These fluffy Pumpkin Waffles with a hint of cinnamon are the perfect fall breakfast treat. You can make this simple waffle batter featuring pumpkin ahead of time and store in the refrigerator overnight.
Pumpkin Waffle Recipe
Once the leaves start to change, it’s officially pumpkin season. Start your day off right with these fluffy Pumpkin Waffles with a hint of cinnamon. They are the perfect accompaniment to a cup of coffee.
Not only is pumpkin delicious, but it is also good for you. Pumpkin is low in calories and high in fiber. They are also high in beta carotene which is an antioxidant. With that being said, go ahead and eat two of these delicious pumpkin waffles.
Notes About Spiced Pumpkin Waffles:
- This simple pumpkin waffle batter can even be prepared the night before and put in the refrigerator until ready to cook up the next morning.
- Be sure to use canned pumpkin puree, not canned pumpkin pie mix. Do yourself a favor and double or triple the batch.
- Barbara cooks up the extra batter in the waffle iron, and keeps the cooked waffles in the refrigerator to eat throughout the week.
- Just wrap the cold waffle in a wet paper towel and microwave for 30 seconds, or be like us and eat them cold, or even smeared with peanut butter.
How to Make Spiced Pumpkin Waffles:
Mix together dry ingredients in a large bowl. In a separate bowl, mix eggs, maple syrup, pumpkin, milk and butter. Add the wet ingredients to the dry ingredients until just mixed. Bake in a preheated waffle iron.
Full recipe for fluffy pumpkin waffles can be found below.
Not a pumpkin fan? Try our Easy Waffles recipe.
Love pumpkin as much as we do? Try our Pumpkin Chocolate Chip Muffins, Pumpkin Crunch, Frozen Pumpkin Delight, Pumpkin Whoopie Pies, Grandma’s Pumpkin Chiffon Pie, and Slow Cooker Pumpkin Pie Pudding.
Note: Referral links are used in this post.
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These fluffy Pumpkin Waffles with a hint of cinnamon are the perfect fall breakfast treat. This simple waffle batter featuring pumpkin can be made ahead and stored in the refrigerator overnight.
- 1 cup flour, all purpose
- 2 Tablespoons flour, all purpose
- 1 Tablespoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs, beaten
- 2 Tablespoons maple syrup
- 1/2 cup canned pumpkin, solid packed
- 2 Tablespoons butter melted
- 1 cup evaporated milk, (regular milk will work too)
Mix together flour (1 cup plus 2 T.), cinnamon, salt, baking powder and baking soda in a large bowl.
In a separate bowl, combine eggs, maple syrup, pumpkin, milk and butter.
Stir wet ingredients into dry ingredients until just combined (don't overmix).
Bake in a preheated waffle iron according to the manufacturer's directions. Or, refrigerate until the next morning.