Pumpkin Waffles
Pumpkin Waffles That Taste Like a Hug in the Morning
Okay, bestie, let’s talk about waffles. Not just any waffles — pumpkin waffles. The kind that make your kitchen smell like autumn candles and your soul feel like it’s wearing a chunky knit sweater. Cozy? Absolutely. Delicious? Beyond.
These golden, fluffy beauties are crisp on the outside, soft on the inside, and packed with that warm pumpkin spice magic. Honestly, I made them on a random Sunday morning, and my whole family came wandering into the kitchen like cartoon characters following the smell of breakfast. Whoa, I made this?! Yes girl, yes you did.
Why I Love These Pumpkin Waffles
Listen, I’ve had my fair share of plain waffles. They’re fine. They do the job. But these? These are the moment. Every bite has that subtle sweetness from the pumpkin puree, plus a cozy blend of cinnamon, nutmeg, and cloves. It’s like pumpkin pie and waffles had a baby, and we all get to benefit.
What I also love? They’re super easy. Mix, pour, cook. Done. And the toppings? Endless. Maple syrup, whipped cream, pecans, or maybe even a drizzle of chocolate if you’re feeling dramatic (and you should).
Ingredients You’ll Need
Pumpkin Waffle Ingredients
- 2 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- 1 ½ cups milk (whole, almond, oat — whatever makes your heart happy)
- 1 cup pumpkin puree (not pumpkin pie filling, promise me that)
- ¼ cup melted butter (or neutral oil)
- 1 tsp vanilla extract
Optional Toppings
- Maple syrup (non-negotiable in my house)
- Whipped cream clouds
- Chopped pecans or walnuts
- A sprinkle of cinnamon sugar
- Chocolate chips if you’re living your best life
Step-by-Step Instructions
1. Mix the Dry Stuff
In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and all those cozy spices. Already smells like fall, right?
2. Mix the Wet Stuff
In another bowl, whisk the eggs, milk, pumpkin puree, melted butter, and vanilla until smooth. This is your pumpkin magic potion.
3. Combine & Chill (Not Literally)
Pour the wet mixture into the dry and gently mix until combined. Don’t overmix — we want fluffy waffles, not dense hockey pucks. The batter will be thick, but that’s the vibe.
4. Cook the Waffles
Preheat your waffle iron, grease it lightly, and pour in the batter. Cook until golden brown and crisp. The smell? Unreal. Like walking into a bakery that only exists in Pinterest dreams.
5. Top & Serve
Stack them high, drizzle maple syrup, add whipped cream, sprinkle nuts, maybe even glitter if you’re feeling extra. Take a bite. Sigh happily. This is what weekend mornings are made for.
Tips for the Perfect Pumpkin Waffles
- Pumpkin puree only: Not pie filling — that’s too sweet and spiced already.
- Crispy edges: Let them cook an extra minute in the waffle iron if you like that crunch.
- Batch life: Keep waffles warm in a 200°F oven if you’re making a big batch.
- Freeze for later: These freeze so well. Pop them in the toaster on busy mornings and feel fancy instantly.
Variations You’ll Love
- Pumpkin Chocolate Chip Waffles: Stir in ½ cup chocolate chips. Dessert for breakfast? Yes please.
- Nutty Pumpkin Waffles: Fold in chopped pecans or walnuts for a little crunch.
- Dairy-Free Twist: Use almond or oat milk and swap butter for coconut oil. Still amazing.
- Protein Boost: Add a scoop of vanilla protein powder for that post-workout vibe.
Serving Suggestions
Pair these cozy waffles with:
- A hot chai latte (pumpkin + chai = ultimate autumn romance).
- Fresh fruit like sliced bananas or apple compote.
- A side of turkey sausage or scrambled eggs if you want a full-on brunch moment.
And if it’s a slow Saturday morning? Just stack ‘em high, pour on extra syrup, and eat them in your PJs. No shame.
I’ll be real with you. The first time I made these pumpkin waffles, I didn’t expect them to be this good. But when I saw my little brother going back for a third plate, I knew. This recipe is a keeper.
So next time you’re craving cozy vibes, grab that can of pumpkin puree, fire up the waffle iron, and make these beauties. They’re simple, dreamy, and taste like a hug on a plate.
Love you long time,
Maria
Pumpkin Waffles
Ingredients
Pumpkin Waffle Ingredients
- 2 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- 1 ½ cups milk whole, almond, oat — whatever makes your heart happy
- 1 cup pumpkin puree not pumpkin pie filling, promise me that
- ¼ cup melted butter or neutral oil
- 1 tsp vanilla extract
Optional Toppings
- Maple syrup non-negotiable in my house
- Whipped cream clouds
- Chopped pecans or walnuts
- A sprinkle of cinnamon sugar
- Chocolate chips if you’re living your best life
Instructions
Mix the Dry Stuff
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and all those cozy spices. Already smells like fall, right?
Mix the Wet Stuff
- In another bowl, whisk the eggs, milk, pumpkin puree, melted butter, and vanilla until smooth. This is your pumpkin magic potion.
Combine & Chill (Not Literally)
- Pour the wet mixture into the dry and gently mix until combined. Don’t overmix — we want fluffy waffles, not dense hockey pucks. The batter will be thick, but that’s the vibe.
Cook the Waffles
- Preheat your waffle iron, grease it lightly, and pour in the batter. Cook until golden brown and crisp. The smell? Unreal. Like walking into a bakery that only exists in Pinterest dreams.
Top & Serve
- Stack them high, drizzle maple syrup, add whipped cream, sprinkle nuts, maybe even glitter if you’re feeling extra. Take a bite. Sigh happily. This is what weekend mornings are made for.
Notes
- Use pumpkin puree, not pie filling, for best texture and flavor.
- Do not overmix batter; a few lumps are fine. Overmixing = dense waffles.
- Keep cooked waffles warm in a 200°F oven if making multiple batches.
- Freezing works great — reheat in a toaster for quick weekday breakfasts.
- Customize toppings: maple syrup, whipped cream, nuts, chocolate chips, or fruit.
- Dairy-free variation: swap milk with oat or almond milk and butter with coconut oil.
- Spices can be adjusted to taste; add more cinnamon for extra warmth.
