I recently bought some frozen Pumpkin Waffles from a very popular grocery store and I was SO underwhelmed. There wasn’t much pumpkin flavor at all! So, naturally, I needed to make my own that would live up to my expectations and these absolutely did!
This recipe is super easy and straightforward, which is exactly what I want when I’m in the mood for breakfast. I don’t want to have to have a bunch of steps to follow, I just want some waffles!
- the usual suspects – you’ve got your flour, baking soda, baking powder, eggs, and milk. any type of milk will do, including buttermilk!
- the pumpkin – definitely crucial, it’s part of the name. it also keeps these waffles super moist and delicious!
- the spices – they bring a beautiful flavor (and scent!) without overwhelming the pumpkin flavor. you could definitely substitute some pumpkin pie spice instead of all of the individual spices, whatever you prefer
These are definitely delicious fresh out of the waffle maker, but you can also freeze them! Arrange them in a single layer on a baking sheet and pop them in the freezer until they’re solid. Transfer to a freezer bag and defrost them in the toaster for a quick breakfast.
Pumpkin and spices come together to make the most delicious breakfast! They're amazing fresh but they also freeze beautifully so you're never more than a couple of minutes away from breakfast.
- 180 g (1 1/2 cup) all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 240 g (1 cup) pumpkin puree
- 2 eggs
- 42 g (3 Tbsp) butter, melted
- 2 Tbsp brown sugar
- 240 mL (1 cup) milk
- syrup, for serving
- prep: heat your waffle iron
- combine the wet ingredients: in a small bowl, combine the pumpkin, eggs, butter, brown sugar, and milk. set aside
- combine the dry ingredients: in a medium bowl, combine the flour, baking soda, baking powder, and spices
- finish the batter: add the wet ingredients to the dry ingredients and stir until just combined
- cook the waffles: for a 4" waffle, spoon a scant 1/4 cup of batter into the greased waffle iron. cook until you see very little steam being released and the middle is cooked through. repeat with all of the batter
- enjoy! see instructions in the post for freezing and reheating
These look lovely, a nice crisp outside!