Pumpkin Waffles

Last fall I made Pumpkin French Toast and Pumpkin Pancakes. And the year before that I made 50+ pumpkin recipes for my cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie

This fall it’s time for pumpkin waffles.

Pumpkin Waffles - Bold pumpkin flavor in every bite of these easy waffles!! Doused with maple syrup, they're a perfect comfort food breakfast that everyone will love!!

The waffles are brimming with pumpkin flavor between the entire can of pumpkin puree and the pumpkin pie spice I used. No shortage of intense pumpkin flavor here.

It’s an easy recipe and you’ll need a few bowls to get started. A bowl to whisk together the wet ingredients, a bowl to whisk together the dry ingredients before adding to the wet, and a bowl to beat the egg whites.

MY OTHER RECIPES


Pumpkin Waffles - Bold pumpkin flavor in every bite of these easy waffles!! Doused with maple syrup, they're a perfect comfort food breakfast that everyone will love!!

I’ve seen quite a few recipes online that call for separating the eggs and beating the whites into stiff peaks before adding them to the batter to keep it lighter. It makes sense because pumpkin is heavy, dense, and can weigh things down. By taking a few extra minutes to beat the egg whites, you’ll be rewarded with lighter waffles rather than lead balloons. I hate extra steps but this one is worth it.

I used Silk Unsweetened Cashewmilk. It’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal and Silk Cashewmilk or Silk Almond Milk are my milks of choice forbaking and smoothies. They’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free. Delicious tasting without the sugar.

Silk Cashewmilk

Maple syrup and pumpkin are flavors that go hand-in-hand.

And I’m not shy about dousing my waffles in a flood of sweet syrup.

Pumpkin Waffles - Bold pumpkin flavor in every bite of these easy waffles!! Doused with maple syrup, they're a perfect comfort food breakfast that everyone will love!!

Pumpkin Waffles

The waffles are brimming with pumpkin flavor between the entire can of pumpkin puree and the pumpkin pie spice. No shortage of intense pumpkin flavor here. It’s an easy recipe and you’ll need a few bowls to get started for the wet ingredients, the dry ingredients, and for beating the egg whites. By taking a few extra minutes to beat the egg whites, you’ll be rewarded with lighter waffles rather than lead balloons. Maple syrup and pumpkin are flavors that go hand-in-hand. And I’m not shy about dousing my waffles in a flood of sweet syrup.

Ingredients:

  • one 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, separated
  • 1/2 cup light brown sugar, packed
  • 1/2 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
  • 1/3 cup canola or vegetable oil
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon cream of tartar, optional (helps to stabilize the egg whites)

Directions:

  1. To a large bowl, add the pumpkin puree, egg yolks, brown sugar, milk, oil, pumpkin pie spice, vanilla, and whisk to combine; set aside.
  2. To a separate large bowl add the flour, baking powder, salt, and whisk to combine.
  3. Add the dry ingredients to the wet and stir gently to combine, don’t overmix; set aside.
  4. Preheat waffle iron and spray with cooking spray.
  5. To a separate large bowl, add the egg whites, optional cream of tartar, and beat with an electric mixer on high power (or whisk vigorously by hand) until stiff peaks form, about 3 to 4 minutes. Add the egg whites to the batter and fold gently to combine.
  6. Transfer a portion of the batter to waffle iron in the necessary amount to fill your waffle iron (mine takes a scant 1/2 cup per 5-inch square, about 1 3/4 cups to fill the entire waffle iron) and cook until done, about 3 to 4 minutes (mine takes 4 minutes), or as needed until waffles are lightly golden brown and cooked through. Repeat process with remaining batter, remembering to re-spray waffle iron with cooking spray before each batch. Serve immediately with butter, maple syrup, confectioners’ sugar, jam, etc. Waffles are best warm and fresh but extra can be kept airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in a toaster oven before serving to encourage them to crisp up.

Recipe loosely adapted from Food Network

Only Eats

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Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook with over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon!

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

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40 comments on “Pumpkin Waffles”

  1. MMMmmm! I think pumpkin should just be in every meal until Thanksgiving! The extra step of whipping the egg whites is something I’ve never done before in waffles but it totally makes sense to balance the pumpkin. I definitely want to try these!

  2. Yesterday my daughter and I made your pumpkin pancakes! So I feel as though I somehow psychically reached you here. :) They were delicious, and I’m sure these waffles are, too!

