Description
Make crisp on the outside and fluffy inside pumpkin waffles flavored with cinnamon and nutmeg for a cozy fall breakfast.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 3/4 cups milk
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- For Serving: Brown butter maple syrup
Instructions
- Combine the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. Whisk these dry ingredients together.
- In a separate medium bowl, whisk together the milk, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are acceptable for fluffy waffles.
- Preheat your waffle iron according to the manufacturer’s directions. Lightly grease the iron if necessary.
- Pour the batter onto the hot waffle iron. Cook until golden brown and crisp, usually 4 to 6 minutes, depending on your iron.
- Remove the waffles carefully and serve immediately with warm brown butter maple syrup.
Notes
- For extra crispiness, brush the cooked waffles lightly with melted butter before serving.
- You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Add one extra tablespoon of milk if the batter seems too thick after chilling.
- Freeze leftover waffles in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a toaster or oven for best texture.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Waffling
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 12
- Sodium: 300
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 7
- Cholesterol: 55