Description
Enjoy the warm flavors of autumn with these quick and fluffy pumpkin spice waffles. Perfect for a festive breakfast that’s ready in minutes.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 and 1/4 cups milk
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate medium bowl, whisk together the milk, pumpkin puree, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Stir in the melted butter or vegetable oil until just incorporated.
- Lightly grease the waffle iron if needed. Pour the batter onto the hot waffle iron, using the amount recommended by your waffle iron’s instructions.
- Cook until the waffles are golden brown and cooked through, usually 3-5 minutes.
- Carefully remove the waffles from the iron and serve immediately with your favorite toppings.
Notes
- For crispier waffles, you can add an extra tablespoon of melted butter to the batter.
- Feel free to adjust the spice levels to your preference.
- Leftover batter can be stored in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: Approximately 200-250 (will vary based on toppings)
- Sugar: Approximately 8-12g
- Sodium: Approximately 200-300mg
- Fat: Approximately 8-12g
- Saturated Fat: Approximately 2-4g
- Unsaturated Fat: Approximately 6-8g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 1-2g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 50-70mg