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Pumpkin Waffles Recipe

Pumpkin Waffles Recipe
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★★★★★

5.1 from 14 reviews

These pumpkin waffles are a delicious fall-inspired breakfast treat made with pumpkin puree, warm spices, and light brown sugar. Fluffy on the inside and crisp on the outside, they offer a perfect balance of sweet and spice with a tender texture. Made with simple ingredients and a hint of vanilla, these waffles can be easily whipped up and served with your favorite toppings like maple syrup, butter, or jam.

Ingredients

Scale

Wet Ingredients

  • 1 (15 ounce) can pumpkin puree, not pumpkin pie filling
  • 2 large eggs, separated
  • ½ cup light brown sugar, packed
  • ½ cup Silk Unsweetened Cashewmilk (or Substitute: Silk Unsweetened Vanilla Almondmilk or another milk)
  • ⅓ cup canola or vegetable oil
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ½ cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon cream of tartar (optional, helps stabilize egg whites)

Instructions

  1. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, egg yolks, light brown sugar, cashewmilk (or milk substitute), canola oil, pumpkin pie spice, and vanilla extract until smooth and well combined. Set aside.
  2. Prepare Dry Ingredients: In a separate large bowl, whisk together the all purpose flour, baking powder, and salt until evenly mixed.
  3. Mix Wet and Dry Ingredients: Pour the dry ingredients into the wet ingredients bowl and gently stir until just combined. Be careful not to overmix to keep the waffles tender. Set aside.
  4. Preheat Waffle Iron: Heat your waffle iron according to manufacturer instructions and spray it with cooking spray to prevent sticking.
  5. Beat Egg Whites: In a clean large bowl, add the egg whites and optional cream of tartar. Using an electric mixer on high speed (or whisk vigorously by hand), beat the egg whites until stiff peaks form, about 3 to 4 minutes.
  6. Fold Egg Whites into Batter: Gently fold the beaten egg whites into the pumpkin batter in batches to maintain the light and airy texture.
  7. Cook the Waffles: Pour the appropriate amount of batter onto the preheated waffle iron to fill it (approximately ½ cup per 5-inch square, or about 1 ¾ cups for an entire 5-inch square waffle iron). Cook for 3 to 4 minutes, or until waffles are lightly golden brown and cooked through. Cooking time may vary by waffle maker.
  8. Repeat and Serve: Repeat cooking with remaining batter, spraying the waffle iron with cooking spray before each batch. Serve the waffles immediately topped with butter, maple syrup, confectioners’ sugar, jam, or your favorite toppings.

Notes

  • Using cream of tartar when beating egg whites helps stabilize them, resulting in fluffier waffles.
  • Be gentle when folding the egg whites into the batter to preserve the airy texture.
  • If you do not have pumpkin pie spice, substitute with a blend of cinnamon, nutmeg, and cloves.
  • Waffles can be kept warm in a low oven while you finish cooking the rest.
  • To reheat leftover waffles, toast them for best texture.
  • Feel free to swap canola oil with melted coconut oil for a different flavor profile.

Nutrition

Keywords: pumpkin waffles, fall breakfast, pumpkin puree waffles, pumpkin spice waffles, easy breakfast recipe

Find it online: https://bakedbylisa.com/pumpkin-waffles-recipe/