Description
These Pumpkin Waffles are a delicious autumn treat, combining the warm flavors of pumpkin puree and traditional pumpkin pie spices into perfectly crisp waffles. Served with optional maple pecan topping, these waffles offer a sweet and nutty complement, perfect for a cozy breakfast or brunch.
Ingredients
Scale
Dry 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
Wet Ingredients
- 3 large eggs, at room temperature
- 1 cup (226g) pumpkin puree (not canned)
- 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 Topping
- 3/4 cup (90g) pecan halves
- 1 and 1/2 cups (360ml) pure maple syrup
Instructions
- Preheat Equipment: Preheat your waffle maker to medium-high heat. Then, preheat your oven to 200°F (93°C), placing a wire rack on a baking sheet to keep the waffles warm after cooking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt until well combined. Set this mixture aside.
- Prepare Wet Ingredients: In another large bowl, using a handheld or stand mixer with a whisk attachment (or whisk by hand), beat the eggs on high speed for 1–2 minutes until frothy. Add pumpkin puree, melted butter, brown sugar, maple syrup, vanilla extract, and whole milk. Whisk on medium speed until combined.
- Combine Batter: Gradually pour the dry ingredients into the wet ingredients, mixing on low speed just until combined. Avoid over-mixing; some small lumps are acceptable for tender waffles.
- Cook Waffles: Grease the preheated waffle maker with nonstick spray. Pour about 1/3 cup of batter into each waffle well (adjust for your waffle maker size). Close the lid and cook for 5–6 minutes until waffles are crisp and golden. Remove waffles and place on the wire rack in the preheated oven to keep warm. Repeat with the remaining batter.
- Make Maple Pecan Topping: While waffles cook, toast pecan halves in a saucepan or skillet over medium-low heat, stirring constantly for 4–5 minutes until aromatic. Reduce heat to low, add maple syrup, and warm through for about a minute. Remove from heat.
- Serve: Serve waffles immediately, drizzled with the warm maple pecan topping or your favorite syrup and accompaniments.
Notes
- Use pumpkin puree and not canned pumpkin pie filling for best texture and flavor.
- Do not over-mix the batter to keep waffles light and tender; small lumps are okay.
- Keep cooked waffles warm and crisp by placing them on a wire rack in a low oven.
- Toast pecans carefully as they can burn quickly; stir constantly when toasting.
- Maple pecan topping is optional but adds a lovely sweet and nutty flavor.
- This recipe works best with a waffle maker; adjust cook time according to your device.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Keywords: pumpkin waffles, autumn breakfast, pumpkin spice, waffle recipe, maple pecan topping, fall brunch
