Hello and welcome! I’m excited to share this giant stack of Pumpkin Spice Waffles with you. I waited as long as I could to post my first pumpkin recipe of the season, and while I didn’t quite make it to the official first day of fall, I’m embracing everything cozy: soups simmering on the stove, warm tea with honey before bed, soft blankets on the couch, and the unmistakable scent of pumpkin spice. In Arizona, cooler weather takes a little longer to arrive, but we always have hope — this week’s highs are finally under 100°F, so it feels right to bring out fall decor and sweaters.
I made these waffles last Saturday and they were a hit. I adapted my favorite Best Pumpkin Muffins recipe into a waffle batter and the result was fantastic. To boost the pumpkin spice flavor I used McCormick’s Pumpkin Pie Spice Extract, which gives these waffles that classic autumn aroma and taste.
One of the things I love about this recipe is that it uses a full 15-ounce can of pure pumpkin puree, so the pumpkin flavor is front and center. To make the waffles extra light and airy, I separate the eggs and whip the whites until they form soft peaks. Gently folding the whipped whites into the batter introduces air and helps create a fluffy interior with a slightly crisp exterior. That extra step really pays off.
We debated how to top them — butter and maple syrup or homemade whipped cream with a dusting of cinnamon. Both are delicious, and the waffles work equally well as a hearty breakfast or a sweet dessert. For a little extra crunch, I stirred finely chopped pecans into the second batch and that ended up being my favorite version.
Give them a try and let me know which topping you prefer. Happy fall, y’all!
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Pumpkin Spice Waffles
4.1 from 10 reviews
- Author: Julie
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 5-inch waffles
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
Made with pure pumpkin puree and coconut oil, these waffles are moist, fluffy and perfect with maple syrup or whipped cream.
Ingredients
- 1/2 cup coconut oil
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 15 ounces pure pumpkin puree
- 2 eggs, separated
- 1/2 cup whole milk
- 1 teaspoon pumpkin pie spice extract (or substitute, see notes)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup finely chopped pecans (optional)
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the melted coconut oil, sugar, brown sugar, pumpkin puree, and egg yolks until smooth. Stir in the milk.
- Add the pumpkin pie spice extract and vanilla, mixing to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the pumpkin mixture until just combined; do not overmix.
- In a clean bowl, beat the egg whites until they form soft, fluffy peaks.
- Carefully fold the whipped egg whites into the batter to keep it light and airy.
- Scoop about 3/4 cup of batter onto the waffle iron (the batter will be thick) and cook until golden and crisp. Timing will vary by waffle iron; my waffle baker used a 3-minute setting.
- Serve warm topped with butter and maple syrup, or whipped cream and a sprinkle of cinnamon. Pecans make a great optional addition.
Notes
If you can’t find Pumpkin Pie Spice Extract, use this substitute: 2 teaspoons cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon nutmeg.
Nutrition
- Serving Size: 1 Waffle
- Calories: 394
- Sugar: 27g
- Sodium: 346mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6.4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2.9g
- Protein: 5.7g
- Cholesterol: 48mg
Disclaimer: links mentioned for the waffle baker in the original post were Amazon affiliate links.