Description
Light, fluffy pumpkin waffles infused with cozy fall spices, ready in just 15 minutes. Perfect for a quick breakfast or make-ahead freezer meal.
Ingredients
⅔ cup whole or low-fat milk (dairy-free alternative works)
¾ cup 100% pure pumpkin purée
¼ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
3 tablespoons light brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
For serving: whipped cream, chopped pecans, maple syrup
Instructions
- Whisk together milk, pumpkin purée, melted butter, eggs, and vanilla in a bowl.
- In a separate bowl, mix flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- Pour wet ingredients into dry ingredients and stir just until combined, careful not to overmix.
- Preheat waffle iron until hot and spray with nonstick spray.
- Ladle about ⅓ cup batter onto an 8-inch waffle iron, close, and cook 2–3 minutes until steam stops escaping and waffles are golden.
- Serve immediately topped with whipped cream, chopped pecans, and maple syrup.
Notes
- Avoid overmixing batter to keep waffles light and fluffy.
- Hot waffle iron helps achieve crispy edges.
- Can add ⅓ cup chocolate chips for a sweet twist.
- Whole wheat or gluten-free flour can substitute all-purpose flour.
- Store leftovers in airtight container refrigerated up to 5 days or freeze up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Mixing, cooking in waffle iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
