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Easy Pumpkin Waffles

Easy Pumpkin Waffles – Fluffy and Spiced

Fluffy pumpkin waffles made with real pumpkin purée and warm fall spices. These easy homemade waffles are crisp on the outside, tender inside, and perfect with maple syrup, whipped cream, or pecans.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 waffles

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup pumpkin purée
  • 1 cup whole milk
  • 2 large eggs
  • 4 tablespoons unsalted butter melted
  • 3 tablespoons brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon cooking spray for greasing the waffle iron

Instructions
 

  • Preheat the waffle maker: Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the plates with cooking spray if needed.
  • Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  • Mix the wet ingredients: In a separate bowl, whisk together the pumpkin purée, milk, eggs, melted butter, brown sugar, and vanilla extract until smooth.
  • Make the batter: Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
  • Add batter to the waffle maker: Spoon the appropriate amount of batter into the center of the preheated waffle iron. Close the lid and cook according to your waffle maker's instructions.
  • Cook until golden brown: Cook until the waffles are golden brown, crisp around the edges, and cooked through. Avoid opening the waffle maker too early.
  • Remove and serve: Carefully remove the waffles and place them on a wire rack. Serve warm with maple syrup, whipped cream, butter, toasted pecans, or your favorite toppings.
  • Keep extra waffles crisp: If making a larger batch, place finished waffles on a wire rack instead of stacking them. This prevents trapped steam from making them soft.

Notes

 
  • Use 100% pure pumpkin purée, not pumpkin pie filling. Pie filling already contains added sugar and spices.
  • Don't overmix the batter. Stir just until the ingredients are combined for lighter, fluffier waffles.
  • Make sure your waffle iron is fully preheated before adding the batter.
  • For crispier waffles, place cooked waffles on a wire rack instead of stacking them.
  • Serve immediately with pure maple syrup, whipped cream, butter, toasted pecans, or a dusting of powdered sugar.
  • Leftover waffles can be refrigerated for 3–4 days or frozen for up to 2–3 months.
  • Reheat refrigerated or frozen waffles in a toaster, toaster oven, or air fryer for the best texture.
 

Nutrition Facts

 
  • Calories: 246 kcal
  • Carbohydrates: 34 g
  • Protein: 7 g
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Cholesterol: 70 mg
  • Sodium: 330 mg
  • Potassium: 170 mg
  • Fiber: 2 g
  • Sugar: 7 g
  • Calcium: 80 mg
  • Iron: 2 mg