If you’re craving a cozy, autumn-inspired breakfast that’s both quick to whip up and irresistibly flavorful, this Simple Pumpkin Waffles Recipe is about to become your new go-to. Imagine warm, fluffy waffles infused with the rich taste of pumpkin and the perfect blend of pumpkin spice warming every bite. It’s a comforting classic with a twist that’s perfect for weekend mornings or any day you want to invite a little seasonal magic to your table.
Ingredients You’ll Need
The beauty of this Simple Pumpkin Waffles Recipe lies in its straightforward, pantry-friendly ingredients. Each item plays a crucial role in delivering that signature blend of fluffy texture, subtle sweetness, and warm spice that makes these waffles so special.
- 2 cups all purpose flour: The foundation providing structure and the slight chewiness that makes waffles so delightful.
- 1/4 cup brown sugar: Adds a gentle molasses sweetness and helps create a lovely caramelized crust.
- 1 teaspoon baking powder: A leavening agent that helps the waffles rise and become light and airy.
- 1/2 teaspoon baking soda: Works with acidic ingredients to give those perfect lift and tenderness.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweetness and spice beautifully.
- 1-2 teaspoons pumpkin spice: The warm mix of cinnamon, ginger, allspice, and nutmeg making these waffles irresistibly autumnal (or use the individual spices if you don’t have pumpkin spice on hand).
- 1 teaspoon cinnamon: Double the cinnamon means a deeper warmth and extra cozy feel.
- 3 large eggs: Bind everything together and add richness to the batter.
- 1 1/3 cups milk: Keeps the batter moist and helps create that tender crumb.
- 1/4 cup maple syrup: A natural sweetener that adds complexity and pairs perfectly with pumpkin.
- 3 tablespoons oil (or melted butter): Adds moisture and helps the waffles crisp up just right on the outside.
- 1 cup canned pumpkin: The star ingredient that brings moistness, vibrant color, and that unmistakable pumpkin flavor.
How to Make Simple Pumpkin Waffles Recipe
Step 1: Mix the Dry Ingredients
Start by combining your flour, brown sugar, baking powder, baking soda, salt, pumpkin spice, and cinnamon in a large bowl. Stirring these together first ensures that the spices and leavening agents are evenly distributed, giving you consistent flavor and rise in every waffle.
Step 2: Whisk the Wet Ingredients
In a separate measuring jug or bowl, whisk together the eggs, milk, maple syrup, oil (or melted butter), and canned pumpkin until the mixture is perfectly smooth. This step helps to fully incorporate the pumpkin and ensures your batter will be moist and flavorful without any clumps.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Don’t worry if the batter looks a bit lumpy — overmixing can make waffles tough, so a few lumps is totally fine and even preferred for a tender texture.
Step 4: Cook the Waffles
Preheat your waffle iron according to the manufacturer’s instructions. Scoop the batter and bake on medium heat, leaving the waffles to cook a little longer than your usual waffle recipe. This extra time allows the pumpkin to fully set and the waffles to become crispy on the outside while soft and fluffy inside, creating an ideal texture balance.
How to Serve Simple Pumpkin Waffles Recipe
Garnishes
Nothing beats topping these waffles with a pat of creamy butter and a generous drizzle of maple syrup to amplify that natural sweetness. You can also sprinkle toasted pecans or walnuts on top for crunch and a nutty flavor that pairs so beautifully with pumpkin. For an extra indulgent touch, a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream can make this breakfast feel like a special occasion.
Side Dishes
Serve alongside crispy bacon or sausage for a salty contrast that complements the sweetness perfectly. Fresh fruit like sliced apples, pears, or a handful of tart berries will add a refreshing brightness and texture diversity. And if you want to keep it light, a simple green salad with a zesty vinaigrette can make for a surprisingly delicious breakfast combo.
Creative Ways to Present
Try stacking your pumpkin waffles high and layering with cream cheese frosting or mascarpone cheese for a waffle cake that’s sure to impress. Or gently fold some chopped chocolate or dried cranberries into the batter before cooking for a fun twist on the classic recipe. Even a dusting of powdered sugar or a sprinkle of cinnamon sugar can elevate the presentation in a simple yet charming way.
