Homemade pumpkin spice waffles are the perfect fall breakfast. Loaded with pumpkin and warm spices, these light, fluffy waffles capture the classic seasonal flavor and make a cozy start to any morning.
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I love autumn for many reasons, but the flavors are what I look forward to most. These pumpkin spice waffles bring that comforting fall aroma and taste to your breakfast table. They pair beautifully with a pumpkin spice latte or a simple cup of coffee, and your kitchen will smell amazing while they cook.
Ingredients
You’ll need the following:
- Flour – All-purpose flour for a light texture. Whole wheat will make denser waffles.
- Baking powder – For lift.
- Salt – Balances the sweetness and spices.
- Eggs – Separate the whites and yolks; the whipped whites make the waffles extra fluffy.
- Sugar – Granulated sugar.
- Pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling.
- Spices – Ground cinnamon, nutmeg, and cloves for that classic pumpkin spice blend.
- Vanilla extract – Use real vanilla for best flavor.
- Butter – Melted.
- Oil – Vegetable oil helps keep waffles tender.
How to Make
Making pumpkin spice waffles is straightforward and fast.
- Using a stand or hand mixer, beat the egg whites until stiff peaks form. Add the sugar toward the end while beating.
- In a separate bowl, combine the dry and wet ingredients (flour, baking powder, salt, pumpkin puree, spices, melted butter, milk, oil, vanilla). Stir until just combined—avoid overmixing.
- Gently fold the whipped egg whites into the batter until just incorporated. This keeps the batter light.
- Preheat your waffle iron and cook according to the manufacturer’s directions until the waffles are golden and cooked through.
- Top and serve warm.
Suggested Toppings
Classic butter and warm maple syrup are always delicious, but try these for variety:
- Chopped pecans or walnuts
- Warm spiced apples or sautéed apples
- Whipped cream
- A scoop of vanilla ice cream with caramel drizzle for an indulgent treat
Storage and Freezing
Store leftover waffles tightly wrapped in the refrigerator for up to two days. Reheat in a hot oven until warmed through to restore some crispness.
To freeze, cool waffles completely, wrap each one tightly in foil, and place them in a sealed freezer bag for up to three months. Reheat directly from frozen in a toaster if they fit, or on a baking sheet in a hot oven until heated through.
Tips and Tricks
- Whip the egg whites to stiff peaks; this is the key to light, airy waffles.
- Fold the whites into the batter gently—overmixing will deflate them and create dense waffles.
- Reheated waffles will crisp up more than freshly cooked ones; use that for a pleasant texture contrast.
Recipe Card
Pumpkin Spice Waffles
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs, separated
- 2 tablespoons sugar
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 tablespoons butter, melted
- 1 3/4 cups milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Beat egg whites with a mixer until stiff peaks form, adding sugar toward the end.
- In another bowl, combine the remaining ingredients and stir until just combined. Fold in the whipped egg whites gently.
- Cook batter in a preheated waffle iron according to the iron’s instructions until golden brown.
- Top as desired and serve warm.
Notes
- Whip the egg whites fully to stiff peaks for the fluffiest waffles.
- Fold gently and avoid overmixing to prevent dense waffles.
- Reheated waffles will crisp up more than freshly made ones.
Nutrition
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Carbohydrates: 40 g
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Protein: 9 g
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