Easy Pumpkin Waffle Recipe
Breakfast can be as easy or as difficult as you want to make it. There are a few crucial factors to consider when deciding what you should cook up for the first meal of the day, such as what time you wake up, what you've got going on that day, and if you have mouths to feed other than your own. If you're looking for something that's fast, delicious, and homemade, these easy pumpkin waffles from Kit Hondrum of Kit's Kitchen should be on your breakfast to-do list.
Known for her colorful and delightful Instagram feed where she posts healthy recipes based on her travel experiences, Kit definitely knows her way around a kitchen — and a waffle iron. Most ingredients needed for these easy pumpkin waffles can be found in any cook's cupboard, with just a few things that might require a trip to the grocery store. Most regular and Belgian waffle makers will do just fine for this recipe. Kit uses a mini waffle maker for this recipe, but larger waffle makers work as well.
If you're ready for a fun twist on the traditional waffle, this easy pumpkin waffle recipe is one you've got to try, especially in the fall!
Grab all your ingredients for these easy pumpkin waffles
These easy pumpkin waffles require about the same amount of dry ingredients as they do wet ingredients, so head over to your cupboard and refrigerator and make sure you've got what you need. As far as the dry items, you'll need ¼ cup light brown sugar, 2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 tablespoon double-acting aluminum-free baking powder, and ½ teaspoon of fine sea salt.
For the wet ingredients, you'll need 1 cup of pumpkin purée, 1 cup of whole milk, ¼ cup (half a stick) of salted butter (melted), and 3 large eggs. Most standard cans of pumpkin puree are 15 ounces, so you're likely going to have some leftovers. Kit recommends storing the leftover pumpkin puree in the refrigerator, either in an airtight container or with cling wrap over the can and secured with a rubber band. You can make more pumpkin waffles the next day, or as Kit suggests, "I would use the leftovers for muffins or maybe some homemade pumpkin coffee creamer."
Mix your dry and wet pumpkin waffle ingredients separately
It might seem like a silly step, but in the world of baking, it's rather important to mix your wet and dry ingredients separately if the recipe calls for it. These easy pumpkin waffles do, so grab two mixing bowls and start whisking. Kit recommends using a large glass measuring cup for the wet ingredients, so it's easier to pour later.
First, you'll combine the light brown sugar, all-purpose flour, pumpkin pie spice, double-acting aluminum-free baking powder, and fine sea salt with a whisk. In the other bowl or large measuring cup, combine the pumpkin purée, whole milk, melted salted butter, and three large eggs. This one will take a touch more work, as you want to be sure to integrate those three eggs completely. Once the yolks have disappeared into the mix, you're good to go.
Now you can combine the two mixes together by pouring the wet ingredients into the dry ingredients. Mix together by gently folding, but be careful to not over-mix as it could cause the waffles to be tough. The batter will be ready once there is no more loose dust visible from the dry ingredients.
Get those easy pumpkin waffles cooking
If you haven't already, preheat your waffle maker according to the manufacturer's instructions. Most irons only have one temperature, so just turning it on will do the trick. Once it's heated, spray the waffle iron with cooking oil, or brush it with butter.
Based on the size of your iron, scoop the appropriate amount of batter onto the cooking surface and cook according to the manufacturer's instructions. Kit has noted that these waffles should come out crispy, which is a result of the pumpkin puree. On a mini waffle iron, expect these to take about six minutes, which is longer than a non-pumpkin waffle would take. They will look dark when they are finished, but fear not — they aren't burnt — the pumpkin puree browns a good bit once it cooks.
Remove the cooked waffle to a cooling rack before eating. You can keep your waffles toasty in a warm oven before you're ready to serve if need be. Kit suggests topping your waffle with butter, maple syrup, whipped cream, or almond butter. Leftovers? You can store them in the freezer and reheat in the oven, toaster, or air-fryer. Enjoy!
- 1 cup pumpkin puree
- 1 cup whole milk
- ¼ cup salted butter, melted
- 3 large eggs
- ¼ cup light brown sugar
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 tablespoon double-acting aluminum-free baking powder
- ½ teaspoon fine sea salt
- Whisk together the 1 cup pumpkin puree, 1 cup milk, ¼ cup melted butter, 3 large eggs, and ¼ cup brown sugar in a bowl or large measuring cup.
- Whisk together the 2 cups flour, 1 tablespoon pumpkin pie spice, 1 tablespoon baking powder, and ½ teaspoon salt in a separate large bowl.
- Pour wet ingredients into dry ingredients and fold together until just combined using a silicone spatula. Don't over mix.
- Preheat the waffle iron according to the manufacturer's instructions.
- Spray waffle iron with cooking oil or brush with butter.
- Scoop batter onto waffle iron and cook according to manufacturer's instructions or until crispy, about 6 minutes.
- Remove waffles to a cooling rack.
- Keep warm in oven if desired.
| Calories per Serving | 482 |
| Total Fat | 18.0 g |
| Saturated Fat | 9.9 g |
| Trans Fat | 0.5 g |
| Cholesterol | 176.1 mg |
| Total Carbohydrates | 66.5 g |
| Dietary Fiber | 3.7 g |
| Total Sugars | 14.3 g |
| Sodium | 582.2 mg |
| Protein | 14.0 g |
