Whether you think pumpkin season starts September 1st or pumpkin season is every month of the year, you will love these easy homemade pumpkin waffles! With cozy fall spices, and a secret ingredient, these healthy pumpkin waffles will be a delicious breakfast treat, brunch, or even dessert. Pick up a pumpkin spice latte and let’s get to making these waffles!
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I kinda, and by kinda I mean 100% totally love pumpkin recipes.
If you have been reading The Curious Frugal for a while, you might have guessed this. 🙂
When I started my food blog Best Mug Cakes, I knew one of my first recipes was going to include pumpkin. If you’re a big fan of pumpkin you can head over there too and check out this 2-minute gluten-free pumpkin mug cake.
Since I’m getting even more pumpkin-y than usual as our kids head back to school (Miss O starts kindergarten this year!), I wanted to share a new pumpkin recipe with you.
And I’m so happy with how these pumpkin waffles turned out!!
With loads of pumpkins visible in every patch, pick up a sugar pumpkin and make fresh puree for use in this pumpkin waffle recipe. Top waffles with fresh cranberry syrup (recipe below!).
Everyone loves pumpkin, whether it’s used in autumn decorations, as scary Halloween doorstops, or pureed and turned into delicious pumpkin pies, cakes, doughnuts or waffles. Try a new recipe that promises to become an old family favorite. Not only simple to make, but full of the flavors that announce the arrival of fall and winter holiday seasons.
My Favorite Waffle Irons
Having the right tools to make pumpkin waffles includes a good waffle iron. Here are three good choices.
Krups Waffle Irons
Krups makes several different waffle irons, this particular one is the Krups Belgian Waffle Maker. This waffle maker is rated 4-1/2 stars out of 5 and makes four crispy waffles in four minutes. The non-stick cooking plates prevent waffles from sticking and make cleanup easy.
This convenient waffle iron works quickly and cleanly making Belgian waffles for breakfast, brunch or dessert.
Villaware Waffle Irons
For a holiday breakfast, brunch or dessert, the Uno Boat Waffle Iron makes two 6-inch long waffle boats which can be filled with fresh fruit, ice cream or any favorite topping. This waffle iron is a great price and received 4-1/2 stars out of 5.
Another perfect choice for serving up waffles at breakfast, brunch or dessert with its unique boat shape and easy cleanup. Kids especially love these waffle boats and it’s a really easy way to get them to eat their fruit!
Car Waffle Maker
I don’t have this waffle maker yet but I want it and know my daughter will flip over pumpkin waffles in cute mini car and truck shapes. 🙂
Pumpkin Waffle Recipe
- 1 1/2 cups all-purpose flour
- 1 1/4 cups whole-wheat flour
- 1/4 cup granulated sugar (white, coconut, date, erythritol)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp allspice
- 1/2 tsp ginger
- 1 tsp vanilla extract
- 1 1/2 cups milk (any kind you like)
- 1 tsp orange peel zest
- 1/2 cup fresh orange juice
- 1 cup cooked pumpkin puree
- 1/2 cup honey
- 3 eggs, beaten
- 1 tbsp melted butter or oil
1. Preheat oven to 250°F.
2. In a large bowl whisk together the dried goods: flours, sugar, baking powder, baking soda, allspice and ginger.
3. Combine milk, orange peel, orange juice, pumpkin puree, eggs, honey, oil, and vanilla together in a bowl.
4. Add milk mixture to the dry flour mixture; whisk until smooth.
5. Let the pumpkin waffle batter stand for a few minutes.
6. Heat up waffle iron and when it is ready, begin dropping pumpkin waffle batter into it to cook.
7. Store the cooked pumpkin waffles in warm oven until ready to serve.
8. Top with maple syrup, or cranberry syrup for a festive treat! (recipe below)
- 1 pkg fresh or frozen cranberries, thawed
- 1/3 cup water
- 1 cup granulated sugar
- 3/4 cup maple syrup (or brown rice syrup)
- 1/4 tsp almond extract
- Combine cranberries and 1/3 cup water in saucepan and bring
to a boil over high heat.
- Boil for 10 minutes or until cranberries pop, stirring frequently.
- Add sugar and maple syrup to pan; bring to a boil over high heat.
- Boil 10 mins or until mixture thickens, stirring constantly.
- Remove saucepan from heat.
- Pour cranberry mixture into sieve, pressing berries to extract all juice.
- Cool completely.
- When syrup has cooled completely, strain once more in wire mesh sieve.
- Press cranberries with back of spoon to extract all of juice.
- Pour cranberry syrup into clean jar with lid and seal.
- Store in fridge for up to two months.