Pumpkin Waffles
Pumpkin Waffles have a delicious pumpkin spice flavor and make for the best breakfast for those chilly Fall mornings! Homemade waffles seasoned with warm spices and pure pumpkin. Welcome pumpkin season with these soft & fluffy pumpkin waffles.
Servings 6
Ingredients
Dry Ingredients For Waffles
- 2½ cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients For Waffles
- 2 large eggs (room temperature)
- 2 cups whole milk (room temperature)
- 1 cup pure pumpkin
- 4 tablespoons butter melted & slightly cooled
- 2 teaspoons vanilla extract
Instructions
- In a medium mixing bowl, whisk together all the dry ingredients until no lumps remain. Set the bowl aside.2½ cups all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
- In a larger mixing bowl, add the eggs and whisk them well.2 large eggs
- Add in the milk, pumpkin puree, melted butter, and vanilla extract. Whisk until the wet ingredients are thoroughly combined and smooth.2 cups whole milk, 1 cup pure pumpkin, 4 tablespoons butter, 2 teaspoons vanilla extract
- Pour the dry ingredients into the larger bowl of wet ingredients. Stir together with a rubber or silicone spatula just until combined and no flour streaks remain in the batter. Allow the waffle batter to rest for 15 minutes before cooking. * Note : Just leave the bowl sitting out at room temperature for the 15 minute rest time.
- Towards the end of the rest time heat up your waffle maker to your preferred heat setting. Spray the hot waffle maker with nonstick cooking spray. Use a 1-cup measuring cup to portion out the waffle batter onto the waffle maker. Cook for 4-5 minutes or until desired crispness or softness is achieved. * All waffle makes vary so just cook the waffles according to your waffle iron. Use more or less batter depending on the size of your waffle iron.
- Serve warm with maple syrup, whipped cream, and/or chopped pecans. * Tip : Heat the maple syrup (pure or pancake syrup) inside a microwave-safe container for about 2 minutes. Warmed maple syrup is so yummy on these waffles.
Notes
Butter Tip : Melt the butter for only about 25 seconds and then stir it really well until it's all melted. This way, you're not melting it all the way in the microwave (which will make it too hot) and instead you end up with half melted + half softened butter. Stir it up and it's ready to use because it's not too hot.
Room Temperature Dairy : Using room temperature eggs and whole milk will make for a smoother batter and will eliminate the coagulation of small bits of solid butter that will not mix into the batter. Although I recommend setting the milk and eggs out, at room temperate, for 20-30 minutes before starting the recipe - you can make it with cold milk and cold eggs with fine results but the batter will look slightly different when mixing.
Waffle Iron Tip : Cook times and temperatures vary depending on the waffle maker's brand, model, and size. If you're using a smaller waffle maker than obviously you will use less than 1 cup of waffle batter per waffle, and therefore will yield more waffles from the recipe.
Serving Suggestions : Warm up some maple syrup to drizzle over the waffles, whipped cream (spray or homemade), crushed or chopped pecans, a dash o ground cinnamon over top.