Pumpkin Waffles

4.84 from 6 ratings

from kristineskitchenblog.com

Pumpkin waffles from scratch are so easy to make in just one bowl. This recipe for homemade whole wheat pumpkin waffles is the best cozy fall breakfast.

Prep Time10

Cook Time6

Total Time40

Servings: large waffles

Calories: 211kcal

Author: Kristine Rosenblatt

Ingredients

2 tablespoons unsalted butter
1 cup pure pumpkin puree canned or homemade (not pumpkin pie filling)
3 large eggs
2 tablespoons pure maple syrup or honey
1 teaspoon vanilla extract
2 3/4 cups milk
2 teaspoons ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups white whole wheat flour

Instructions

Preheat waffle iron.
Place the butter in a large bowl and heat in the microwave to melt the butter.
Add the pumpkin puree and whisk to combine.
Add the eggs, maple syrup or honey and vanilla and whisk to combine.
Whisk in the milk.
Add the cinnamon, allspice, nutmeg, cloves, baking powder, baking soda and salt. Whisk until well combined.
Whisk in the white whole wheat flour.
Cook waffles in greased, preheated waffle iron according to manufacturer's instructions. Mine take about 6 minutes per waffle.
Waffles freeze well. Transfer extra cooked waffles to a wire rack to cool. Once cool, store waffles in a zip-top bag in the freezer for up to 3 months. Defrost and then gently warm/crisp in a toaster or oven on low heat.

Nutrition

Nutrition information is only an estimate.

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