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Pumpkin Waffles (with a Hint of Cinnamon)

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: pumpkin, pumpkin waffle, waffle
Servings: 4 people
Calories: 338kcal
Author: Barbara


  • 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.


Calories: 338kcal | Carbohydrates: 44g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 564mg | Potassium: 343mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5213IU | Vitamin C: 3mg | Calcium: 252mg | Iron: 3mg