Description
These Simple Pumpkin Waffles are a delicious fall-inspired breakfast treat, combining warm spices and pumpkin for a moist, flavorful waffle. Perfect for a cozy morning, they are easy to make with pantry staples and a waffle iron.
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 a mix of 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 (NOT a full can)
Instructions
- Mix Dry Ingredients: In a large bowl, stir together the all purpose flour, brown sugar, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well combined.
- Whisk Wet Ingredients: In a measuring jug, whisk the eggs, milk, maple syrup, melted butter or oil, and canned pumpkin until the mixture is smooth and uniform in color.
- Combine Mixtures: Add the wet ingredient mixture to the dry ingredients and gently mix until just combined. It’s okay if the batter has some lumps; overmixing can lead to tough waffles.
- Cook Waffles: Pour the batter into your preheated waffle iron and bake according to the manufacturer’s instructions. For best results, bake on medium heat for slightly longer than regular waffles to ensure they are cooked through in the middle and crisp on the outside.
Notes
- Use canned pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
- You can substitute pumpkin spice with a combination of ground cinnamon, ginger, allspice, and nutmeg if you don’t have pumpkin spice.
- Adjust the amount of pumpkin spice based on your taste preference.
- For a crispier waffle, allow waffles to cool slightly on a wire rack before serving.
- Waffles can be stored in the fridge for up to 3 days or frozen for longer storage.
