Name: Pumpkin Waffles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; Pinch of ground clove; 0.25 cup sugar; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 1 teaspoon coarse salt; 3 eggs; 1.75 cups whole milk; 0.5 cup pumpkin puree; 0.5 cup (1 stick) unsalted butter, melted and cooled; plus more, softened, for serving; Nonstick cooking spray; Pure maple syrup and toasted pumpkin seeds, for serving

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

Servings:

4

These pumpkin waffles are the perfect way to use up leftover pumpkin puree and enjoy a delicious fall breakfast. The recipe leans heavily on pantry ingredients like flour, baking powder and soda, and warm spices, and comes together with only a small amount of whisking. You can use canned pumpkin puree for this recipe—just don’t get it confused with pie filling—or make your own puree from fresh pumpkin. Either way, it’ll blend beautifully into the batter, infusing each bite with fragrant, fall flavor. Serve the waffles with butter, maple syrup, and a sprinkling of pumpkin seeds for a touch of crunch.

Pumpkin Puree vs. Pumpkin Pie Filling

Although the cans may look similar, there are a few distinct differences between pumpkin puree and pumpkin pie filling that you'll want to be aware of. Pumpkin puree contains just one ingredient: pumpkin. It has a pure, clean flavor that can be added to pies, cheesecakes, and, of course, these waffles.

Pumpkin pie filling, on the other hand, contains additional ingredients like sugar, salt, and spices and is designed to be blended with eggs and dairy before being poured into a pie crust. While it's a convenient way to whip up a pie—especially if you don't have a variety of baking spices on hand—we don't recommend swapping it in when pure pumpkin puree is called for as the additional spices and sweetness can throw off a recipe.

How to Make Crisp-Yet-Tender Waffles

Don't over-mix: When combining the wet and dry ingredients, you'll want to mix the batter just until a few lumps remain and not stir so much that it's perfectly smooth. Doing so can lead to tough, rather than tender, waffles.

Use room temperature ingredients: Just like with many baking recipes, it's ideal to use room temperature ingredients as they'll blend more evenly into the batter. In this case, that means letting your milk, eggs, and melted butter come to room temperature before whisking them together.

Toss your waffles (we mean it!): After each waffle is cooked, toss it back and forth gently between your hands to help release steam that could otherwise become trapped and leave you with soft, not crispy, waffles. Serve right away, or stash them in a warm oven on a wire rack set into a baking sheet until the whole batch is ready.

Tip

You can brush the waffle maker with melted butter instead of coating it with cooking spray, if you prefer.

Ingredients

2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of ground clove
¼ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon coarse salt
3 eggs
1 ¾ cups whole milk
½ cup pumpkin puree
½ cup (1 stick) unsalted butter, melted and cooled; plus more, softened, for serving
Nonstick cooking spray
Pure maple syrup and toasted pumpkin seeds, for serving

Directions

Heat oven and prepare baking sheet; heat waffle iron:

Preheat oven to 275°F. Set a rack on a rimmed baking sheet and place in oven. Preheat waffle iron according to manufacturer's instructions.
Whisk dry ingredients:

In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt.

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Whisk wet ingredients, then mix in flour mixture:

In a large bowl, whisk together, eggs, milk, pumpkin and melted butter; add flour mixture and mix just until batter is combined.

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Grease waffle iron, add batter, and cook:

Lightly coat waffle iron with cooking spray. Pour about 1 cup batter into center of iron (amount may vary depending on size of iron), spreading evenly with a spatula. Cook until waffles are golden brown and crisp, 7 to 8 minutes.

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Remove waffles and toss briefly; transfer to oven and repeat:

Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with butter, syrup and pumpkin seeds.

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How to Store and Reheat Pumpkin Waffles

These waffles can be refrigerated in an airtight container for up to five days. You can also wrap waffles individually in plastic wrap and freeze them in an airtight container or freezer bag for up to three months.

Reheating

Both frozen and refrigerated waffles can be reheated in the toaster, a 350 degree Fahrenheit oven, or the microwave until hot throughout. Note that microwaved waffles will be softer and less crisp than those rewarmed in the toaster or oven.

What to Serve With Pumpkin Waffles

You can't go wrong serving these fragrant, tender waffles with butter and maple syrup, though a sprinkling of pepitas or even a dollop of whipped cream and an extra dash of cinnamon would be a delightful touch. To round out the meal, try pairing them with homemade sausage patties or maple-glazed bacon for even more fall flavor.