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Fluffy Brown Sugar Pumpkin Waffles

Stack of waffles with a slice taken out, topped with berries, cream and syrup

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

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