Pumpkin Waffles Recipe
These easy pumpkin pecan waffles are crispy on the outside, fluffy on the inside, and full of fall flavor from pumpkin, warm fall spices, and buttery pecans.
Servings: 12 Servings
Calories: 205kcal
Equipment
- Waffle Iron
Ingredients
- 2 large eggs
- 6 Tablespoons neutral oil (vegetable or canola)
- 1 Cup 100% pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 Cup milk of choice (recommend 2% or whole dairy milk)
- ¼ Cup brown sugar (light or dark)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 2 Cups whole wheat flour
- ½ Cup chopped pecans
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the wet ingredients (the eggs, oil, pumpkin puree, vanilla extract, and milk) until all ingredients are well combined.
- Begin to whisk in the dry ingredients, starting with the brown sugar, baking powder, salt, and spices (pumpkin pie spice and ground cinnamon).
- Slowly add in the whole wheat flour (switching from the whisk over to a rubber scrapper once your batter begins to thicken for easier mixing).
- Assess the batter, if too dry or too thick, add a little more milk (in 1 Tablespoon increments) until your desired texture is achieved.
- Using a ⅓ Cup measuring cup, scoop the pumpkin waffle batter into the center of the preheated waffle iron sections.
- Close the lid and cook per the manufacturer’s instructions until your waffles are golden brown.
- Serve with your desired toppings and enjoy!
Notes
The best way to keep cooked waffles warm is to heat your oven to 170-200°F and place the finished waffles in a single layer on a wire cooling rack on cookie sheet (if you do not have a wire rack, right on the cookie sheet will work too). No need to cover your waffles while they are in the oven.
Storage and Reheating: Store cooked and cooled pumpkin waffles in the refrigerator in an air-tight container for up to 5 days. You can also freeze cooked waffles for 2-3 months. Reheat refrigerated or frozen waffles in your toaster, toaster oven, or in the microwave.
Recipe Variations:
Use butter instead of oil. If preferred, swap in butter one-for-one in lieu of the oil (for example, swap 1 Tablespoon oil for 1 Tablespoon butter). Melt it before mixing it into your wet ingredients.
Use all-purpose flour instead of whole wheat flour. If preferred, you can use all-purpose flour in place of half or all of whole wheat flour, just swap out them out one-for-one.
Amp up the fall spice. If you really love those deep fall spices like nutmeg, clove, and ginger, flip the ratio of pumpkin pie spice to cinnamon (change to 1 teaspoon pumpkin pie spice and ½ teaspoon cinnamon).
Make pumpkin chocolate chip waffles. Swap out the pecans for chocolate chips for another fun take on pumpkin waffles!
Nutrition
Calories: 205kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 224mg | Potassium: 186mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3264IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg
