Description

These Simple Pumpkin Waffles are a delicious and easy breakfast treat, perfect for autumn or any time you crave the cozy flavors of pumpkin and warm spices. Made with canned pumpkin and a blend of pumpkin spice, cinnamon, and maple syrup, these waffles are fluffy, tender, and slightly crisp on the outside. Ideal for a comforting morning meal or a festive brunch, this recipe yields 12 waffles with minimal prep time and straightforward instructions.

Ingredients

Scale

Dry 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 (or substitute ground cinnamon, ginger, allspice, and nutmeg)
1 teaspoon cinnamon

Wet Ingredients

3 large eggs
1 1/3 cup milk
1/4 cup maple syrup
3 tablespoons oil (or melted butter)
1 cup canned pumpkin (approx. half a standard 15 oz can)

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Instructions

Mix Dry Ingredients: In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, salt, pumpkin spice, and cinnamon until evenly combined.
Combine Wet Ingredients: In a separate measuring jug or bowl, whisk together the eggs, milk, maple syrup, melted butter (or oil), and canned pumpkin until the mixture is smooth and homogeneous.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined; some lumps in the batter are fine and help keep the waffles tender.
Cook the Waffles: Preheat your waffle iron according to the manufacturer’s instructions. Cook the waffles on medium heat for slightly longer than usual to ensure they are cooked through in the center and crisp on the outside. Serve warm with your favorite toppings.

Notes

You can substitute pumpkin spice with a mix of ground cinnamon, ginger, allspice, and nutmeg if pumpkin spice is unavailable.
For richer flavor, use melted butter instead of oil.
The batter will have lumps; avoid overmixing to keep the waffles light and fluffy.
Cooking time might vary depending on your waffle iron model; adjust heat and duration accordingly.
Use canned pumpkin purée, not pumpkin pie filling, to control sweetness and spices.