Pumpkin Spice Waffles
intro
Fluffy, warmly spiced golden waffles packed with real pumpkin, perfect for crisp fall mornings topped with maple syrup and whipped cream.
Ingredients
Steps
Prep dry ingredient mix
First, preheat your standard waffle iron to medium-high heat (190°C / 375°F). In a large mixing bowl, whisk together 240g all-purpose flour, 50g granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 2 tbsp pumpkin spice blend, and 1/2 tsp fine sea salt until fully combined, with no clumps of spice remaining.
Combine wet ingredients
In a separate medium mixing bowl, whisk 2 room-temperature large eggs until lightly beaten (about 30 seconds of whisking), then stir in 180g unsweetened pumpkin puree, 240ml whole milk, 57g cooled melted unsalted butter, and 1 tsp vanilla extract. Mix until smooth, with no streaks of raw egg visible on the surface.
Fold waffle batter
Pour the entire wet ingredient mixture into the bowl of dry ingredients. Use a silicone spatula to gently fold the two together just until no dry flour streaks remain (about 10-12 folds total); do not overmix, as lumpy batter will produce fluffier waffles. Let the batter rest for 5 minutes at room temperature to activate the leavening agents.
Cook waffle batches
Lightly coat the preheated waffle iron grids with non-stick cooking spray or a thin brush of melted butter. Pour 120ml (1/2 cup) of batter per waffle into the center of the iron, close the lid, and cook for 3 to 4 minutes per batch, until the waffles are deep golden brown, crisp on the outside, and a wooden toothpick inserted into the center comes out clean with no wet batter attached.
Keep waffles crisp
As you finish cooking each batch, transfer cooked waffles directly to a wire rack set over a rimmed baking sheet in a 95°C (200°F) oven, arranged in a single layer rather than stacked, to keep them crisp and warm for up to 20 minutes while you cook the remaining batter.
Serve warm waffles
Arrange warm waffles on 4 plates, top each serving with 1 tablespoon of pure maple syrup, a 2-tablespoon dollop of freshly whipped cream, and a light pinch of extra pumpkin spice if desired. Serve immediately while the exterior is crisp and the interior is light and fluffy.
Tips
2.Do not substitute sweetened pumpkin pie filling for unsweetened pumpkin puree, as it contains added sugar, extra thickeners, and pre-mixed spices that will throw off the recipe’s flavor balance and make waffles overly sweet.
3.Avoid opening the waffle iron lid to check doneness for the first 2 minutes of cook time; peeking too early can cause the partially set waffle to split, stick to the grids, and lose its crisp texture.
OMG these pumpkin spice waffles are a total game changer for our Saturday morning breakfasts! My kids devoured them in 10 minutes flat, even my super picky 7 year old who turns her nose up at anything pumpkin. Drizzled a little maple cream cheese glaze on top and *chef's kiss*. So easy to throw together too, no fancy equipment needed!
I meal prepped a big batch of these on Sunday and they held up perfectly all week! Popped them in the toaster for 2 minutes each morning and they tasted just as fresh as the day I made them. The spice balance is spot on, not too much clove or nutmeg like so many other pumpkin recipes I've tried. 10/10 will be making these straight through Thanksgiving.
Made these last minute for my girlfriend's fall movie night and she said they're better than the fancy brunch spot we go to downtown! I added a handful of white chocolate chips to the batter and wow, chef's kiss. Only note is I had to cook mine a minute longer than the recipe said to get them crispy on the outside, but that's probably just my waffle iron being old.
I've been making pumpkin waffles for my grandkids for 40 years and I have to say, this recipe is the new family favorite! The cook time is so quick I was able to make a double batch while the kids were setting the table for our Sunday dinner. Served them with warm apple cider syrup and everyone went back for seconds.
SO good!!! I was worried these would be too dense because a lot of pumpkin waffle recipes come out gummy, but these were light and fluffy the whole way through. Brought a batch to my office fall potluck and everyone was asking for the recipe before I even left the break room.
Perfect easy recipe for a lazy Sunday! I'm not much of a baker so I was nervous I'd mess these up, but the steps were super straightforward and they turned out golden and crispy on the first try. Topped mine with whipped cream and a sprinkle of extra pumpkin spice, will absolutely be making these again soon.
Absolute fall staple! I've made these three times in the last two weeks, once for tailgating before our college football game and they were a massive hit. Even the guys who only eat savory food were raving about them, especially when I served them with a side of spiced sausage links. 10/10, no notes.