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Easy pumpkin waffles recipe

Easy pumpkin waffles recipe

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  • Recipes
  • Dish type
  • Dessert

Perfect pumpkin waffles to enjoy as a special breakfast or autumn dessert. Don't be surprised if they are not as crisp as a plain waffle. The pumpkin will make them very moist.

2 people made this

IngredientsServes: 4

  • 300g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 300ml milk
  • 100ml vegetable oil
  • 200g pumpkin puree

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Preheat a waffle iron. Butter the waffle iron if necessary.
  2. Whisk together the plain flour, baking powder, salt and eggs in a bowl.
  3. Warm the milk in a microwave or in a saucepan to room temperature. Pour the milk into the flour mixture and whisk until the waffle batter is smooth. Stir in the vegetable oil and pumpkin puree.
  4. Ladle a small amount of the mixture into the waffle iron, and cook until the waffle stops steaming, about 3 minutes.

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Reviews & ratingsAverage global rating:(1)

Recipe Summary

  • 1 cup whole wheat flour
  • ¼ cup wheat germ
  • ⅓ cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ¾ cup milk
  • ½ cup pumpkin puree
  • 2 tablespoons melted butter
  • 2 tablespoons olive oil
  • ½ cup unsweetened applesauce
  • 1 egg
  • 1 egg white
  • ½ cup chopped pecans

Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.

Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.

Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.

Recipe Summary

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 2 teaspoons canola oil
  • 1 teaspoon molasses
  • ¼ cup canned pumpkin
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 1 ½ cups maple syrup sweetened with SPLENDA® Brand Sweetener

Preheat waffle iron according to manufacturer's directions spray lightly with vegetable cooking spray.

Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.

Combine oil, molasses, pumpkin and buttermilk in a small bowl set aside.

Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.

Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

We just love Lakanto, I’ve tried most all of different low carb sweeteners as I could find in my local grocery store and online and their sweeteners were the best tasting by a wide margin, plus they are a 1:1 substitute with regular sugar which makes low carb baking much easier to deal with.

My favorites are the monkfruit and erythritol the best, I find that compared to stevia along, they have a much more palatable flavor and their granulated monkfruit blends are excellent for low carb and keto baking recipes.

I contacted them to see if I could promote their products to my readers (I will only promote products I love) and if you buy through my Lakanto link here and enter coupon code: NOSHTASTIC you’ll get a sweet 20% discount!

I think it’s a really good idea to have tasted the low carb sweetener you use before you bake anything with it as it goes without saying, if you don’t like how it tastes in small amounts you’re unlikely to enjoy it in baked goods after it’s cooked.

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  • Whisk flour, baking powder, pumpkin spice, and salt in a large bowl until combined.
  • In a separate bowl, which eggs, milk, butter, maple syrup, and brown sugar until combined.
  • Pour mixture and pumpkin into the flour mixture and whisk until combined. Set aside.
  • Heat a waffle iron until hot and ready for the batter. Spray waffle iron with oil or brush with butter.
  • Pour batter into waffle iron, close, and cook until done.

It&rsquos best to serve the waffles as soon as you&rsquove made them, but if you are serving a crowd you can make them up to an hour ahead of time. Place the cooked waffles on sheet pans and you can reheat them in the oven at 300F for 7-10 minutes, flipping halfway.

You can make the waffle batter the night before and keep it covered in the fridge.

You can also freeze these waffles ahead of time. We cook these from frozen for busy mornings. We reheat our waffles in the air fryer on 350 for 5-7 minutes, until heated through.

How to Make Easy Pumpkin Waffles from Waffle Mix

Reference the instructions on your waffle/pancake mix and measure out enough mix for two servings. I love Kodiak Cakes protein packed pancake and waffle mix – I get it from Thrive Market.

Then add canned pumpkin, vanilla, pumpkin spice, and canola oil.

Add 1/4 cup less (approximately) water than what the instructions say to. Pour in a little at a time and mix until batter is thick and lumpy. Don’t over mix.

Then use your waffle iron as you normally would! If you want to use this recipe to make pancakes, just thin the batter out a bit.

We kept it simple with maple syrup, powdered sugar, and butter, but these would be fabulous with a cream cheese glaze and some caramelized pecans.

We will likely be eating these every Sunday until it’s no longer socially acceptable to make pumpkin things. Say, March? And when pumpkin season is over I also have my Gingerbread Waffles and Cheesecake Stuffed Waffles to fall back on.

More Pumpkin Recipes

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Why you’ll love these pumpkin waffles

  • They are generously spiced with cinnamon, allspice, nutmeg and cloves so you get the best pumpkin spice flavor.
  • They are whole wheat and refined sugar free – you won’t believe how tasty healthy waffles can be!
  • Extra waffles freeze and reheat well for breakfasts on busy mornings.


  • A large mixing bowl
  • A whisk
  • A waffle iron
  • A cookie sheet (to store finished waffles in the oven while you cook the rest of the batch)

You&rsquoll also need a variety of pantry and fridge staple ingredients like flour, brown sugar, baking powder, pumpkin pie spice, baking soda, salt, eggs and butter.

The two ingredients I had to run out to the store for was canned pumpkin and buttermilk.

How do you make Easy Pumpkin Waffles?

Combine mix with seasonings well. Add in wet ingredients and stir until completely combined.

When it is ready, spray the waffle iron with cooking spray. Scoop batter directly onto waffle iron, the amount will vary on the size of your waffle iron. For mine 1/3 cup works for each waffle. Bake until golden brown, remove from iron and serve immediately. Or freeze for later and toast in the toaster to warm.

My favorite kitchen tools used to make Easy Pumpkin Waffles

This post may contain affiliate links. See my Full Disclosure for further details.

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.


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