Pumpkin Waffles

Pumpkin Waffles — These pumpkin waffles are packed with pumpkin spice flavor! They’re super fluffy and are just begging to be drowned in maple syrup! 

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! 

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4.72 from 7 votes

Pumpkin Waffles

By Averie Sunshine

These pumpkin waffles are packed with pumpkin spice flavor! They're super fluffy and are just begging to be drowned in maple syrup!

Prep Time: 10 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 34 minutes minutes

Servings: 8 waffles

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Ingredients 

• ▢ one 15-ounce can pumpkin puree, not pumpkin pie filling
• ▢ 2 large eggs, separated
• ▢ ½ cup light brown sugar, packed
• ▢ ½ cup Silk Unsweetened Cashewmilk, Silk Unsweetened Vanilla Almondmilk or another milk may be substituted
• ▢ ⅓ cup canola or vegetable oil
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups all purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt, or to taste
• ▢ ¼ teaspoon cream of tartar, optional (helps to stabilize the egg whites)

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Instructions 

• To a large bowl, add the pumpkin puree, egg yolks, brown sugar, milk, oil, pumpkin pie spice, vanilla, and whisk to combine; set aside.
• To a separate large bowl add the flour, baking powder, salt, and whisk to combine.
• Add the dry ingredients to the wet and stir gently to combine, don’t overmix; set aside.
• Preheat waffle iron and spray with cooking spray.
• To a separate large bowl, add the egg whites, optional cream of tartar, and beat with an electric mixer on high power (or whisk vigorously by hand) until stiff peaks form, about 3 to 4 minutes.
• Add the egg whites to the batter and fold gently to combine.
• Transfer a portion of the batter to waffle iron in the necessary amount to fill your waffle iron (mine takes a scant 1/2 cup per 5-inch square, about 1 3/4 cups to fill the entire waffle iron) and cook until done, about 3 to 4 minutes (mine takes 4 minutes), or as needed until waffles are lightly golden brown and cooked through.
• Repeat process with remaining batter, remembering to re-spray waffle iron with cooking spray before each batch.
• Serve immediately with butter, maple syrup, confectioners’ sugar, jam, etc.

Notes

Waffles are best warm and fresh but extra can be kept airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in a toaster oven before serving to encourage them to crisp up.

Recipe adapted from Food Network.

Nutrition

Serving: 1, Calories: 257kcal, Carbohydrates: 35g, Protein: 5g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 9g, Cholesterol: 47mg, Sodium: 347mg, Fiber: 2g, Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

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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!

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.