Pumpkin Waffles (with a Hint of Cinnamon)
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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.
Ingredient List
- All purpose flour
- Ground Cinnamon
- Salt
- Baking Soda
- Baking Powder
- Salt
- Maple Syrup
- Melted Butter
- Evaporated Milk
- Canned Pumpkin Puree
How to Make Pumpkin Waffles
Step by Step Instructions
- Mix together dry ingredients in a large bowl.
- In a separate bowl, whisk eggs, maple syrup, pumpkin, milk and butter.
- Add the wet ingredients to the dry ingredients until just mixed.
- Pour the pumpkin mixture into preheated waffle iron and bake.
Storage Instructions
Let leftover waffles cool. Store in a zip-lock bag or an airtight container in the refrigerator for up to a week.
Full recipe for fluffy pumpkin waffles can be found below.Â
Recipe FAQs
- 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 maker, 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.
Recipe Variations
- Add in some more pumpkin spice flavors by adding ground nutmeg, allspice, cloves or ginger.
- If you do not like the flavor of spices, omit them completely and add in vanilla extract instead.
- Fold in chopped nuts to the waffle batter. We are big fans of pecans but walnuts would be good as well.
- Not a pumpkin fan? Try our Easy Waffles recipe.
Favorite Pumpkin Recipes
Love pumpkin flavor 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.
What do you eat with Belgian waffles?
Belgian waffles, especially these pumpkin ones, are delicious topped with melted butter and maple syrup, cream cheese or even a scoop of vanilla ice cream or whipped cream as a dessert. Some other interesting toppings including peanut butter, preserves, or caramel sauce.
How to freeze waffles?
Follow the instructions for preparing waffles. Let them cool completely on a wire rack. tack them up in an airtight resealable freezer bag, and store in the freezer. To freeze so that they will come apart and can be eaten individually, freeze them in a single layer in the freezer first before transferring to an airtight container. Store with parchment paper between waffles.
How to keep waffles warm?
To make a large batch of waffles to be served all at once, heat your oven to 200 degrees F. Place the prepared waffles on a baking sheet in the oven to keep warm. This method works for around 20 minutes. Longer than that, the waffles could dry out.
Waffle Recipes
Pumpkin Waffles (with a Hint of Cinnamon)
Ingredients
- 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)
Instructions
- Mix together flour (1 cup plus 2 Tablespoons), 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.
Notes
-
- 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 maker, 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.
- For an simple, plain waffle recipe, check out this recipe!
- The nutritional information below is auto-calculated and can vary depending on the products used.
Nutrition
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