Take breakfast to a new level with these easy and delicious Pumpkin Waffles! When fall rolls around I love to start infusing pumpkin into everything we do. Having Pumpkin Waffles for breakfast is the perfect way to start the day! Try my Pumpkin Cinnamon Rolls or Pumpkin Pancakes for a couple more delicious fall treats! Have homemade Pumpkin Pie Spice on hand for all your fall recipes!
Pumpkin Waffles
Hubby is the breakfast guy in our house. He makes amazing pancakes, omelets & eggs, egg bakes (strata), country breakfast skillets, and definitely waffles! He is so good at listening to the kids when they request something special for breakfast and making it happen in seriously delicious ways.
Maple Whipped Cream
On top of the waffles, I added a little maple whipped cream and a few coarsely chopped pecans.
To make Maple Whipped Cream:
I whipped 1 cup of heavy cream then added approximately a teaspoon of maple syrup and stirred by hand.
It ends up being a very loose Maple Whipped Cream but perfect for these spiced pumpkin waffles. Finish it up with another drizzle of syrup and you have a decadent (but easy!) breakfast!
Pumpkin Waffles with Molasses
I listed molasses in the recipe and that is definitely our favorite way to eat these pumpkin waffles! If I happen to run out of my favorite molasses, I have substituted maple syrup. When using maple syrup I will add more, about 1/4 cup.
Make sure you cook these waffles until they are crispy on the outside. That will ensure the center is cooked through.
Can you Freeze Pumpkin Waffles?
We triple this recipe often and then freeze the leftovers. To do that I just let the waffles come to room temp. and then place in a large sealable plastic bag and pop in the freezer. When ready to eat just place in toaster. Easy peasy!
Pumpkin Waffles
Ingredients
- 2 cups (256g) all purpose flour
- 1 tsp. baking powder
- ½ teaspoon baking soda
- 1 tbsp. pumpkin spice* see notes
- ½ teaspoon kosher salt
- ¼ cup (50g) brown sugar, packed
- 1 cup (225g) pumpkin purée
- ⅓ cup (43g) whole milk
- 3 extra large eggs
- 3 tablespoons butter, melted
- 1 tablespoon molasses, optional
Instructions
- Preheat a waffle iron according to manufacturer's instructions.
- Combine the flour, baking powder, baking soda, pumpkin spice, salt, and brown sugar in a mixing bowl.
- In a separate bowl, stir together the pumpkin puree, milk, eggs, melted butter, and molasses (if adding).
- Stir the flour mixture into the pumpkin mixture, stirring by hand just to combine.
- Cook waffles according to manufacturer's instructions.
- Add maple whipped cream (recipe below) and chopped pecans for a beautiful presentation.
- *If you do not have pumpkin spice you can use the following spices: 4 tablespoons cinnamon, 4 teaspoons ground nutmeg, 1 teaspoon ground ginger, and 1 teaspoon ground cloves
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Check out some other fun waffle recipes:
Chocolate Waffles from Scratch
Love pumpkin? Try these other pumpkin breakfasts:
What waffle maker do you use? I do not have one currently but these look so good that the waffle maker is going to the top of my shopping list! These look amazing!!!
Can I use blackstrap molasses with these waffles or do I have to use a different type of molasses?
Made these today. I think there is a mistake in the quantity of milk – 1/3 cup wasn’t nearly enough for me, looked more like dough than batter. I added probably another 1/2 cup and the waffles still turned out very thick/dense. They still tasted good but not what I expected.
Is very thick when making this recipe. Should there be more milk added then 1/3 cup?
That is the correct amount for the recipe, however, if you make the waffle and it seems too dense you can add more milk. 🙂
Thank you for your fast reply.
So I did something super frustrating (to the recipe developer) I made 1-1/2 times this recipe following all instructions and measurements except the eggs. I used 3 extra large eggs and 2 large eggs. As far as I can tell, this did not affect the waffle in any way. Although these waffles have a good amount of pumpkin, they were fluffy and delicious. I will definitely make this recipe again. My only suggestion if anyone is reading this – please make recipes that serve 5 people!!! Also, I originally was going to make the pumpkin pancakes but there’s a neat feature of this blog linking you to related recipes so I ended up making the waffles instead.
The recipe calls for only 1 Tbsp of pumpkin pie spice, but the optional replacement is FOUR Tbsp of cinnamon, plus nutmeg, ginger, and cloves. That’s a lot more! Is pumpkin pie spice that much more potent that you would need so much less? Or is this a typo?
The optional homemade pumpkin spice is a RECIPE for homemade pumpkin spice. You will make it, then use 1 tablespoon of it.