Looking for a waffle iron? Here’s a Belgian waffle iron we use and love! These Pumpkin Waffles are the ideal fall breakfast, featuring cozy spices and pumpkin puree. They’re just sweet enough and topped with a little pure maple syrup…let’s just say they went over like a charm over here.
All purpose flour: For gluten-free, you could swap in 1-to-1 gluten-free flour (or make these almond flour-based gluten free waffles and add pumpkin spices). Brown sugar: We typically sweeten waffle batter with maple syrup, but the consistency is better with sugar here because of the moisture in the pumpkin. Pumpkin puree: Make sure it’s puree, not pie filling. Pumpkin pie spice: Use purchased or homemade pumpkin pie spices. Eggs: These help hold the batter together and give it a little lift. Milk: Use your milk of choice; oat milk is a great substitute for dairy-free.
Make a batch: Mix up this Pumpkin Pie Spice: it makes ¼ cup, which is enough for 4 pumpkin waffles recipes. Or, make a small recipe: For the 1 tablespoon pumpkin spice in the recipe, use 1 teaspoon cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each cloves and nutmeg.
Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. Remember a serving size is ½ of the waffle, because it’s double a standard waffle. Standard waffles are thinner, around 1/2-inch thick. If you’re making a standard waffle, the serving size is 1 waffle.
Once you’ve whipped up a batch of pumpkin waffles, the fun begins! Top them up to make them into a healthy or no so healthy breakfast. Here’s what we used, and a few more ideas:
Frequently asked questions
To store: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months. To reheat: Pop them into the toaster and cook them on a low setting for just a few seconds, repeating it two or three times. Or, warm them on an oiled baking sheet in a 300 degree oven (make sure to oil the sheet or the waffles will stick!).
Almond butter: This is our top pick for pumpkin waffles because it offsets the sweet with richness, and adds a hit of plant-based protein. Chopped pecans or walnuts: These nuts both go well with pumpkin! Make toasted pecans or toasted walnuts to bring out their flavor even more. Greek yogurt with maple syrup: Mix ½ cup Greek yogurt with 1 tablespoon maple syrup and ½ teaspoon vanilla and use it for dolloping. Make it dessert: ice cream! Turn this pumpkin waffle into dessert by topping it with vanilla ice cream and caramel sauce.
Start with a bowl of Pumpkin Oatmeal or a pan of Pumpkin Baked Oatmeal A creamy and delicious Pumpkin Smoothie Enjoy a slice of Healthy Pumpkin Bread, a stack of Pumpkin Pancakes or Pumpkin French Toast, or a tasty Pumpkin Muffin
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