  3. So much pumpkin! That french toast sure looks yummy. If I don’t have a waffle iron, can I use this same recipe to make pancakes? 

  4. My waffle iron was BORN to make these. Pumpkin waffles? Put me in coach, I’m ready to play. I cannot wait to make and devour these (and freeze for later methinks). I have my grandmother’s waffle iron, it’s over 60 years old and yes, it’s start on fire, but this baby gets hot and makes the crispiest waffles you’ve ever tried! Yum. Thanks for the inspiration here. 

    • That’s awesome you have your grandmother’s 60 year old waffle iron! Sometimes those old appliances run like beasts (in the best possible way) and you pray they just last another 60 years!

  5. My Monday is starting VERY early, which means I need some SERIOUS motivation to get up and get going. Knowing that these babies are waiting in my waffle iron is JUST what I need. LOVE these!

  6. These look like the perfect fall breakfast/brunch treat! Lots of pumpkin-y goodness in those babies….and a flood of maple syrup is how they’d go down for me too. There’s no way just a drizzle would do!

  7. So even though I moved 3.5 months ago, a bunch of my stuff is still in boxes in someone’s basement (smaller apartment). But now I neeeeed to find my waffle iron. This would be so perfect for a holiday morning breakfast. Or, you know, Monday, Tuesday, Wednesday……

    • Too funny. I recently moved and before I made these, I had to go on a massive hunt for my waffle iron because it was in some of the “I don’t use this all the time so don’t have to rush to unpack it” section of a spare bedroom :)

  8. Do you know how many cups in the 15oz. can of pumpkin?  I buy pumpkin in big cans since we use it so often!

  9. I love whipping egg whites to make waffles and pancakes. It makes all of the difference. These look so yummy, and I love how you use cashew milk.

  10. I’ve been wanting to make pumpkin waffles all fall and my husband has our waffle iron hoarded at work for their weekly waffle wednesday! I’m going to have to force him to bring it home ASAP!

    Paige
    http://thehappyflammily.com

  11. OMG…..I need these pumpkin waffles for dinner Averie!!

  12. So gorgeously delicious looking!!! Now I’m on the lookout for a waffle iron!

  13. My husband is the waffle maker around here. Looks like he needs to rise and shine and make me a pumpkin-ey breakfast. I saw where one of your previous commenters has inherited an old family waffle iron–our “vintage” waffle iron died last year and the new one just doesn’t perform at the same crispy level. Hold on to those antiques!

    • Old appliances are the best! I used to have a food processor, circa about 1980, and that thing had SO much power. It finally died and I got a new one that was about a bazillion times the price, and while I do love it, they don’t make ’em like they used to!

  14. I’m suddenly annoyed that I got rid of my waffle iron when I moved.  

    As much as I hate to say it, I’ve been loving pumpkin lately.  Such a basic….yep.

  15. These are incredibly gorgeous!!! Oh my gosh. Need!

  16. Oh my gosh, I can’t even remember the last time I made waffles… It must have been at least 4 years ago! My poor waffle iron is sitting in a storage locker right now. And I’m totally regretting that decision after seeing your waffles… Especially with all of that pumpkin (swoon!), spices (my favorite!) and syrup. Whoops. 

    • I have half a kitchen sitting in a storage locker, I can relate. And the thought of going there to dig through boxes and boxes of stuff, just to find that xyz thing, ugh, dreadful I know!

    • I hear ya!! Even when I think I desperately need my extra stand mixer or mini bundt pan or little cake pop maker for donut holes… Climbing on top of furniture and around dusty boxes just isn’t worth it. Especially when my storage locker is an hour away! I think it’s time for us to get bigger kitchens! ;)

  17. I want to start my morning with a stack of these waffles!! You are the queen of pumpkin :)

  18. Looks good Averie!  We’re on the same wavelength this week with Pumpkin Waffles :)

  19. I now officially need a pumpkin waffle. I don’t have a waffle iron but there is a method I use to make waffles in a grill pan. I am going to be trying this out that way, I will let you know how it turns out!

  20. Looks so yummy! Now I really wanna make some waffles :( x

  21. I’ll take the whole stack! These days all I want is pumpkin for breakfast. These waffles need to happen! Pinned! 

  22. These looks perfect and very yummy! I want to try it. Thanks for sharing this lovely recipe.

  23. I just made these for Thanksgiving breakfast. They are delicious!  

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