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When autumn rolls around, my kitchen quickly fills with the warm, inviting scent of pumpkin spices. These pumpkin waffles have become my go-to breakfast treat, especially as the mornings grow crisper.

The beauty of this recipe is in how the waffles balance the deep, earthy flavor of pumpkin with the perfect touch of cinnamon, nutmeg, and ginger. They come out crispy on the outside, soft and fluffy on the inside, and the aroma while they’re cooking is like wrapping yourself in a cozy sweater.

What makes these waffles so special is that they’re not just about pumpkin flavor—they’re about texture too. The batter is lightened with a hint of whipped egg whites, giving the waffles that irresistible crispness we all crave. And here’s a tip: if you find your pumpkin batter too thick, a splash of milk helps smooth things out perfectly. Drizzle these beauties with maple syrup, and you’ve got fall on a plate.

For the ultimate autumn breakfast, pair these waffles with a homemade Pumpkin Spice Latte or even serve them alongside a tangy Cranberry Sauce during the holidays. The sweet and savory combo is pure magic.

Pumpkin Waffles

Pumpkin Waffles are a delightful autumn breakfast featuring fluffy, spiced batter infused with pumpkin puree. Topped with maple syrup, whipped cream, or pecans, these waffles offer a warm, comforting treat that perfectly captures the essence of fall flavors.

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Prep Time 25

Cook Time 15

Total Time 40

Course Breakfast

Cuisine American

Servings 14 pieces

Calories 250 kcal

Equipment

Waffle maker
Mixing bowls
Handheld or stand mixer

Ingredients

2 tsp baking powder
2 tsp ground cinnamon
2 cups all-purpose flour (plus 2 tbsp more)
1 tbsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, melted
1/4 cup pure maple syrup
3 large eggs, at room temperature
1/4 cup packed light or dark brown sugar
1/4 tsp ground ginger
1 cup pumpkin puree
1½ cups whole milk, at room temperature
1½ tsp store-bought or homemade pumpkin pie spice
1 tbsp pure vanilla extract

Optional Topping

1½ cups pure maple syrup
¾ cups pecan halves

Instructions

In a large bowl, mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
In another bowl, beat the whole eggs until frothy, then add pumpkin, melted butter, brown sugar, maple syrup, vanilla, and milk.
Mix until combined. Gradually add the dry ingredients to the wet mixture, stirring gently until just mixed—it's fine if some lumps remain.
Grease the waffle maker and pour in about 1/3 cup of batter for each waffle.
Cook for 5–6 minutes or until crisp, following your waffle maker’s instructions.
Transfer cooked waffles to the wire rack in the warm oven while cooking the remaining batter.
Toast pecans in a skillet over medium-low heat for 4–5 minutes, stirring constantly.
Once fragrant, lower the heat, add maple syrup, and warm through for a minute before removing from heat.