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Pumpkin Spice Waffles

Pumpkin Waffles

These pumpkin spice waffles prove that a genuinely impressive fall breakfast pastry can come together with nothing more than a waffle maker, two bowls, and a few pantry staples. This easy pumpkin waffle recipe from scratch relies on whipped eggs and proper preheating to avoid the dense, brick-like texture that ruins so many other pumpkin waffle attempts. Whether served with bacon or topped with maple pecans, these fall breakfast waffles earn a permanent spot in the regular rotation.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 14 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups + 2 Tbsp (265g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs at room temperature
  • 1 cup (226g) pumpkin puree (not 1 can)
  • 1/4 cup (4 Tbsp; 56g) unsalted butter melted
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/4 cup (60ml) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (360ml) whole milk at room temperature
Optional Maple Pecan Topping
  • 3/4 cup (90g) pecan halves
  • 1 and 1/2 cups (360ml) pure maple syrup

Equipment

  • Waffle maker
  • Large mixing bowls
  • Whisk

Method
 

  1. Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside.
  2. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
  3. In another large bowl, using a handheld or stand mixer fitted with a whisk attachment (or whisk vigorously by hand), beat the eggs (do not separate them) on high speed for 1–2 minutes, until frothy on top.
    Add the pumpkin, melted butter, brown sugar, maple syrup, vanilla, and milk, and whisk/beat on medium speed until combined.
    Pour the dry ingredients into the wet ingredients and whisk/beat on low speed until combined. Do not over-mix. Some small lumps are OK.
  4. Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid.
    Cook the waffles until crisp, about 5–6 minutes. (Follow the cooking instructions for your waffle maker.) Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
  5. Meanwhile, as the waffles cook, make the optional maple pecan topping: Place the pecans in a saucepan or skillet set over medium-low heat. Toast the pecans for just about 4–5 minutes, stirring the whole time, because pecans can go from toasted to burnt in a matter of seconds.
    When they’re giving off a subtle toasty scent, turn the heat down to low and pour in the maple syrup. Leave it on the stove for just a minute, until the syrup is warmed through, and then remove from heat.
  6. Serve the waffles immediately with warm maple pecan topping, or your choice of toppings.

Recipe Notes

Make Ahead & Freezing:
Waffles are best served fresh. Freeze cooled leftovers for up to 3 months and reheat them in the toaster.
Waffle Maker:
Use a Belgian or traditional waffle maker. Cooking times vary, so follow your waffle maker’s instructions.
Pumpkin Pie Spice:
Use store-bought or homemade pumpkin pie spice. You can also use 1/4 teaspoon each of ginger, allspice, nutmeg, and cloves, in addition to the recipe’s cinnamon and ginger.
Milk:
Whole milk gives rich, tender waffles. Buttermilk or nondairy milk can also be used.
Toppings:
Try pumpkin butter, apple butter, whipped cream, sugared cranberries, or powdered sugar.