Description
These Spiced Pumpkin Waffles are a delicious and cozy breakfast treat perfect for fall. Made with warm spices and pumpkin purée, they offer a moist, flavorful waffle that’s easy to whip up in just 30 minutes. Serve them with your favorite toppings like maple syrup or whipped cream for a comforting start to your day.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Wet Ingredients
- 2 large eggs
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 1 1/4 cups buttermilk
- 3 tablespoons melted butter
- 1 teaspoon pure vanilla extract
For Cooking
- Nonstick cooking spray or additional butter, for greasing waffle iron
Instructions
- Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions to ensure even cooking and crisp waffles.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the eggs, canned pumpkin purée, buttermilk, melted butter, and pure vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently just until combined, being careful not to overmix; a few lumps are okay to keep the waffles tender.
- Prepare Waffle Iron: Lightly grease the waffle iron with nonstick cooking spray or butter to prevent sticking.
- Cook Waffles: Pour the appropriate amount of batter into the center of the waffle iron. Spread slightly if necessary, then cook for 3 to 5 minutes or until the waffles are golden brown and crisp on the outside.
- Remove and Repeat: Carefully remove the cooked waffle and repeat the process with the remaining batter.
- Serve: Serve the waffles warm, topped with maple syrup, whipped cream, or chopped nuts as desired for an extra touch of flavor and texture.
Notes
- Do not overmix the batter to avoid tough waffles; some lumps are fine.
- Use canned pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices.
- You can keep waffles warm in a low oven while cooking the rest.
- For crispier waffles, avoid stacking them as they cool.
- Adjust spices according to your taste preference.
