Pumpkin Spice Waffles
These Pumpkin Spice Waffles are golden, crispy, and filled with warm fall flavors like pumpkin, cinnamon, and spice. Perfect for cozy weekend breakfasts or holiday brunches; and freezer friendly for busy mornings!
Ingredients
- 1 ¾ cups all purpose flour
- 2 teaspoons brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 ¼ cups buttermilk
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup unsalted butter melted
Instructions
- Preheat your oven to 200°F (93°C) and a waffle iron to medium-high heat. Lightly oil or spray the waffle plates with nonstick spray.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl or large measuring cup, whisk together the buttermilk, pumpkin puree, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. The batter should be slightly lumpy.
- Pour about ½ cup of batter into the preheated waffle iron. Close gently and cook for 4–5 minutes, until golden brown and crisp.
- Keep finished waffles warm in the oven while you cook the remaining batter.
- Serve warm with butter, maple syrup, whipped cream, or your favorite toppings.
Notes
- Don’t overmix the batter for the fluffiest texture.
- Freeze leftover waffles in a zip top bag for up to 2 months. Reheat in the toaster or oven until crisp.
- For extra spice, add a dash of cinnamon or nutmeg to the dry ingredients.
Suggested Toppings
- Whipped cream and cinnamon sugar
- Maple syrup and toasted pecans
- Caramel drizzle and vanilla ice cream for dessert style waffles