Pumpkin Spice Waffles

These tasty pumpkin spice waffles have all the essential Fall flavors…maple, pumpkin, cinnamon, nutmeg, cloves and ginger. I initially made these waffles on a Fall Saturday several years back and ever since, our family makes them almost every Fall Saturday. The recipe is THAT good so grab your flannel and a cup of warm coffee and let’s make some pumpkin waffles.

A classic recipe, spiced up with toppings

We make these waffles quite a bit and you know I love to mix-it-up and try new variations! Here are a few that are worthy of sharing.

• Add mini chocolate chips to the batter. As a true pumpkin lover, I want big pumpkin flavor in each bite and the mini chips don’t overpower the star of the show!
• Add a little extra maple syrup to the batter. As soon as the waffle comes out of the waffle iron, place a slice of butter on top and sprinkle with a little cinnamon.
• Sprinkle with a little powdered sugar instead of using a syrup
• Drizzle with Ghirardelli melting dark chocolate (I melt it in the microwave and drizzle with a fork)
• For added cinnamon flavor and aroma, heat the maple syrup on the stove on low, along with two cinnamon sticks, for about 10-15 minutes.
• Create a tasty seasonal topping by mixing 1 cup of real maple syrup and 3/4 cup canned pumpkin together. Add to a pan and simmer on medium-low heat for 4-5 minutes. Add 1/2 cup chopped apples and 1/2 cup chopped nuts (walnuts or pecans or a combination of both are my favorite) and simmer an additional two minutes.

The veggie is baked right in

Pumpkin spice waffles are great…not only because my kiddos love them (and even volunteer to help make them) but there’s quite a bit of pumpkin in there and ohhhh the benefits of pumpkin…rich in vitamins and minerals and antioxidants…yes please! Plus, when the veggie is in the meal, it saves this mama the extra step of cutting up fruit and with three young kiddos, skipping a step is a big deal.

What’s in Pumpkin Spice Waffles?

• 2 eggs
• 8 ounces canned pumpkin
• 3 tablespoons melted butter, cooled
• 1/4 cup maple syrup
• 1 1/2 cups milk. I use creamy oat milk but any type of plant or cow’s milk will do (You may need to add a little extra milk depending on the type of flour you use)
• 1 teaspoon baking powder
• 2 cups flour (to make these gluten free I use Bob’s Redmill 1-to-1 gluten free flour)
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips (optional)

Directions

• Heat the waffle iron while you prepare the ingredients
• Combine the eggs, pumpkin puree, maple syrup and milk with a whisk or mixer
• In a separate bowl, mix the flour, baking powder, salt and pumpkin pie spice and cinnamon
• Add the dry ingredients to the wet ingredients and mix using a whisk or mixer
• If you’re using chocolate chips, fold in after wet and dry ingredients have been combined
• Pour batter onto the hot waffle maker and cook until golden and the iron stops steaming, usually 3 to 5 minutes depending on the waffle maker. I find that because the pumpkin adds extra moisture, they need an extra minute or so.

Want some more breakfast ideas? 2 Sisters has you covered!

• Baked Banana Upside Down Pancake
• Shortcut Cherry Almond Breakfast Pastry
• Strawberry Crunch Chocolate Cake Donut
• Pumpkin Pie Stuffed French Toast

Pumpkin Spice Waffles

Amy Dorn

Tasty pumpkin spice waffles with all the essential Fall flavors and spices…cinnamon, maple and pumpkin

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Course Breakfast

Cuisine American

Ingredients

  

• 2 eggs
• 8 ounces canned pumpkin
• 3 tbsp melted butter cooled
• ¼ cup maple syrup
• 1 ½ cups milk (more if needed) cow’s, oat, almond will do
• 1 tsp baking powder
• 2 cups flour or Bob’s Redmill 1-to-1 gluten free flour
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• ¼ tsp salt optional
• ½ cup mini chocolate chips (optional)

Instructions

 

• Heat the waffle maker while you prepare the ingredients.
• Combine the eggs, pumpkin puree, maple syrup and milk with a whisk.
• In a separate bowl, mix the flour, baking powder, salt and pumpkin pie spice or cinnamon.
• Add the dry ingredients to the wet ingredients and mix using a whisk or mixer. Fold in the chocolate chips.
• Pour batter onto the hot waffle maker and cook until golden and the iron stops steaming, usually 3 to 5 minutes depending on the waffle maker. I find that because the pumpkin adds extra moisture, they need an extra minute or so than regular waffles.

Notes

This recipe can be made gluten free by replacing the flour with a gluten free flour. My favorite is Bob’s Redmill 1-to-1 flour

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