You can easily halve the recipe if you only want to make a small jar of it, but the homemade pumpkin pie spice will keep in an airtight container for ages and is perfect for using in all your autumnal and festive bakes. More Vegan Waffle And Pancake Recipes: Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast. These pumpkin waffles freeze beautifully! I make the full batch or sometimes I double the recipe, and keep extra waffles stored in the freezer for busy weekday mornings.

Mix dry ingredients– In a separate large bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and salt. Whisk dry ingredients into wet ingredients, mixing just until moistened. Add in melted butter, whisking just until incorporated. The batter will be lumpy (be sure not to over-mix). Eggs. Eggs not only add fluffiness to this pumpkin waffle recipe, but protein and healthy fats too! If you’re looking for a vegan option, you can try using 2 flax eggs instead. While we love to eat our waffles with just a little butter and syrup, there are lots of fun topping options to try. You could even set up a waffle bar for a special occasion. How perfect would that be for Thanksgiving brunch?! Some of my favorite toppings for waffles are listed below! Baking Powder + Baking Soda: Yes, we use both, just like we do in buttermilk waffles and whole wheat waffles. These leaveners keep the waffles light.Don’t want to do all the work every time? Make a double batch of these pumpkin waffles and save more for later!Here’s what to do: Make it dessert: ice cream! Turn this pumpkin waffle into dessert by topping it with vanilla ice cream and caramel sauce. Wow! These vegan pumpkin waffles are a wonderful autumnal breakfast or brunch, or even dessert. They are adapted from my delicious vegan banana waffles recipe, it was an easy swap to make them pumpkin flavoured instead. The pumpkin spice, with flavors of cinnamon, nutmeg, ginger, cloves, and allspice, turns your traditional waffle recipe into a flavorful way to embrace the Fall season. You will hardly be able to wait for them to cook, as the pumpkin spice aromas fill your kitchen (good thing they cook fast, in about 4 minutes). Ingredients for Pumpkin Waffles While I don’t get out my waffle maker all that often, recipes like this one make me—and my family—very glad I have one. (Same with you, gingerbread waffles!) That’s why homemade waffles are extra special… they’re not an everyday breakfast, so when you serve them, they’re REALLY appreciated!

Make Ahead & Freezing Instructions: Waffles are best enjoyed freshly made. I recommend freezing any leftover cooled waffles. Waffles can be frozen for up to 3 months, then warmed in the toaster. We timed how long it takes each waffle maker to heat up before it's ready to cook, how easily detachable plates can be removed for cleaning, and how clear and bright the indicator lights are. This pumpkin spice waffle recipe is super easy, but here are a few tips to make the MOST perfect pumpkin waffles. Pumpkin pancakes, pumpkin French toast casserole, and today’s pumpkin waffles are simply the epitome of fall morning bliss. (With a shoutout to apple cinnamon rolls, too!) There are so many ways to eat pumpkin as a fall breakfast idea! After you make these pumpkin waffles, you absolutely must try:From there, I poured three tablespoons of batter into the waffle maker, which, per Dash's suggestion, is the recipe for a "perfect pumpkin." The brand wasn't wrong. Just about two minutes later, the light on the device flashed green, and I opened up the waffle maker to find a perfectly crisp waffle. I repeated the process three times before taking some photos and then finally digging into the sweet treat. If you loved our classic Waffle Recipe and the classic flavors of Pumpkin Pie then break out the pumpkin puree because you have to try this Pumpkin Waffles recipe. This will surely become one of your favorite autumn breakfasts. Homemade Pumpkin Waffles Mix wet ingredients – In a large mixing bowl, whisk together eggs and sugar until well blended. Add pumpkin, milk, and vanilla and whisk together.

Greek yogurt with maple syrup: Mix ½ cup Greek yogurt with 1 tablespoon maple syrup and ½ teaspoon vanilla and use it for dolloping. Make the pumpkin waffle batter: In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

Pour a thin layer of waffle batter onto the griddle pan until the the whole bottom is covered, and cook for around five minutes. As you probably know, most of what people love about pumpkin are the spices: not the actual pumpkin itself! Pumpkin is pretty bland and bitter right out of the can. Our favorite way to flavor it is with our homemaker spice blend, which makes a large batch. But you can also mix up the individual spices just for this recipe. Here’s what to do: During cooking the batter joins together to form a solid object that you can just peel out of the cooking plates when the waffles are ready. This makes waffle makers a doddle to clean as long as you don’t overfill them. The cooking plates shouldn’t need more than a wipe with a damp cloth. Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each ground ginger, ground allspice, ground nutmeg, and ground cloves. This is in addition to the 2 teaspoons of ground cinnamon and 1/4 teaspoon ground ginger also called for in this recipe.

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

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This pumpkin waffle recipe will satisfy your pumpkin spice craving at any time of year – before the coffee shops even declare it to be pumpkin spice season – but they are especially tasty and cozy during the colder months. More Pumpkin Recipes