Pumpkin Spice Waffles

Pumpkin Spice Waffles

Tender spicy pumpkin waffles, perfect with hot maple syrup


4 servings


1 cup pumpkin puree
1 1/4 cups buttermilk*
1 egg
1/4 cup (4 tablespoons) melted butter
1 3/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Maple syrup, brown sugar syrup, whipped cream, or powdered sugar, for serving


1. In a medium mixing bowl, combine the pumpkin puree, buttermilk, egg, and melted butter. Stir to combine.

2. In a large mixing bowl, whisk together the remaining (dry) ingredients. Add wet ingredients to dry and stir just until moistened.

3. Preheat waffle iron. Spray hot waffle iron with oil or non-stick cooking spray, spoon batter onti iron, and cook until done. One my Belgian waffle maker, these waffles take about 5 minutes to cook fully. The outsides will be browned. I like to set a timer so I don't have to keep guessing and checking to see if they're done yet!

Serve waffles hot with maple syrup, brown sugar syrup, and/or whipped cream and pwodered sugar.

Pumpkin Spice Waffles

Leftover waffles can be frozen until needed. Re-warm in the toaster on low.

Tips for freezing waffles

Pumpkin Spice Waffles

Additional Notes: 

*Make a buttermilk substitute by combining 1 tablespoon of lemon juice with enough milk to equal 1 1/4 cups.

Check out our other delicious homemade waffles recipes here! :)

Pumpkin Spice Waffles

Pumpkin Spice Waffles
Cool waffles between paper towels to prevent excess moisture or sticking.

Preparation Time: 

10 minutes

Cooking Time: 

5 minutes (each)

Tammy's Review: 

I love these slightly sweet pumpkin waffles! They're great hot, or re-warmed (slightly crisp then). Perfect for a seasonal breakfast!


I make a similar recipe and found that some jams make the breakfast almost portable if you put them in a baggie (one per baggie done at last minute) and eat it from inside of it like a holder, the depressions in the waffle hold the jelly and add to moistness and act like syrup


I loved this recipe and the tip of setting a 5 minute timer! I substituted sweet potatoes (because I had some from baking two days ago) and this was delicious! It's spicy enough to eat during the holidays but not so much that it feels like gingerbread.
We popped the leftovers in the freezer and breakfast is going to be a cinch when we want waffles!
Loved the brown sugar syrup too!


I was browsing through recipes and reading out loud...my sister said, "that sounds really good." I made them this morning and they are DE-lish! I also used sweet potatoes....I made the suggested Brown sugar syrup...this will be a staple in our home!


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