Pumpkin Waffle Recipe
Dive into these pumpkin waffles where warm spices and rich puree infuse in every fluffy, golden bite. It's the ultimate autumn breakfast.
Servings: 10 people
Calories: 324kcal
Cost: $5.62
Equipment
- Measuring cups and spoons
- Waffle iron
- mixing bowls
- mixing spoon
- baking sheet
- Liquid measuring cup
- whisk
Ingredients
WAFFLES:
- 3 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 2 teaspoons baking soda
- 2 Tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon salt
- ½ cup unsalted butter melted and cooled slightly
- 4 large eggs room temperature
- 2 cups canned pumpkin puree not pumpkin pie filling
- 2 cups milk anything but skim
FOR SERVING (all optional):
- Butter
- Syrup
- Whipped cream
- Toasted pecans
- Toasted pumpkin seeds
Instructions
PREHEAT:
- Preheat the waffle iron.
- Move the oven rack to the middle position.
- Preheat the oven to 200 degrees F.
MAKE WAFLE BATTER:
- Melt butter in a microwave-safe bowl and allow it to cool while you prepare the dry ingredients.
- Whisk together flour, baking powder, baking soda, brown sugar, spices, and salt in a large bowl.
- Whisk together eggs, pumpkin, buttermilk, and butter in a medium bowl until well combined.
- Pour wet ingredients into dry ingredients and whisk until the batter is mostly smooth.
- Lightly spray the top and bottom of the waffle iron with cooking spray.
COOK WAFFLES:
- Pour batter into the hot waffle iron and cook according to the waffle iron directions until golden brown and crispy.
- Remove and set on a baking sheet.
- Place the waffles in the oven to keep warm.
SERVE:
- Serve with toppings of your choice.
Nutrition
Serving: 1waffle | Calories: 324kcal | Carbohydrates: 43g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 502mg | Potassium: 378mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8085IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 3mg