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    Home » Breakfast » Pumpkin Waffles

    Pumpkin Waffles

    Published: October 25, 2021 · Jill Baird · 2 Comments

    homemade pumpkin waffle recipe

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    These light and fluffy Pumpkin Waffles are made with real pumpkin puree and lightly spiced with warm baking spices.  Served with butter, maple syrup and your favorite toppings, they make the perfect sweet fall breakfast.

    Jump to:
    • Homemade Pumpkin Spice Waffles
    • Ingredients in Pumpkin Waffles
    • How to Make Pumpkin Waffles
    • Toppings for Pumpkin Waffles
    • Frequently Asked Questions
    • Storing and Reheating Instructions
    • Homemade Pumpkin Waffles Recipe

    Homemade Pumpkin Spice Waffles

    If there is one thing in life that you can count on, it is that you will never regret making homemade waffles for breakfast.  These light and fluffy Pumpkin Waffles are certainly no exception.  Made with a full cup of pumpkin puree and seasoned with pumpkin pie spices, they are full of pumpkin flavor and absolutely perfect to serve on a chilly fall morning.

    They get their super fluffy texture from whipped egg whites that are folded into the batter at the very end.  If you have a Belgian waffle iron, great!  The size and shape of the iron is perfect for cooking up waffles that are light and fluffy on the inside and slightly crisp on the outside.  Otherwise, a regular waffle iron will do the trick.  

    Serve these up with maple syrup and whipped cream, or get a little fancy and choose from our suggestions below, or any one of your favorite waffle toppings.  The more the merrier!

    A stack of waffles topped with syrup and whipped cream.

    Ingredients in Pumpkin Waffles

    • Eggs - any type of large eggs will work great.  You will need to separate them into yolks and whites.
    • Flour - we use all-purpose flour but you could also substitute cake flour.
    • Sugar - regular white granulated sugar.
    • Baking Powder and Baking Soda - these help make fluffy Pumpkin Waffles.
    • Salt - sea salt works great.
    • Spices - you can use pumpkin pie spice mix, or add cinnamon, ginger, cloves and nutmeg individually.
    • Pumpkin Puree - canned pumpkin is simplest, or you can make your own homemade pumpkin puree.
    • Milk - we recommend using either whole milk or 2%.  If you want to keep these dairy-free, try using almond milk, soy milk or oat milk.
    • Vegetable Oil - any kind of low flavor vegetable or canola oil will work.
    • Vanilla Extract - pure vanilla extract tastes best.
    Three photos showing a bowl of batter, a bowl of whipped egg whites and a bowl with the batter and egg whites combined.

    How to Make Pumpkin Waffles

    1. Prepare the eggs.  Carefully separate the eggs and place the egg whites into a large glass or metal mixing bowl, setting aside the yolks.  Using a handheld mixer, or a whisk, beat the egg whites until stiff peaks form and then set aside.
    2. Combine the dry ingredients.  In a separate large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  Whisk to combine.
    3. Add the wet ingredients.  Make a well in the center of the dry ingredients, then add the reserved egg yolks, pumpkin puree, milk, vanilla extract and vegetable oil.  Whisk the batter until almost completely smooth (there should still be some lumps).
    4. Fold in the egg whites.  Using a rubber spatula, gently fold the egg whites into the batter until there are no streaks, but do not overmix.
    5. Cook the waffles.  Add batter to a preheated waffle iron according to the manufacturer's directions, cooking until they are golden brown on both sides.
    6. Serve.  Serve warm with butter, maple syrup and your favorite toppings.  Enjoy!

    Toppings for Pumpkin Waffles

    Now that you’ve got your Pumpkin Waffles, it’s time to decide what you want to top them with.  You can go simple, using melted butter, maple syrup or fresh berries.  Or, go all out.  Here are a few of our favorite ideas:

    • Cranberry Compote - this Cranberry Orange Sauce would make an amazing Pumpkin Waffle topping, and fit perfectly with the fall theme.
    • Nut butter - try almond butter or even Nutella.
    • Toasted nuts - toasted and chopped pecans or walnuts go great with pumpkin.  Or, get fancy and toss on some homemade Candied Pecans.
    • Candied bacon - Candied Bacon is another delicious candied savory topping idea.  Make as directed then chop into bits and sprinkle over the top.
    • Flavored syrups- we recommend Pumpkin Spice Syrup or Apple Cider Syrup. 
    • Whipped Cream - skip the canned stuff and make Homemade Whipped Cream.  For a little extra flair, add a touch of cinnamon.
    A stack of waffles on a white plate.

