These Pumpkin Waffles are light, fluffy and contain pure pumpkin puree, which give it a bright orange colour and sweet flavour. Maple syrup and pumpkin spice adds a delicious warmth to the waffles.
Why this recipe works
This recipe for Pumpkin Waffles is easy to whip up, in one bowl!
It's light and fluffy, with a crisp exterior.
Using pure pumpkin puree adds a vibrant orange colour to the waffles, along with natural sweetness.
It's a great way to use up any leftover pumpkin that you may have leftover from making Pumpkin Cinnamon Rolls, Custard Buns or Pumpkin Bread.
Ingredients you'll need
- pumpkin puree: use pure pumpkin puree -- fresh or canned; don't use pumpkin filling as that already contains spices and sweetener
- large egg
- milk: or any non-dairy alternative, such as almond or oat
- maple syrup: or any sweetener that you like
- vanilla extract: use a good quality vanilla extract for the best flavour
- vegetable oil: use a neutral oil or melted unsalted butter
- all-purpose flour: regular flour will work for this recipe
- baking powder: acts as a leavener and keeps the waffles light
- potato starch: or cornstarch will help keep the exterior of the waffles crisp
- pumpkin pie spice: a combination of ground spices containing ground cinnamon, ginger, nutmeg, clove, all-spice
- sea salt: just a pinch to balance out the sweetness
Equipment needed
- waffle maker: I use a round Belgian-style 8" waffle maker
How to make it
In a large bowl, whisk together the pumpkin puree, egg, milk, maple syrup, vanilla extract and vegetable oil or melted butter.
Add in the flour, baking powder, potato starch, pumpkin pie spice and sea salt.
Use a spatula to fold in the dry ingredients until just incorporated. Be careful not to overmix.
Heat up a waffle iron over medium heat.
Scoop about 1 C of batter into the waffle iron and cook for about 4-5 minutes, until the exterior is crisp.
Transfer the waffle to a cooling rack to cool.
Repeat with the remaining batter.
How to serve
Serve the Pumpkin Waffles with additional maple syrup, a dollop of whipped cream and some pumpkin seeds on top.
How to store & reheat
Store the Pumpkin Waffles in an airtight container at room temperature for up to 1 day.
You can store the waffles in the fridge for up to 1 week.
Additionally, Pumpkin Waffles freeze beautifully.
Store cooled waffles in an airtight container in the freezer for up to 3 months.
Reheat the waffles in the microwave for 30 seconds before toasting in an oven or toaster, until warm and crisp.
Other recipes you may like
Be sure to check out these other recipes:
Hodugwaja-Inspired Chestnut Black Sesame Waffles
Pumpkin Bread With Pumpkin Spice Icing
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Pumpkin Waffles
Equipment
- waffle maker
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- ½ C pure pumpkin puree
- 1 large egg
- ½ C milk or non-dairy alternative
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon neutral vegetable oil or melted unsalted butter
- 1 C all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon potato starch or cornstarch
- 1 teaspoon pumpkin pie spice
- pinch sea salt
Instructions
- In a large bowl, whisk together the pumpkin puree, egg, milk, maple syrup, vanilla extract and vegetable oil or melted butter.
- Add in the flour, baking powder, potato starch, pumpkin pie spice and sea salt.
- Use a spatula to fold in the dry ingredients until just incorporated. Be careful not to overmix.
- Heat up a waffle iron over medium heat.
- Scoop about 1 C of batter into the waffle iron and cook for about 4-5 minutes, until the exterior is crisp.
- Transfer the waffle to a cooling rack to cool.
- Repeat with the remaining batter.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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