Pumpkin Waffles Recipe
These Pumpkin Waffles, accompanied by whipped honey butter, toasted pecans, and a generous drizzle of maple syrup, offer a warm and delightful start to brisk Fall mornings.
Ingredients
- 1 cup pumpkin puree preferably Libby’s brand
- 2 large eggs
- 3 Tbsp granulated sugar
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour measured accurately (or use a gluten-free alternative)
- 1 Tbsp aluminum-free baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 6 Tbsp unsalted butter melted
- Nonstick cooking spray for greasing
Instructions
- Preheat your waffle iron according to the manufacturer's guidelines, adjusting for your desired level of browning.
- In a large bowl, whisk the eggs and granulated sugar until they are thoroughly combined. Add the pumpkin puree, whole milk, and vanilla extract, mixing until the mixture is smooth and well-blended.
- In a separate bowl, combine the all-purpose flour, baking powder, pumpkin pie spice, ground cinnamon, and fine sea salt. Gradually incorporate the dry mixture into the wet ingredients, stirring just until moistened. Gently whisk in the melted butter until it is just blended into the batter. The mixture will have some lumps—avoid over-mixing.
- Lightly coat the waffle iron plates with nonstick cooking spray. Pour about 1/3 cup of batter onto the center of the preheated and greased waffle iron. The quantity may vary depending on your waffle iron’s capacity, with Belgian-style waffle makers requiring a larger amount of batter. Cook each waffle for approximately 4 minutes, or until golden and crisp.
- Repeat the process with the remaining batter. Serve hot, topped with maple syrup or your choice of waffle toppings.
Notes
Yields 8 standard-sized waffles using a classic 4-square waffle iron, with about 1/3 cup batter per waffle.