Pumpkin Waffles
These pumpkin waffles are crisp on the outside and fluffy inside, with warm pumpkin pie spice and a mild pumpkin flavor. There’s no added sugar in the batter, so you can take them in either a sweet or savory direction with your favorite toppings.
I especially love them with butter, honey, and pecans. You get sweetness from the honey, crunch from the pecans, smooth richness from the butter, and the gently spiced waffle underneath. It’s such a good combination!
The pumpkin itself has a very mild flavor here. What comes through more is the [pumpkin pie spice], but I deliberately keep that mild too. These are breakfast waffles, not dessert, and I don’t want the spice competing with whatever you decide to put on top.
This recipe makes 5 round, regular-size waffles.
WHY YOU’LL LOVE THIS RECIPE
- Crisp outside, fluffy inside: When freshly cooked, the waffles have a crisp surface—you can actually hear that crispness when you run a knife across them—while the center stays soft and fluffy.
- No added sugar: The waffle batter isn’t sweetened, which gives you complete control over how you serve it. Add maple syrup, honey, caramel sauce, cream, or powdered sugar for something sweet, or serve the waffles alongside eggs and other savory breakfast foods.
- Balanced spice: The pumpkin pie spice is deliberately mild. You get that warm fall flavor without it overpowering the waffle or your toppings.
- Easy to make: It’s a simple batter made with everyday ingredients plus pumpkin puree, and the waffles are ready in about 25 minutes.
INGREDIENTS
More details and exact measurements are in the recipe card below.
- All-purpose flour: Gives the waffles their structure while keeping the inside soft.
- Baking powder and baking soda: Help the waffles rise and create that fluffy interior.
- Pumpkin pie spice: Adds warm spice without making the waffles taste overly spiced. You can use my [homemade pumpkin pie spice] if you don’t have a blend on hand.
- Egg: Helps bind the batter and contributes to the fluffy texture. Beating it with the vanilla until frothy also incorporates some air.
- Milk: Provides the liquid needed for the batter and adds richness.
- Pumpkin puree: Adds moisture, color, and a mild pumpkin flavor. Make sure you’re using plain pumpkin puree rather than pumpkin pie filling.
- Oil: Keeps the inside of the waffles tender.
How to Make Pumpkin Waffles
1. Mix the dry ingredients. Sift the flour, baking powder, baking soda, and pumpkin pie spice together twice. Set aside.
2. Beat the egg and vanilla. In another bowl, beat the egg with the vanilla until light and frothy.
3. Add the remaining wet ingredients. Add the milk, oil, and pumpkin puree and beat for about two minutes.
4. Make the batter. Add the dry ingredients to the wet ingredients and mix gently just until combined. Don’t overmix.
5. Cook. Preheat your waffle maker. When it’s properly hot, add approximately ½ cup batter, or the amount appropriate for your waffle maker, and cook according to the manufacturer’s instructions.
For a crispier exterior, leave the waffle in for a little longer, keeping an eye on it so it doesn’t burn.
6. Move it to a cooling rack. Don’t stack freshly cooked waffles. Place them on a cooling rack so steam can escape instead of softening the surface.
Tips for Crispy, Fluffy Pumpkin Waffles
Make sure the waffle maker is fully heated before adding the batter. That initial heat is important for developing the crisp exterior.
Mix the batter only until everything comes together. Overmixing can make waffles tougher instead of fluffy.
Once cooked, put each waffle directly onto a wire cooling rack rather than a plate. The waffles are beautifully crisp when fresh, but—as with most waffles—the outside gradually softens as they sit and absorb moisture.
If you want yours especially crisp, simply cook them a little longer.
Serving Suggestions
My favorite way to serve these is with butter, honey, and pecans.
Because there is no added sugar in the batter, though, you’re not locked into sweet waffles. That’s intentional. You can add maple syrup, honey, caramel sauce, whipped cream, powdered sugar, fruit, or nuts—or keep the toppings savory.
For a cozy fall breakfast, they’re also lovely alongside a cup of homemade pumpkin spice latte or karak chai.
Frequently Asked Questions
Do pumpkin waffles taste strongly of pumpkin?
No. Pumpkin has a naturally mild flavor, so these don’t have an overwhelming pumpkin taste. You’ll notice the pumpkin pie spice more, although I’ve kept the spice mild as well so the overall flavor stays balanced.
Are pumpkin waffles sweet?
These aren’t sweet on their own because there is no added sugar in the batter. I did that deliberately so you can control the sweetness through your toppings—or serve them with savory foods.
How do I keep pumpkin waffles crispy?
Make sure your waffle maker is thoroughly preheated, cook the waffles until the exterior is crisp, and place them individually on a cooling rack after cooking. Don’t stack hot waffles because the trapped steam will soften them.
Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend it. Pumpkin pie filling already contains sweeteners and spices, while plain pumpkin puree lets you control the flavor of the waffles.
What if I don’t have pumpkin pie spice?
You can make your own from spices you may already have. My [homemade pumpkin pie spice recipe] gives you the exact blend.
Can I make these waffles sweeter?
Absolutely. Rather than adding sugar to the batter, I prefer adding sweetness when serving. Maple syrup, honey, caramel sauce, powdered sugar, or sweetened cream all work well.
Storing and Reheating
Let leftover waffles cool completely before storing them. Keep them in an airtight container in the refrigerator for up to 3 days.
To bring back some of the crispness, reheat them in a toaster or oven rather than the microwave.
⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Pumpkin Waffles Recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla
- ½ teaspoon pumpkin pie spice
- 1 large egg
- ¾ cup milk
- ⅓ cup pumpkin puree
- 2 tablespoon oil
Instructions
- In a bowl, sift the dry ingredients twice and keep aside.
- In a different bowl, add the eggs and the vanilla and beat until fluffy.
- Add the milk, oil, and pumpkin puree to the wet ingredients and beat for two minutes.
- Add the dry ingredients to the wet and mix gently for a few seconds.
- Pour approximately ½ cup of batter into the preheated waffle maker, or adjust the amount according to the size of your waffle maker. Cook according to the manufacturer's instructions. For crispier waffles, cook slightly longer.
- If you like your waffles crispy, then cook them a few seconds longer.
- Transfer cooked waffles to a wire cooling rack rather than stacking them. This allows steam to escape and helps the exterior stay crisp.
- Serve with your favorite toppings, like cream, honey, toasted nuts, or even fruits.
I don’t know how this works, but I’ve been craving waffles, and around this time of year, I can’t get my mind off of pumpkin, and then I stumbled onto your recipe!
Hey Jeff, I crave pumpkin waffles at this time of the year too, if you give my recipe a try, let me know how you liked it 🙂