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Pumpkin Waffles

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Pumpkin Waffles Recipe | Healthy Ideas for Kids | Breakfast Meal | Food Made Simple

There is just something about fall.

I am ready for boots and sweaters and a whole lot of coziness.  I crave maple syrup and hot apple cider and soup of all kinds.

And pumpkin.  Oh, how I crave pumpkin!

And nothing says fall like pumpkin waffles!  They sort-of scream for relaxed and cozy weekends, but you can also freeze your cooked waffles to make for easier mornings.  Why not double the recipe and achieve both all at once?

DIG DEEPER


Get ahead on your cooking for the week with this weekend prep cheat sheet. Get a jump start on your week by prepping on the weekend! Your family’s breakfasts, lunches, and dinners will be a breeze all week.

Assemble your ingredients for the pumpkin waffles: flour, cornstarch, sugar, baking powder, eggs, butter, milk, vanilla, pumpkin pie spice, pumpkin puree, cooking spray and syrup.

Here is what you need:

2 1/2 cups flour
1/4 cup cornstarch
1/4 cup sugar
2 tablespoons baking powder
2 large eggs
2 tablespoons butter, melted
2 cups milk
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
cooking spray
favorite syrup

 In a large bowl mix together flour, cornstarch, sugar, pumpkin pie spice and baking powder.

Step 1: In a large bowl mix together flour, cornstarch, sugar, pumpkin pie spice and baking powder.

n a separate bowl, beat eggs, melted butter, milk, vanilla extract and pumpkin puree until well blended.

Step 2: In a separate bowl, beat eggs, melted butter, milk, vanilla extract and pumpkin puree until well blended.

Add liquid mixture to dry ingredients, stirring lightly with wire whisk until batter is combined.

Step 3: Add liquid mixture to dry ingredients, stirring lightly with wire whisk until batter is combined.

Add one ladle full of batter into waffle iron and cook till lightly brown and crisp.

Step 4: Pre-heat your waffle iron, spray with non-stick cooking spray and then add one ladle full of batter and cook till lightly brown and crisp.

Cool pumpkin waffles then place into freezer bag to store.

Step 5: If you would like to freeze- cool waffles and then place in labeled freezer bag. You can reheat in your toaster oven or conventional oven at 350 for 3-4 minutes.

Serve pumpkin waffles with a glass of orange juice and fresh fruit.

 

Pumpkin Waffles

These super tasty and simple waffles can be made ahead of time and frozen for an easy week day breakfast.
Course Breakfast
Cuisine American
Keyword Pumpkin Waffles
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 16 people

Ingredients

  • 2 1/2 cups flour
  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 large eggs
  • 2 tablespoons butter melted
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree
  • cooking spray
  • favorite syrup

Instructions

  1. In a large bowl mix together flour, cornstarch,sugar, pumpkin pie spice and baking powder.
  2. In a separate bowl, beat eggs, melted butter, milk, vanilla extract and pumpkin puree until well blended.
  3. Add liquid mixture to dry ingredients, stirring lightly with wire whisk until batter is combined.
  4. Pre-heat your waffle iron, spray with non-stick cooking spray and then add one ladle full of batter and cook till lightly brown and crisp.
  5. If you would like to freeze- cool waffles and then place in labeled freezer bag. You can reheat in your toaster oven or conventional oven at 350 for 3-4 minutes.

Recipe Notes

Cooking time may vary based on your waffle iron and serving size may vary based on size of waffles. 

Pumpkin Waffles Recipe

Pumpkin Waffles Recipe | Healthy Ideas for Kids | Breakfast Meal | Food Made Simple

5 Comments

  1. October 26 at 10:36AM

    Well, these sound wonderful. Thanks for sharing the recipe!

  2. October 27 at 05:50PM

    Mmm…these look delicious. I have been wanting a good pumpkin waffle recipe, but they often turn out too soggy. I will have to give yours a try 🙂

  3. Jessica
    August 14 at 02:21PM

    I just made these–delicious! I have to say, I was skeptical of how they would turn out with cornstarch and such a huge amount of baking powder, but they are very tasty! The consistency is great, especially considering that mixing the batter is so simple (as opposed to some waffle recipes that call for whooping egg whites, etc.) Perfect with butter and a little syrup. I did increase the pumpkin pie spice to about 1.5 tsp, and might go up to 2 tsp next time. The pumpkin flavor is fairly mild… but pumpkin is tricky to adjust since it’s so oily, so I don’t know whether it would work to increase that or not.

    I will definitely be making these often this fall!

  4. Wendy
    August 22 at 11:45PM

    Can this recipe be used to make pumpkin pancakes instead of waffles? Looks delicious!

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