Homemade Pumpkin Waffles are crispy on the outside and fluffy on the inside. These have the perfect amount of pumpkin flavor and warm spices. Pumpkin Waffles are a NOT just for fall!!! They are a healthy and delicious year round breakfast. They just might become one of your new favorite waffle recipes!!!
These Pumpkin Waffles scream the FALL SEASON but they are not just for fall!!! They are a healthy breakfast which are full of vitamins and minerals from the 100% canned pumpkin purée. Buy the good quality canned pumpkin for maximum freshness and flavor. I don’t recommend using homemade pumpkin purée unless your homemade purée is thick. Homemade pumpkin purée tends to be very watery and the too much liquid could ruin this recipe.
The rich flavor of the pumpkin with the warm aromatics from the spices give these Pumpkin Waffles their charm. It’s so difficult to express how much I love these waffles. My family loves them even as snacks without any toppings! They’re crisp on the outside and light as air on the inside and full of flavor. Give them a try! If you are a pumpkin fan, you will love this Pumpkin Waffles recipe!!!
INGREDIENTS TO MAKE PUMPKIN WAFFLES
- Butter, melted and cooled
- All-purpose flour
- Light brown sugar
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Large eggs, separated
- Buttermilk
- Pure vanilla extract
- Canned 100% pumpkin puree
- Pure maple syrup
- Softened butter for serving
HOW TO MAKE PUMPKIN WAFFLES
- Preheat waffle iron and oven to 200°F.
- Place a sheet pan with a wire rack inside in the middle of the oven.
- Melt the butter, then set it aside to cool.
- In a large bowl whisk together flour, brown sugar, baking powder, baking soda, salt, and the four spices. In a separate bowl, whisk together egg yolks, buttermilk, vanilla, pumpkin, and melted butter.
- Make a well in the dry ingredients and add liquid ingredients whisking gently until smooth; be careful not to over mix.
- In a separate bowl using a handheld mixer, whisk the egg whites until stiff peaks form. Using a rubber spatula fold egg whites into batter.
- Spray hot waffle iron with cooking spray.
- Pour ⅓ cup of batter into each well of waffle maker, close the lid, and cook until golden brown and crisp; about 5-6 minutes.
- Transfer to the wire rack in oven to keep warm until serving.
- Serve with warm pure maple syrup and softened butter.
WHAT TO SERVE WITH PUMPKIN WAFFLES
- Maple syrup: With all the flavor that these waffles have, softened butter and warm pure maple syrup is perfect.
- Bacon: Try crispy bacon sprinkled on top of the maple syrup for a sweet and savory taste. No matter how you make bacon is fine but it couldn’t be easier made in the oven. Check out my link to making perfect Oven Baked Bacon.
- Other toppings: Hazelnut spread, and/ or whipped cream, or fresh fruit compote such as my Strawberry Compote recipe.
CAN PUMPKIN WAFFLES BE MADE AHEAD OR FROZEN?
- To make ahead: The waffle batter, egg whites, and chocolate can be made up to 4 hours ahead of time. Cover and keep in refrigerator until cooking time.
- To freeze: Place in freezer single-layered, on a parchment-lined baking sheet for a couple of hours until completely frozen. Transfer to a freezer bag for up to 3 months.
- To reheat frozen waffles: Preheat oven to 350°F. Place waffles on a parchment-lined baking sheet, loosely cover with foil, and bake for 10-15 minutes
Pumpkin Waffles
Ingredients
- ½ cup butter, melted and slightly cooled
- 2 ½ cups all-purpose flour
- ⅓ cup light brown sugar
- 2 ¼ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 4 large eggs, separated
- 2 cups buttermilk
- 1 tsp pure vanilla extract
- 1 cup canned 100% pumpkin puree
- Pure maple syrup, warmed
- Softened butter, for serving
Instructions
- Preheat waffle iron and oven to 200°F. Place a sheet pan with a wire rack inside in the middle of the oven. Melt the butter, then set it aside to cool.
- In a large bowl whisk together flour, brown sugar, baking powder, baking soda, salt, and the four spices. In a separate bowl, whisk together egg yolks, buttermilk, vanilla, pumpkin, and melted butter. Make a well in the dry ingredients and add liquid ingredients whisking gently until smooth; be careful not to over mix.
- In a separate bowl using a handheld mixer, whisk the egg whites until stiff peaks form. Using a rubber spatula fold egg whites into batter. Spray hot waffle iron with cooking spray.
- Pour ⅓ cup of batter into each well of waffle maker, close the lid, and cook until golden brown and crisp; about 5-6 minutes. Transfer to the wire rack in oven to keep warm until serving. Serve with warm pure maple syrup and softened butter.
Notes
- To make ahead: The waffle batter, egg whites, and chocolate can be made up to 4 hours ahead of time. Cover and keep in refrigerator until cooking time.
- To freeze: Place in freezer single-layered, on a parchment-lined baking sheet for a couple of hours until completely frozen. Transfer to a freezer bag for up to 3 months.
- To reheat frozen waffles: Preheat oven to 350°F. Place waffles on a parchment-lined baking sheet, loosely cover with foil, and bake for 10-15 minutes.
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