Description
These simple pumpkin waffles are warm, spiced, and perfectly crisp on the outside with a soft, fluffy center. A cozy breakfast treat ideal for fall mornings.
Ingredients
- 2 cups all purpose flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1–2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 3 large eggs
- 1 1/3 cup milk
- 1/4 cup maple syrup
- 3 tablespoons oil or melted butter
- 1 cup canned pumpkin
Instructions
- In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
- In a separate measuring jug, whisk together the eggs, milk, maple syrup, oil or melted butter, and canned pumpkin until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined; some lumps are fine.
- Cook the batter in a waffle iron according to the manufacturer’s instructions, using medium heat and slightly longer cooking time for a crisp exterior and fully cooked interior.
Notes
- You can substitute pumpkin spice with a mix of cinnamon, ginger, allspice, and nutmeg.
- Do not overmix the batter to keep the waffles light and fluffy.
- Serve with extra maple syrup, whipped cream, or fresh fruit.
- Leftover waffles can be frozen and reheated in a toaster.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
