Pumpkin Spice Waffles

Fluffy pumpkin spice waffles made with real pumpkin puree and warm autumn spices, perfect for fall breakfasts or brunch. These waffles are naturally moist, lightly spiced, and easy to make from scratch.

COOK TIME: 15 minutes

PREP TIME: 10 minutes

SERVINGS: 8

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INGREDIENTS

• 2 large eggs

• 3 Tbsp granulated sugar

• 1 cup pumpkin puree

• 1 cup whole milk

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1 Tbsp baking powder

• 1 tsp pumpkin pie spice

• 1/2 tsp ground cinnamon

• 1/4 tsp fine sea salt

• 6 Tbsp unsalted butter, melted

• Nonstick cooking spray

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INSTRUCTIONS

1. Preheat your waffle iron according to the manufacturer’s instructions with your desired browning setting.
   

2. In a large mixing bowl, whisk together eggs and sugar until well blended. Add pumpkin, milk, and vanilla extract, whisking until smooth.
   

3. In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt.
   

4. Add the dry ingredients to the wet ingredients, mixing just until moistened. Stir in melted butter, whisking gently until incorporated. The batter will be lumpy; do not overmix.
   

5. Grease the waffle iron with nonstick cooking spray. Ladle about 1/3 cup of batter onto the center of the preheated grids (adjust based on your waffle maker size; Belgian waffles require more batter).
   

6. Cook until waffles are golden and crisp, about 4 minutes. Repeat with remaining batter. Serve warm with maple syrup or your favorite toppings.

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Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven to restore crispness.

Ingredient substitutions: Use gluten-free flour to make these waffles gluten-free. Coconut oil or light butter can replace unsalted butter.

Disclaimer: Ensure waffles reach an internal temperature of 160°F to guarantee eggs are fully cooked.