Pumpkin Waffles (with a Hint of Cinnamon)

This simple pumpkin waffle batter can be made ahead and stored in the refrigerator overnight.

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

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: pumpkin, pumpkin waffle, waffle

Servings: people

Calories: 338kcal

Author: Barbara

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