Pumpkin Waffles Recipe Soft Fluffy

As much as I love a Classic Waffle, it’s fun to mix up the flavors for a special breakfast treat. During the fall, we love these Pumpkin Waffles, but Red Velvet Waffles and Cinnamon Roll Waffles are perfect any time!

Amazing taste and texture

Now that fall is officially here and pumpkin season is in full swing, making Pumpkin Waffles seemed like the perfect idea. As much as I love pancakes and french toast, waffles just have that special touch! Plus, waffles are perfect for holding all that tasty maple syrup. Pumpkin Waffles are packed with flavor because of the amazing combination of ingredients: pumpkin, melted butter, a little brown sugar for a delicious caramel taste, and lots of spices, including cinnamon. Every bite tastes like fall, and they’re perfect with maple syrup or a spoonful of Vanilla Ice Cream – practically a dessert! Not only do these Pumpkin Waffles taste amazing—they have a super fluffy texture too! I don’t think you can ask a waffle for anything more!

Easy Pumpkin Waffles

You will swoon over the delicious pumpkin flavor! PREP. Preheat the waffle iron according to the manufacturer’s instructions. DRY INGREDIENTS. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. WET INGREDIENTS. In a separate large bowl, whisk together the melted butter, brown sugar, vanilla extract, eggs, and pumpkin puree. Then whisk in the milk. Gently pour the wet ingredients into the dry ingredients. COOK. Lightly grease the waffle iron with non-stick cooking spray. Cook the waffles according to the manufacturer’s instructions.

waffle making tips

Room temperature ingredients. Eggs and butter incorporate better when at room temperature. Buttermilk. Make buttermilk: use regular 1¾ cup milk and 1 tablespoon vinegar. Combine the two and let them sit for a few minutes before using them in the recipe. Don’t over-mix the batter when combining the wet and dry ingredients. Whisking them together too much will cause them to be denser and not fluffy. Waffle iron. Preheat the waffle iron first to medium-high heat, then lightly grease right before pouring in the batter. This waffle recipe works best in a classic waffle iron but can be cooked using a Belgian waffle maker.Texture. For waffles with softer edges, cook them for less time. Cook longer for crispier waffle ridges. Pumpkin Spice is a blend of cinnamon, ginger, cloves, and nutmeg. Find the recipe HERE.Pumpkin. Use pumpkin puree, not pumpkin pie filling.Make these gluten-free by using a flour substitute.

Mix-ins + favorite Toppings

Maple syrup or Buttermilk SyrupChopped nuts, pecans, or walnuts are particularly yummyChocolate chipsWhipped CreamCinnamon apples

Storing Info

Make ahead of time. Make up the batter as instructed, cover it, and store it in the refrigerator. Waffle batter can last in the fridge for 2-3 days. The effects of the baking powder will diminish the longer it is stored. When you’re ready to cook the batter make a test waffle and add more baking powder if needed. FREEZE. Waffles are great for freezing. Place cooled waffles in a single layer on a baking sheet lined with parchment paper and freeze them for 2-3 hours. Once frozen, place them in a Ziploc freezer bag and store them in the freezer for up to 3 months. Reheat Pumpkin Waffles in the microwave or pop them in the toaster. Keep them warm. If whipping up several batches to feed a crowd, keep them warm in the oven. Place a baking tray in the oven and heat the oven to its lowest setting. As the waffles finish cooking, place them in a single layer on the baking sheet. They can keep warm for about 30 minutes before they begin to dry out.