Greetings! I hope this giant stack of Pumpkin Spice Waffles finds you well. Are you proud of me for waiting until the week just before fall is officially here before posting my first pumpkin recipe? I tried to wait until the actual day, but just did not have the will power. I’m so excited for all things COZY and WARM, like soup on the stove, hot tea with honey before bed, fuzzy blankets on the couch, and the welcoming aroma of anything and everything pumpkin spice. In Arizona, these things are honestly a ways off, but still, we have HOPE. Relief is on the horizon! This week’s temps are all under 100 degrees, so it’s time to break out the fall decor and put on a sweater!
I made these waffles last Saturday and we really loved them. I converted my very favorite Best Pumpkin Muffins into a waffle recipe and it worked out very well. I used McCormick’s new Pumpkin Pie Spice Extract to give them that unmistakable flavor that screams fall is here!
I love that this recipe uses a whole 15 ounce can of pure pumpkin puree, so they really are pumpkin waffles. One trick I’ve learned when it comes to making waffles extra light and airy is to separate the whites from the yolks, and whisk them for a few minutes until they are white and frothy. Then you add the whites last, gently folding them into the batter, incorporating as much air as possible. As a result they are moist and fluffy, with a nice crisp exterior. It really is worth the extra step!
We couldn’t decide if we liked them better with butter and syrup, or with homemade whipped cream and a sprinkle of ground cinnamon. You’ll have to try them both ways and let me know! They are definitely equally worthy of the titles dessert and breakfast.
I added some finely chopped pecans to the second batch I made and I think they were my favorite. Hope you get a chance to try them, and happy fall y’all!
PrintPumpkin Spice Waffles
Made with pure pumpkin puree and coconut oil, these waffles are moist, fluffy and ready for maple syrup!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 5-inch waffles 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Ingredients
- 1/2 cup coconut oil
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 15 ounces pure pumpkin puree
- 2 eggs (separated)
- 1/2 cup whole milk
- 1 teaspoon McCormick Pumpkin Pie Spice Extract*
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup finely chopped pecans (optional)
Instructions
- Preheat waffle iron according to directions.
- In a large bowl, whisk the coconut oil (in liquid form), both kinds of sugar, pumpkin puree, egg yolks, and milk together until smooth.
- Add the pumpkin pie spice extract and vanilla extract and stir.
- In a separate bowl mix the flour, baking powder, and salt together.
- Stir the flour mixture into the pumpkin mixture, just until combined.
- In the bowl of an electric mixer, whisk egg whites until they are white and fluffy with soft peaks.
- Carefully and gently fold the egg whites into the batter.
- Scoop about 3/4 cup of batter onto the waffle iron and cook (batter will be thick). My KitchenAid Waffle Baker timer was set for 3 minutes.
- Top with butter, syrup, whipped cream, and/or cinnamon if desired.
Notes
*If you can not find Pumpkin Pie Spice Extract, you can use the following substitution 2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg
Nutrition
- Serving Size: 1 Waffle
- Calories: 394
- Sugar: 27g
- Sodium: 346mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6.4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2.9g
- Protein: 5.7g
- Cholesterol: 48mg
Disclaimer: the links in this post for the waffle baker are Amazon affiliate links.
Made these this morning for the first time and they were DELICIOUS! It’s a wonderful seasonal waffle! I didn’t have coconut oil on hand so I used avocado oil instead. I also didn’t have the spice extract and instead, added a teaspoon of a spice blend I put together. The purée makes the waffles more moist than regular so getting it crispy took about 30 seconds longer on each side but the flavor is SO GOOD! I use an old school, cast iron waffle press to make waffles. I think the cast iron is the best thing to cook waffles in, rather than using a Teflon coated electric waffle press. These were so good. Thank you for the recipe! Adding it to my recipe box 😄
Delicious
Oh my goodness. These are so amazing! I may have added a bit extra pumpkin so had to add more flour but these are the best waffles I’ve ever had! Used fresh carving pumpkin and they were still great! Have another pumpkin uncarved that now I will cut up and cook for these very waffles! Huge batch too.