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Fluffy Brown Sugar Pumpkin Waffles

These fluffy brown sugar pumpkin waffles come together in a snap and are full of cozy fall vibes! Spiced with cinnamon, nutmeg, ginger and cloves they take waffles and elevate them to ultimate cool weather comfort food.

Top view of a stack of pumpkin waffles with blueberries, whipped cream and syrup

Breakfast food is one of my favorite kinds of food to eat. In fact, sometimes I even serve pancakes and waffles for dinner! There’s something about a warm stack of waffles with slightly crisp outsides and fluffy insides to make you feel like all is right in the world.

My top breakfast-y comfort foods include my old-fashioned pancakes and these sourdough discard waffles (so good), but come Autumn I’m all about pumpkin. Give me a homemade pumpkin spice latte and a stack of pumpkin waffles topped with fresh blueberries, whipped cream, and maple syrup any day, any time.

Stack of pumpkin waffles topped with blueberries, whipped cream and syrup

Tips for the Best Pumpkin Waffles

These waffles are easy to make and are made with the same method as in my buttermilk blueberry waffles recipe. If you are new to making waffles I recommend checking out that post because I have step-by-step photos and lots of tips for just making an awesome plate of homemade waffles! Here are some quick tips for this recipe though:

  • Use Pumpkin Puree. This is also known as canned pumpkin. However, it is not the same as canned pumpkin pie filling. Canned pumpkin puree is made with 100% pumpkin and nothing else. By contrast, canned pumpkin pie filling has spices traditionally used for pumpkin pie in the mix. Since we are adding spices to our waffle batter you want to use the pure pumpkin puree.
  • Use a Belgian waffle maker. This is not absolutely neccessary but I do like how thick and fluffy the waffles come out when I use a belgian waffle maker. It has room for more batter and also gives the batter additional room to rise. If you ask me, using a belgian waffle maker even if you are not making “belgian waffles” is a simple trick to getting fluffy waffles every time.
  • Grease the waffle maker. Even if you have a non-stick waffle maker I recommend lightly greasing it with PAM or your preferred cooking spray to prevent the waffles from sticking.
A stack of pumpkin waffles with a slice taken out, topped with berries, whipped cream and syrup

How Long Does it Take to Cook Waffles?

The kind of waffle maker you use will determine how much batter is used and how long your waffles take to cook. Therefore I recommend taking note of how much batter you used when you make your first waffle, as well as long it takes to cook. Then when you make the rest of your waffles you can adjust the amount of batter and cooking time as needed. Bonus: this info can also be applied to any other kinds of waffles you make, so write it down.

In my Belgian waffle maker I use about 3/4 cup of batter and each waffle cooks for 3-4 minutes. I check them at the 3-minute mark and then cook another minute if they are not as golden or crisp as I want.

If I were using a standard waffle maker I would start with 1/2 cup of batter and 3 minutes of cooking time, adjusting accordingly after I had checked my waffle.

A fork with a bite-full taken out of astack of pumpkin waffles with blueberries, whipped cream and syrup

Topping Ideas

As you can see in these photos, I like to mix the fall pumpkin flavors with the summer vibes of fresh blueberries. Add some whipped cream and maple syrup and I’m a happy camper!

Here are some more waffle toppings ideas if you want to experiment:

  • Chocolate syrup or caramel sauce. Drizzle on top of your other fixings to up the decadence factor.
  • Yogurt. Instead of whipped cream you could use vanilla yogurt.
  • Ice cream. This is definitely turning your waffles into more of a dessert than a breakfast (or dinner) but hey, waffles make great desserts! Top your waffles with vanilla ice cream, berries, whipped cream, syrup and maybe chocolate syrup to boot. My mouth is watering just thinking about it.
  • Chopped nuts. Sprinkle chopped pecans or walnuts on top of your other fixings.
  • Fresh fruit. I am partial to fresh blueberries for this recipe but you could use any kind of fresh fruit and it would be completely delicious.
  • Blueberry sauce. Why not whip up a quick bath of homemade blueberry sauce? Simple and flavorful!

How to Store and Reheat Waffles

  • Fridge: You can store leftover waffles in the fridge for 3-4 days. Let them cool completely, then transfer them to an air tight container or Ziploc bag.
  • To reheat from the fridge: You can reheat waffles in the microwave, but I find that this makes them too soft for my liking. Instead I prefer to reheat them in a 350F oven for 5 minutes.
  • Freezing: Let the waffles cool completely, then place them in a freezer-safe airtight container with pieces of parchment paper between each waffle. They will keep for up to 3 months.
  • To reheat from frozen: I recommend reheating frozen waffles in a 350F oven for 8-10 minutes or until heated through.

I have more details about storing, freezing, and reheating waffles in my blueberry buttermilk waffles post.

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Fluffy Brown Sugar Pumpkin Waffles

These homemade pumpkin waffles are full of cozy fall vibes! Spiced with cinnamon, nutmeg, ginger and cloves, they’re total comfort food.

  • Author: Rustic Family Recipes
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6-8
  • Category: Breakfast
  • Method: Waffle Maker
  • Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground dry ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 1 tablespoon cinnamon sugar
  • 1 1/2 cups milk
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon pure vanilla extract

Instructions

Preheat the waffle iron.

Mix the dry ingredients. In a medium bowl combine the flour, baking powder, spices and salt.

Combine the wet ingredients. In large bowl combine the eggs, cinnamon sugar, milk, pumpkin, butter and vanilla.

Add the dry ingredients to the wet ingredients. Mix to combine, stirring until there are no visible dry bits of batter left.

Cook the waffles. Lightly spray the insides of your waffle maker with PAM or cooking spray. Spoon batter into your heated waffle maker. The amount of batter will depend on the size of your waffle maker. My Belgian waffle maker needs a generous ¾ cup of batter for one waffle.

Close the waffle maker gently and cook about 3-4 minutes per waffle, until the outside is golden-orange brown and the centers are fluffy. The cook time will vary according to your waffle maker and how much better you used, so take note of how long it takes the first waffle to cook and then repeat with subsequent waffles.

Keep warm in the oven. When the waffles are are done, transfer to the plate in your heated oven to keep warm while you make the rest of the waffles.

Serve. Add your favorite toppings and dig in.

Notes

  • Fridge Storage: You can store leftover waffles in the fridge for 3-4 days. Let them cool completely, then transfer them to an air-tight container or Ziploc bag.
  • To reheat from the fridge: You can reheat waffles in the microwave, but I find that this makes them too soft for my liking. Instead, I prefer to reheat them in a 350F oven for 5 minutes.
  • Freezing: Let the waffles cool completely, then place them in a freezer-safe airtight container with pieces of parchment paper between each waffle. They will keep for up to 3 months.
  • To reheat from frozen: I recommend reheating frozen waffles in a 350F oven for 8-10 minutes or until heated through.

Keywords: pumpkin spice waffles, american waffles, waffles from scratch

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