Make Ahead and Storage
Storing Leftovers
Leftover waffles keep beautifully in an airtight container in the refrigerator for up to three days. Just make sure they’re completely cooled before storing to avoid sogginess. When you’re ready to eat, crisp them up again in a toaster or oven for a fresh-from-the-iron taste.
Freezing
This Simple Pumpkin Waffles Recipe also freezes wonderfully. Lay waffles out in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. This method prevents them from sticking together, so you can pull out just what you need. Frozen waffles will keep fresh for up to two months in the freezer.
Reheating
For reheating, use a toaster or a toaster oven to bring your waffles back to life with a crispy exterior and warm, tender inside. Avoid the microwave if you want to maintain that lovely crunch; instead, reheat in a preheated oven at 350°F (180°C) for about 5-7 minutes.
FAQs
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin, but it needs to be cooked and pureed first. Bake or steam the pumpkin until tender, then puree it to replace the canned pumpkin cup for cup in the recipe.
What can I substitute for pumpkin spice?
If you don’t have pumpkin spice, mix together cinnamon, ground ginger, allspice, and nutmeg to taste. This blend captures the warm, cozy flavors that pumpkin spice brings to the recipe.
Are these waffles gluten-free?
This particular recipe calls for all purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free baking flour blend and ensure your baking powder is gluten-free too.
Can I make the batter ahead of time?
Absolutely! You can prepare the batter up to 24 hours in advance and keep it in the refrigerator. Just give it a gentle stir before cooking, as some ingredients may settle.
How do I know when my waffles are done cooking?
Most waffle irons have an indicator light or beep, but if yours doesn’t, look for golden brown color and a crisp exterior. The waffles should hold together firmly and pull away easily from the iron.
Final Thoughts
You really can’t go wrong with this Simple Pumpkin Waffles Recipe when you’re after a breakfast that feels both indulgent and wholesome. It’s a beautifully balanced mix of spices, sweetness, and pumpkin richness that will have your kitchen smelling like fall and your family eagerly asking for seconds. Give it a try for your next cozy morning, and I guarantee it will become one of your favorite waffle recipes to make again and again.
Print
Simple Pumpkin Waffles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Simple Pumpkin Waffles are a delightful autumn breakfast treat that’s both easy to make and full of warm spices. Perfectly fluffy with a hint of pumpkin flavor and a crispy exterior, these waffles come together quickly and can serve a crowd, making them an ideal choice for a cozy weekend brunch or holiday morning.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1–2 teaspoons pumpkin spice (or a mix of ground cinnamon, ginger, allspice, and nutmeg)
- 1 teaspoon cinnamon
Wet Ingredients
- 3 large eggs
- 1 1/3 cup milk
- 1/4 cup maple syrup
- 3 tablespoons oil (or melted butter)
- 1 cup canned pumpkin (NOT a whole can, just 1 cup)
Instructions
- Combine Dry Ingredients: In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, salt, pumpkin spice, and cinnamon until evenly mixed.
- Mix Wet Ingredients: In a measuring jug, whisk together the eggs, milk, maple syrup, oil or melted butter, and canned pumpkin until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. The batter should have some lumps; avoid overmixing to keep waffles tender.
- Cook Waffles: Preheat your waffle iron according to manufacturer instructions. Pour batter onto the iron and bake on medium heat for slightly longer than usual waffles to ensure the inside cooks through and the exterior crisps up nicely.
Notes
- Use fresh or canned pumpkin puree; do not use pumpkin pie filling which contains added spices and sugar.
- If you don’t have pumpkin spice, a mix of cinnamon, ginger, allspice, and nutmeg works perfectly.
- For extra crispiness, lightly brush the waffle iron with oil or spray before cooking.
- Serve with maple syrup, butter, or your favorite toppings like whipped cream or fresh fruit.
- Allow waffles to cool slightly before stacking to avoid sogginess.
