Try these cinnamon pumpkin waffles for a warm, crisp, fluffy, sweet treat on a cold autumn or winter’s morning. The whole family is sure to enjoy them!
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Cinnamon Pumpkin Waffles
Nothing says fall like pumpkin flavored waffles, but why limit this delicious breakfast to just three months out of the year? I say these waffles are good enough to be enjoyed all throughout the winter as well!
The reason I say this is because we grew a ton of pumpkin this year and our freezer is now full of homegrown pumpkin puree that needs to be used, so out of necessity we’ll be enjoying pumpkin flavored treats all year long and I think you should too! 🙂
These waffles have just the right amount of pumpkin and pumpkin spice flavor to give them a unique kick, but not so much that the taste is overpowering. My husband (who isn’t the biggest pumpkin fan) agrees that the flavor of these waffles is balanced just right.
They make a nice crisp outer crust and a light fluffy middle that is sure to please even the pickiest of eaters on a cold morning. They’re sure to fill you up and keep you going, plus pumpkin is chocked full of vitamins and nutrients giving you a healthy boost at breakfast.
Can I Freeze Pumpkin Waffles?
Yes, once waffles have cooled completely you may lay them out on a baking sheet and freeze them in a single layer for two hours, then remove them from the sheet and place in a labeled gallon freezer bag. When ready to use, microwave or place in toaster oven until thawed and crisp. Waffles will last up to three months in the freezer.
What’s in Pumpkin Waffles?
How to Make Pumpkin Waffles:
Preheat waffle iron according to manufacturer’s instructions.
In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt.
In a large bowl, whisk together, eggs, milk, pumpkin and melted butter.
Next, add flour mixture to wet ingredients and mix just until batter is just combined.
Lightly coat waffle iron with cooking spray.
Pour about 1 cup batter into center of round iron (amount may vary depending on size of iron), spreading evenly with a spatula.
Cook until waffles are golden brown and crisp, 7 to 8 minutes.
Remove from iron and transfer to rack in oven; repeat with remaining batter.
Serve with butter, syrup and whipped cream in desired.
Want more pumpkin flavored recipes? Here are a few of our favorites:
- Oven-Baked Pumpkin Cake Mix Donuts
- Pumpkin Chocolate Chip Muffins
- Slow Cooker Pumpkin Butter
- Homemade Pumpkin Biscuits
Cinnamon Pumpkin Waffles
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon coarse salt
- 3 eggs
- 1 3/4 cups whole milk
- 1/2 cup pumpkin puree
- 1/2 cup 1 stick unsalted butter, melted and cooled
- Nonstick cooking spray
- Preheat waffle iron according to manufacturer's instructions.
- In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together, eggs, milk, pumpkin and melted butter.
- Next, add flour mixture to wet ingredients and mix just until batter is just combined.
- Lightly coat waffle iron with cooking spray.
- Pour about 1 cup batter into center of round iron (amount may vary depending on size of iron), spreading evenly with a spatula.
- Cook until waffles are golden brown and crisp, 7 to 8 minutes.
- Remove from iron and transfer to rack in oven; repeat with remaining batter.
- Serve with butter, syrup and whipped cream in desired.