Pumpkin Waffles

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These soft Pumpkin Waffles are the perfect fall breakfast to share with family and friends. The batter is ready in 10 minutes, and they are packed with pumpkin spice flavor and delicious with pecans and maple syrup.

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Prep Time10

Cook Time32

Total Time42

Servings: waffles (4-inch,10cm)

Calories: 142.5kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cups Self-Rising Flour (note 1)
3 tablespoons Unrefined Cane Sugar (note 2)
½ teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spices (note 3)
3 tablespoons Mild-Flavor Olive Oil (note 4)
½ cup Almond Milk (note 5)
½ cup Canned Pumpkin Puree (note 6)
1 teaspoon Vanilla Extract
Pecans or other nuts

US Customary - Metric

Instructions

Preheat the waffle iron - I am using a mini waffle iron, which makes waffles 4 inches wide (10cm).
In a mixing bowl, whisk the self-rising flour, cinnamon, pumpkin pie spices, and sugar.
Add pumpkin puree, oil, almond milk, and vanilla extract.
Whisk again until a thick, elastic batter forms.
Scoop about 3 tablespoons of batter, release it on the warm, oiled waffle iron, close the waffle iron, and cook for 4 minutes without opening.
Open gently, check if it's cooked through, or keep cooking for an extra 30 seconds to 1 minute.
Cool down on a cooling rack. Re-oil the waffle iron plates with cooking oil spray, and repeat the steps above to make 8 waffles of 4 inches.
Serve as a stack, with yogurt, maple syrup, and chopped nuts like pecans or walnuts.
The waffles soften as they cool down. You can crisp the waffles a little by placing them in a bread toaster or air fryer at 320°F (160°C) for 2-3 minutes.

Notes

Note 1: Or make your own, stir 1 1/4 cup flour with 1 3/4 teaspoon baking powder. For a gluten-free option, use my gluten-free guide.

Note 2: Or coconut sugar, brown sugar, or allulose.

Note 3: Or 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon all-spices.

Note 4: Or any mild-flavor oil you love, or melted plant-based butter. You can't skip or replace the oil; the batter will stick to the waffle iron plates.

Note 5: Or any milk you love.

Note 6: I didn't try homemade pumpkin puree. It might require more flour, or the waffles will be too wet/moist.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store in the fridge for up to 3 days or freeze in airtight Ziploc bags for up to 1 month. Rewarm in a bread toaster or oven.

Nutrition