Pumpkin Waffles – A Cozy Fall Breakfast Treat

There’s something about the crisp air of autumn that makes a warm breakfast taste extra special. The trees are painted in shades of gold and crimson, the mornings beg for an extra layer of coziness, and the aroma of pumpkin spice seems to drift everywhere you go. That’s why pumpkin waffles are such a perfect seasonal indulgence—fluffy, golden, and infused with the comforting flavors of cinnamon, nutmeg, and cloves.

Imagine waking up to the sound of your waffle iron sizzling, the batter puffing up into crisp-edged squares that cradle pools of melted butter and sticky maple syrup. A dollop of whipped cream on top, maybe even a sprinkle of cinnamon sugar, and suddenly breakfast feels like a celebration of fall itself.

These pumpkin waffles strike the perfect balance: tender inside, slightly crisp on the outside, warmly spiced, and not overly sweet. They’re just the kind of breakfast you want to share on a slow weekend morning or serve to impress family and friends during a holiday brunch. Best of all, they’re simple to make with pantry staples and a can of pumpkin puree.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 2 large eggs
• 1 ½ cups milk (whole or 2%)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s directions. Lightly grease with nonstick spray or melted butter.
2. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures the spices are evenly distributed throughout the batter.
3. In another bowl, whisk together the eggs, milk, pumpkin puree, melted butter, and vanilla until smooth and well combined.
4. Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix—the batter should be slightly lumpy.
5. Scoop the batter into the preheated waffle iron, spreading it evenly. Close the lid and cook until the waffles are golden brown and crisp (usually 4–5 minutes, depending on your waffle maker).
6. Remove the waffles and keep warm in a low oven if making multiple batches.
7. Serve immediately with butter, maple syrup, whipped cream, or even a sprinkle of chopped pecans.

Tips & Tricks:

• For extra crispy waffles, let them cook a minute longer than usual.
• If you like stronger spice, add a pinch more cinnamon or even pumpkin pie spice.
• To prevent soggy waffles, place cooked ones on a wire rack instead of stacking them directly on a plate.

Variations:

• Chocolate Chip Pumpkin Waffles: Fold in a handful of chocolate chips to the batter for a dessert-like treat.
• Nutty Pumpkin Waffles: Stir in chopped pecans or walnuts for crunch.
• Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Pumpkin Waffles

Fluffy pumpkin waffles infused with warm spices, perfect for a cozy fall breakfast or holiday brunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 waffles

Course: Breakfast, Brunch

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1 1/2 cups milk whole or 2%
• 1 cup pumpkin puree not pumpkin pie filling
• 4 tbsp unsalted butter melted
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• Whisk
• Waffle iron
• Measuring cups and spoons

Method

 

1. Preheat waffle iron and grease lightly with nonstick spray or butter.
2. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, whisk eggs, milk, pumpkin puree, melted butter, and vanilla until smooth.
4. Pour wet ingredients into dry mixture and stir until just combined.
5. Cook batter in waffle iron until golden and crisp, about 4–5 minutes.
6. Serve hot with syrup, whipped cream, or toppings of choice.

Notes

For crispier waffles, cook slightly longer. Freeze leftovers for up to 2 months and reheat in a toaster.

Serving Suggestions:
These waffles are perfect for cozy weekends. Top them with maple syrup, whipped cream, or caramel drizzle. For brunch, serve with crispy bacon, sausage, or fresh fruit.

Storage Information:

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze cooked waffles individually wrapped in parchment and stored in a freezer bag for up to 2 months. Reheat in the toaster for crispy results.

FAQ:

• Can I use pumpkin pie filling instead of pumpkin puree?
  No, pumpkin pie filling has added sugar and spices, which will throw off the recipe. Always use pure pumpkin puree.
• Can I make the batter ahead?
  Yes! Mix the dry and wet ingredients separately the night before. Combine them just before cooking for the freshest results.

History / Fun Facts:
Did you know that waffles date back to the Middle Ages? Originating in Europe, they were cooked over open flames in patterned irons. The addition of pumpkin, however, is a uniquely American twist—pumpkins have long been tied to harvest celebrations, and incorporating them into waffles is a modern way to blend tradition with comfort.