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!
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!
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!
- 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
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
Check out some other fun waffle recipes:
Love pumpkin? Try these other pumpkin breakfasts: