Pumpkin Waffles
Fluffy, golden pumpkin waffles bursting with cozy autumn spices. Perfect for breakfast, brunch, or an indulgent weekend treat. Easy to make, Halal-friendly, and customizable with your favorite toppings.
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.