These aren’t just any waffles; they’re a golden, spiced hug in every bite, infused with that unmistakable autumn flavor.

Whether you’re gathering with loved ones for a cozy weekend brunch or simply treating yourself to a special morning, these waffles are guaranteed to be a hit.  And the best part?  They’re surprisingly simple to whip up.  So, grab your apron and let’s dive into this delicious recipe!

For the Wet Ingredients:

• 2 large eggs, room temperature
• ¾ (177 ml) whole milk, room temperature (buttermilk also works wonders for extra tang!)
• ¼ cup (57 grams) butter, melted and slightly cooled (unsalted is best, so you can control the salt)
• ½ cup (123 grams) canned pumpkin puree (make sure it’s puree, not pie filling!)
• 1 teaspoon pure vanilla extract

For the Dry Ingredients:

• 1 cup (120 grams) all-purpose flour
• 2 teaspoons baking powder (for that essential fluffiness!)
• ½ teaspoon baking soda
• 2 tablespoons (25 grams) granulated sugar (I used brown sugar for a richer, molasses depth)
• ½ teaspoon kosher salt (enhances all the flavors)
• 1¾ teaspoons pumpkin pie spice mix (or create your own blend: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
• Optional for Serving:
  • butter
  • pure maple syrup
  • a dusting of powdered sugar
  • a dollop of whipped cream
  • a sprinkle of chopped pecans or pepitas (pumpkin seeds) for a delightful crunch

Step-by-Step Instructions:

1. Now that your ingredients are ready, let’s get cooking!  The key to perfect waffles is to not overmix the batter, keeping it slightly lumpy.

2. Preheat your waffle iron according to the manufacturer’s instructions.  Make sure to lightly grease it if it’s not non-stick.

3. In a large mixing bowl, whisk together the large eggs, whole milk, melted and slightly cooled butter, canned pumpkin puree, and pure vanilla extract until well combined and smooth.

4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, granulated sugar (or brown sugar), kosher salt, and pumpkin pie spice mix.  Stir to ensure all the dry ingredients are evenly distributed.

5. Pour the dry ingredients into the wet ingredients.  Using a whisk or a spatula, gently mix until just combined.  It’s okay if there are a few small lumps – overmixing will lead to tough waffles.  Let the batter rest for 15-20 minutes.  see #3 in FAQ

6. Pour the batter onto your preheated waffle iron.  The amount will depend on the size of your iron; start with about ¾ cup and adjust as needed.  Close the lid and cook according to your waffle iron’s directions, typically until golden brown and steamy.

7. Keep it Warm: As the waffles are cooked, you can keep them warm in a single layer on a baking sheet in a low oven (around 200°F or 95°C) while you finish the rest of the batch.

8. Transfer the warm waffles to plates and let the topping fun begin!  Drizzle generously with maple syrup, add a pat of butter, a dusting of powdered sugar, a cloud of whipped cream, and a scattering of toasted pecans or pepitas.

Your Top Pumpkin Waffle FAQs, Answered

1. Can I use gluten-free flour in place of all-purpose?

The Short Answer: Yes, absolutely!

The Professional Take: Waffles lend themselves well to gluten-free substitutions.  However, to maintain the ideal texture—crisp exterior and fluffy interior—we strongly recommend using a high-quality 1:1 gluten-free blend (often labeled “Cup-for-Cup”).

Avoid single-grain flours (like almond or coconut flour) unless you are an experienced baker, as they require significant adjustments to the liquid ratio.

Gluten-free flours tend to absorb liquid differently than wheat flour. You may notice the batter thickening up more significantly during the resting period (see Q3). If it seems too thick before cooking, add an extra tablespoon of milk or water.

2. Can I use vegetable oil in place of butter in the batter?

The Short Answer: Yes, but the flavor profile will change.

The Professional Take: Butter is the primary fat source in this recipe, and substituting it with oil is structurally fine.  Oil (like vegetable, canola, or clarified coconut oil) will create a waffle that is often crispier, especially on the edges.

