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Easy homemade pumpkin waffles recipe that is so good on a cold fall morning! Cooked on the waffle iron with warm pumpkin spice mix and dipped into a maple syrup, so delicious!
I love when the fall cold weather calls for pumpkin everything: for pumpkin main dishes, desserts and breakfast using pumpkin. This days is so easy to just open a can of Libby’s pumpkin puree and make any pumpkin dish you desire. I heard some people even eat it with a spoon (tssss….)!
Perfect Pumpkin waffles recipe
This recipe is very simple and instructions are easy to follow. First you will need to turn your waffle iron on and add all the wet ingredients into the bowl and whisk them together. Eggs, pumpkin puree, milk and melted butter. Make sure that the butter is not too hot otherwise it will cook the eggs right in the bowl. Add it little by little.
Now its time to add all the dry ingredients. Mix pumpkin pie spice with all purpose flour, baking powder, brown sugar and a pinch of salt. Add dry mixture to the wet dough. Mix together and start cooking on your waffle maker! Depending on the size of your waffle iron, add a scoop or a half a scoop at a time. Once the indicator shows green light, the waffle is ready!
What to serve with pumpkin waffles
Enjoy your delicious pumpkin flavor waffles with maple syrup, whipped cream, fresh fruits and berries! My kids and also love to eat pumpkin spice waffles with unflavored greek yogurt and maple syrup. Waffles become a bit tart and sweet at the same time, perfectly balanced! This is what goes with pumpkin waffles in our house.
How to make pumpkin waffles with pancake mix
If you decide to go faster route and use a pancake mix, here is the perfect recipe for you!
- 1 cups Bisquick
- 1 tsp Pumpkin Pie Spice
- 1 TB Brown Sugar
- 1/2 cup Pure Pumpkin (canned)
- 1 cup Milk
- 2 eggs
- 1 tablespoon melted butter
See what i did here? I just switched all the dry ingredients to the pancake mix. Enjoy.
Can i freeze pumpkin waffles
Its very easy to freeze pumpkin waffles and then use them as a quick breakfast for the whole family. You need to use the same technique as when you freeze fresh dumplings, so they don’t stick together. So, line the cookie sheet with parchment paper and put waffles on it side by side. Place the sheet into the freezer until waffles are hard to touch, about 2-3 hours. Then transfer them into the gallon size bag. Put a label on a bag to remember when you make them. Frozen pumpkinwaffles will be good for about 3-4 months.
To reheat, juts put them in a toaster, air fryer, or simply in to the oven.
Bonus: If you want to try a true Belgium waffle, here is the recipe to go!
More recipes using pumpkin puree
- Pumpkin pie Thanksgiving favorite dessert!
- Chewy pumpkin cookies Breakfast or a snack, both ways are great for this cookies
- Moist pumpkin bread recipe So moist and delicious!
- Pumpkin chocolate chips muffins My kids love these muffins, lunch box school snack
- Pumpkin pancakes Great on a cold day, this pancakes will warm you up
Pumpkin spice waffles
- 1 cup flour
- 2 teaspoon baking powder
- 1 teaspoon pumpkin spice
- pinch of salt
- 1 tablespoon brown sugar
- 1/2 cup pumpkin puree
- 1 cup milk
- 2 eggs
- 1 tablespoon melted butter
- Preheat the waffle iron. Mix all the wet ingredients in a medium size bowl. Mix all the dry ingredients in the second bowl and then add it to the wet dough mixture.
- Scoop about three tablespoons of the waffle dough on the waffle maker pan and cook according to your waffle maker instructions.
- Top waffles with maple syrup, whipped cream, fresh sliced fruit and berries.
Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators.