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
Scale
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.