    Frequently Asked Questions

    Can I make waffles ahead of time?

    The best way to make these ahead of time is to actually freeze the cooked waffles.  Let them cool completely, then store in freezer bags for up to 1 month.  To reheat, just pop into the toaster!

    What’s the difference between Belgian waffles and standard waffles?

    The biggest difference is in the batter.  Standard American waffles are usually made with buttermilk and are quite a bit richer, which Belgian waffles are typically lightened with yeast.  In this case, we chose to lighten the batter with whipped egg whites. 
     
    The most obvious difference, however, is the waffle iron.  Belgian waffle irons have deeper pockets, making the waffles light and fluffy on the inside and slightly crisp on the outside.

    What kind of waffle iron should I use?

    That’s entirely up to you!  The best waffle iron is the one that you have available, so use what you’ve got. 

    Storing and Reheating Instructions

    • Refrigerator: you can store leftover Pumpkin Waffles in an airtight container in the fridge for up to 3 days.
    • Freezer: you can freeze leftover Pumpkin Waffles in freezer bags, or any other airtight container, for up to 1 month.
    • Reheating: the easiest way to reheat waffles is to pop them into a toaster.  This way they will retain their crispiness.  You can also microwave, but they will stay very soft if you do.

    If you love pumpkin recipes, be sure to check out our Pumpkin Sweet Rolls, Pumpkin Fluff Dip, Pumpkin Cream Cheese Roll, Pumpkin Bread, and Pumpkin Swirl Muffins.

    Print

    Homemade Pumpkin Waffles Recipe

    These light and fluffy Pumpkin Waffles are made with real pumpkin puree and lightly spiced with warm baking spices.  Served with butter, maple syrup and your favorite toppings, they make the perfect sweet fall breakfast.
    Course Breakfast
    Cuisine American
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 8 people
    Calories 253kcal
    Author The Carefree Kitchen

    Ingredients

    • 3 large Eggs separated
    • 2 ½ cups All-Purpose Flour
    • 2 Tablespoons Sugar
    • 2 teaspoons Baking Powder
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • ½ teaspoon Ground Cinnamon
    • ½ teaspoons Ginger Powder
    • ½ teaspoon Ground Nutmeg
    • ⅛ teaspoon Ground Cloves
    • 1 cup Pumpkin Puree
    • 2 ¾ cups Milk
    • 1 teaspoon Vanilla Extract
    • 2 Tablespoons Vegetable Oil

    Instructions

    • Preheat a waffle iron and spray with nonstick cooking spray.
    • Carefully separate the eggs and place the egg whites into a large glass or metal mixing bowl, setting aside the yolks. Using a handheld mixer, or a whisk, beat the egg whites until stiff peaks form and then set aside.
    • In a separate large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
    • Make a well in the center of the dry ingredients, then add the reserved egg yolks, pumpkin puree, milk, vanilla extract and vegetable oil. Whisk the batter until almost completely smooth (there should still be some lumps).
    • Using a rubber spatula, gently fold the egg whites into the batter until there are no streaks, but do not overmix.
    • Add batter to your preheated waffle iron according to the manufacturer's directions, cooking until they are golden brown on both sides.
    • Serve warm with butter, maple syrup and your favorite toppings. Enjoy!

    Nutrition

    Calories: 253kcal | Carbohydrates: 43g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 78mg | Sodium: 346mg | Potassium: 360mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5003IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 3mg

    Here are more of our favorite breakfast recipes:

    • Pumpkin Muffins with Cheesecake Swirl
    • Easy Pumpkin Muffins
    • Caramel Pecan Monkey Bread
    • Brazilian Cheese Bread
    • Applesauce Muffins
    • Buttermilk Pancakes From Scratch
    • More Pumpkin Recipes
    • More Breakfast Recipes
    • Best Fall Recipes

    If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest,  feel free to leave a comment and photo there too.  Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

    Pinterest pin for Pumpkin Waffles.

    These Pumpkin Waffles are made with a full cup of pumpkin puree and seasoned with pumpkin pie spices. They are light and fluffy, full of pumpkin flavor and absolutely perfect to serve on a chilly fall morning.

    « Pumpkin Muffins with Cheesecake Swirl
    Candied Pecans »

    Reader Interactions

    Comments

    1. Katie

      October 25, 2021 at 10:17 am

      Pumpkin waffles are my mom's favorite in the fall. So moist and flavorful every time. We love them!

      Reply
    2. Gina

      October 25, 2021 at 8:40 am

      These are delicious! Also love all the topping ideas - cranberry compote sounds perfect for this time of year, will try that next time!

      Reply

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