Description
These Simple Pumpkin Waffles are a delightful fall breakfast treat that combine warm spices with creamy pumpkin for a perfectly moist and flavorful waffle. Easy to prepare and bake in a waffle iron, they offer a wholesome, cozy start to any morning.
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 (use ground cinnamon, ginger, allspice, and nutmeg if you don’t have pumpkin spice)
- 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 whole can)
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 measuring jug, whisk the eggs, milk, maple syrup, melted butter or oil, and canned pumpkin together until smooth and well mixed.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s okay if the batter has some lumps; over-mixing can make the waffles tough.
- Cook Waffles: Preheat your waffle iron according to the manufacturer’s instructions. Pour batter onto the iron and bake on medium heat slightly longer than regular waffles to ensure they cook through and develop a crisp exterior. Repeat until all batter is used.
Notes
- Adjust the pumpkin spice amount based on your preference for a milder or stronger spice flavor.
- Using melted butter instead of oil gives a richer flavor but oil makes the waffles lighter.
- For a dairy-free option, substitute milk with a plant-based milk and use oil instead of butter.
- Ensure the waffles fully cool on a wire rack to maintain crispness.
- Leftover waffles can be frozen and reheated in a toaster or oven.
