Easy Pumpkin Waffle Recipe
Last fall I made Pumpkin French Toast and Pumpkin Pancakes. And the year before that I made 50+ pumpkin recipes for my cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie. This fall it’s time for pumpkin waffles. These homemade waffles are brimming with pumpkin flavor thanks to the entire can of pumpkin puree and the pumpkin pie spice I used. No shortage of intense pumpkin flavor here. It’s an easy recipe and you’ll need a few bowls to get started. A bowl to whisk together the wet ingredients, a bowl to whisk together the dry ingredients before adding to the wet, and a bowl to beat the egg whites. I’ve seen quite a few recipes online that call for separating the eggs and beating the whites into stiff peaks before adding them to the batter to keep it lighter. It makes sense because pumpkin is heavy, dense, and can weigh things down. By taking a few extra minutes to beat the egg whites, you’ll be rewarded with lighter waffles rather than lead balloons. I hate extra steps, but this one is worth it. I used Silk Unsweetened Cashewmilk in this pumpkin waffle recipe. It’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal, and Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking and smoothies. They’re low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free. Delicious tasting without the sugar.
What’s in Pumpkin Waffles?
For these fluffy waffles, you’ll need:
Pumpkin puree Eggs Light brown sugar Silk Unsweetened Cashewmilk Canola oil Pumpkin pie spice Vanilla extract All-purpose flour Baking powder Salt Cream of tartar (optional)
How to Make Pumpkin Waffles
To make this pumpkin waffle recipe, simply whisk together the wet ingredients in one bowl and the dry in another. In a separate bowl, whip the egg whites until stiff peaks form. Add the dry ingredients to the wet and stir to combine, then gently fold in the whipped egg whites. Spoon the pumpkin waffle batter onto a preheated waffle iron and cook according to machine instructions. I like to serve my homemade waffles with a dusting of powdered sugar, butter, and a drizzle of pure maple syrup.
Can I Use Another Type of Milk?
Yes, you can use any milk you’d like in these pumpkin waffles (dairy or non-dairy). Just keep in mind that your milk should be unsweetened.
Can I Freeze Waffles?
Yes, these pumpkin waffles freeze really well. First let them cool to room temperature, then lay them out on a baking tray and freeze them. Once frozen, seal them inside a freezer bag. When you’re ready to eat the frozen waffles, reheat them in a toaster oven or toaster.
Tips for Making Pumpkin Waffles
It’s important that you use pumpkin puree and NOT pumpkin pie filling. They look similar, but pumpkin pie filling is pre-sweetened and spiced and will mess up the flavor of these homemade waffles. Before whipping up the egg whites, double check that absolutely none of the egg yolks snuck into the whites. If even the tiniest bit of yolk is in the whites, they won’t whip up properly. Feel free to adjust the amount of pumpkin pie spice you add to the waffle batter to suit your tastes. I like my waffles to have a lot of spiced flavor, but I know not everyone loves that!
More Pumpkin Breakfast Recipes:
Pumpkin French Toast — Don’t even think about skipping breakfast when you can have this! It’s fast, easy, and packed with pumpkin flavor! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Pumpkin Pancakes — Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won’t do!
The Best Pumpkin Cinnamon Rolls – Super soft, fluffy, and topped with a cream cheese glaze! Move over Cinnabon, these are better!
Mini Cinnamon Sugar Pumpkin Muffins – Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!
Oatmeal To-Go Pumpkin Chocolate Chip Muffins — Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy!
The Best Pumpkin Chocolate Chip Bread — Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the best!
Mini Flourless Pumpkin Chocolate Chip Blender Muffins – The EASIEST pumpkin muffins ever!! Everything is mixed together in your blender!
Post brought to you by Silk. The recipe, images, text, and opinions expressed are my own. This conversation is sponsored by Silk. The opinions and text are all mine.