However, butter offers unmatched depth of flavor thanks to its milk solids.  If you substitute, you will lose a bit of the rich, buttery mouthfeel.

Tip: If you must use oil, consider adding a pinch more salt to enhance the overall flavor and compensate for the lost dairy richness.  Use the same measurement: ¼ cup oil for ¼ cup melted butter.

3. Why should I let the batter rest for 15-20 minutes after mixing?

The Short Answer: Essential for tenderness and maximum rise!

The Professional Take: This is arguably the most crucial step for perfect waffles and pancakes.  Resting the batter serves two important purposes:

1. Hydration: It gives the flour (gluten or gluten-free) time to fully absorb the liquid from the milk and pumpkin.  Fully hydrated flour leads to a tender, light waffle, not a tough, rubbery one.
2. Chemical Activation: It allows the baking powder—our primary leavening agent—to start working.  My recipe calls for baking powder, which is typically double-acting.  Letting it rest ensures the first activation (when wet) and the secondary activation (when heated) work seamlessly together, yielding maximum fluffiness and lift.

Please do not skip the rest!

4. How many waffles will this batter make?

The Short Answer: Approximately 4-6 waffles.

The Professional Take: This estimate is based on a standard 1-cup flour recipe and assumes you are using a typical home waffle iron that produces 4 square segments per finished waffle.

Deep pocket (Belgian) irons: You may yield slightly fewer (closer to 3 or 4) as these require more batter per serving.

Thin, shallow irons: You might get closer to 5 or 6.

Pro Tip: Measure your batter! Using a consistently sized ladle or measuring cup (around 1/2 to 3/4 cup, depending on your iron size) ensures uniform cooking times and predictable yields.

5. Can the batter be doubled?

The Short Answer: Yes, this recipe doubles beautifully.

The Professional Take: Because the ratios are standard, doubling is straight forward.  Simply multiply all wet and dry ingredients by two.

A Word of Caution: When doubling, be mindful of overmixing.  It’s easy to get carried away when combining a large volume of batter.  Mix gently until the dry ingredients are just incorporated—a few small lumps are perfectly fine and preferable to tough, overmixed batter.

6. What other sweetener can be used in place of the sugar?

The Short Answer: Maple syrup, honey, or brown sugar are excellent alternatives.

The Professional Take: The 2 tablespoons of granulated sugar in this recipe are critical for flavor balance (counteracting the salt and spices) and helping the waffles brown nicely on the iron.

Brown Sugar: This is a fan favorite!  Substituting with brown sugar adds a deep, molasses richness that complements the pumpkin spice perfectly.  Use the same 2-tablespoon volume.

Liquid Sweeteners (Maple Syrup or Honey): Yes, you can substitute them, but you must adjust the liquid component. For every 2 tablespoons of liquid sweetener you add, reduce your overall milk volume by 1 tablespoon.  This prevents a runny batter.

Tips for Waffle Nirvana:

Don’t Overmix: I can’t stress this enough!  Lumps are your friend when it comes to tender waffles.

Pumpkin Power: Ensure you’re using pure pumpkin puree and not pumpkin pie filling, which already contains sugar and spices.

Spice it Up: If you don’t have pumpkin pie spice, a blend of cinnamon, nutmeg, and ginger will give you a similar warm flavor.

Crispy Wonders: For extra crispy waffles, consider making them a little thinner or using slightly less milk.

Make Ahead: The dry ingredients can be combined ahead of time and stored in an airtight container.  The wet ingredients can be whisked together just before you’re ready to cook. These Pumpkin Waffles are more than just a breakfast; they’re an experience.  They embody the cozy, comforting spirit of autumn and are guaranteed to bring smiles to your table.  So, go ahead, embrace the season, and whip up a batch of these delicious delights.  You won’t regret it!

What are your favorite waffle toppings?

I hope you make these yummy waffles, and if you do, please tag me @goodeatsmymimi.  I would love to hear from you and see your photos!