully preheat your waffle iron and give it a light coat of nonstick spray before every waffle, because pumpkin batter likes to stick. Resist opening the lid early; the waffle is usually ready when the steam coming from the iron has mostly stopped.
Keep batches warm. Cooking for a crowd? Set a wire rack on a baking sheet in a 200°F oven and add each waffle as it comes off the iron. They'll stay warm and crisp until everyone is ready to eat.
No waffle iron? If you do not have a waffle iron, you can make the waffle batter into pancakes or bake the batter into muffins.
Variations
- Chocolate Chip Pumpkin Waffles. Add ¼ cup of semi-sweet chocolate chips to the waffle batter for a decadent breakfast treat. Or check out these chocolate waffles.
- Bacon & Cheddar Pumpkin Waffles. Add ¼ cup of cooked and crumbled bacon and ¼ cup of shredded cheddar cheese to the batter for a savory and smoky flavor.
- Cinnamon Swirl Pumpkin Waffles. Replace the cinnamon with 2 teaspoon of cinnamon sugar and swirl into the waffle batter. Or try my simple cinnamon waffles.
- Apple Spice Pumpkin Waffles. Add ½ cup of cooked and diced apples and ½ teaspoon of nutmeg to the batter for delicious apple spice flavor.
- Pecan & Maple Pumpkin Waffles. Add ½ cup of chopped pecans to the batter and serve the cooked waffles with maple syrup.
Serving Ideas
For sweet toppings, top your pumpkin waffles with a drizzle of nut butter, homemade Nutella, or maple syrup. Add some chopped nuts for a crunchy finish! Or for a real Fall treat, top your waffles with some chopped apples, walnuts, and a sprinkle of cinnamon. A dollop of whipped cream and a dusting of cinnamon sugar turns them into something closer to dessert.
For savory toppings, top your pumpkin waffles with a sprinkle of cheese, crispy bacon, or slices of avocado. To round out a weekend brunch, serve them alongside scrambled eggs, breakfast sausage, fresh fruit, and a glass of orange juice or a hot cup of coffee.
Build a dessert buffet! Serve these up as part of a waffle sundae bar for a fun party idea! If you're putting together a full fall brunch spread, a batch of pumpkin muffins with cream cheese glaze makes a great make-ahead partner for these easy pumpkin waffles.
Storing & Freezing
Let leftover waffles cool completely on a wire rack, then store them in an airtight container or zip-top bag in the refrigerator for up to 4 days. Place a piece of parchment paper between layers so they don't stick together. Reheat them in the toaster or in a 350°F oven for about 5 minutes to bring back the crisp edges; the microwave works in a pinch, but it will leave them soft.
These waffles freeze beautifully, which makes them a great make-ahead breakfast. Arrange the cooled waffles in a single layer on a baking sheet and freeze until firm, about 1 hour, then transfer them to a freezer bag and freeze for up to 3 months. Reheat straight from frozen in the toaster or in a 375°F oven for 8 to 10 minutes, until hot all the way through. The batter itself is best cooked right away, since the baking powder and baking soda start losing their lift as it sits, so cook the whole batch and freeze any extras.
More Pumpkin Breakfast Treats
If you love these pumpkin waffles, be sure to check out these other delicious ideas:
- Pumpkin Breakfast Cookies (High Protein Cookies!)
- Pumpkin Muffins with Cream Cheese Glaze
- 13 Incredible Homemade Waffle Recipes
- Carrot Cake Waffles
Recipe
Easy Pumpkin Waffles
Equipment
Ingredients
- 2 ¼ cup all-purpose flour
- 2 cups milk whole or 2%
- 15 oz pumpkin puree 1 can, 100% pure pumpkin (not pie filling)
- ¼ cup butter melted and slightly cooled
- ¼ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- In a large bowl, whisk together the pumpkin puree, milk, melted butter, and sugar until smooth and well combined.
- Add the flour, baking powder, baking soda, cinnamon, and salt to the same bowl. Whisk just until no dry streaks of flour remain; a few small lumps are fine. Don't overmix.
- Preheat your waffle iron on medium-high heat and lightly coat the plates with nonstick cooking spray.
- Pour about ⅓ cup of batter into the center of the iron (or the amount your waffle maker's instructions recommend), close the lid, and cook for 3 to 4 minutes, until the waffle is golden brown and the steam has mostly stopped.
- Transfer the waffle to a wire rack, or to a baking sheet in a 200°F oven to keep warm. Lightly re-grease the iron and repeat with the remaining batter.
- Serve warm with maple syrup or your favorite toppings.
Notes
- Use 100% pure canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
- For extra-crispy waffles, whisk 1 teaspoon of cornstarch in with the dry ingredients.
- For more spice, swap the cinnamon for 1½ teaspoons of pumpkin pie spice.
- Store cooled leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the toaster or oven to re-crisp.
Nutrition
Nutrition details are an estimate, per serving.
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