This Pumpkin Belgian Waffles have a crispy exterior with light and fluffy inside and are spiced with warming cinnamon and nutmeg. Perfect for fall breakfast!!!
Waffles, WAFFLES, waaafles!!!
Crisp Fall mornings are made better with a plate of hot pumpkin spice waffles spread with a softened salted butter and warm maple syrup!
My favorite Pumpkin Belgian is
- Freezer friendly
Basic pantry ingredients:
All purpose flour, Sugar, Baking powder, cinnamon, nutmeg, eggs, Butter Milk and PUMPKIN. Nothing fancy!
How to make pumpkin waffles from scratch?
Whisk all dry ingredients together in bowl-1. Seperate eggs and beat egg whites into stiff peaks in bowl-2. Whisk egg yolks, melted butter, milk and pumpkin puree in bowl-3.
Stir bowl-3 ingredients into bowl-1 and then fold in the beaten egg whites. Make pumpkin waffle recipe as per manufactures instructions.
Tips and tricks:
Color – Cook waffles until they get a deep golden brown for GUARANTEED CRISPNESS! It took 6 to 7 minutes in my waffle iron.
Use light or golden brown sugar – Dark brown sugar will get the waffles a darker color before having a chance to crisp up. So, we highly recommend using light or golden brown sugar for the pumpkin waffle recipe.
Don’t over mix – As with all baking recipes, DO NO OVER MIX the batter.
Gently fold in egg whites – Be gentle while folding in the egg whites making sure not to deflate them.
Replace cinnamon and nutmeg with pumpkin spice
Milk – Whole milk if possible
Frozen Pumpkin Waffles
I usually make a double batch of this recipe, place cooled waffles in a ziplock bag and freeze for several weeks. My favorite way to re-heat them is to pop one or two waffles in a bread toaster, until hot and crisp. Great for weekday mornings!
Serve pumpkin Belgian waffles hot with a dab of softened SALTED butter and warm maple syrup (and some whipped cream will take it to a whole new level… just sayin)
It is absolutely ok to occasionally take a peak when the waffles are cooking. But, every time you open the iron, the steam tends to escape, resulting in a longer cooking time and not enough browning.
If your waffle iron has a non-stick surface, then it might not need to be greased. Otherwise, a coating a non-stick cooking spray is recommended before each use.
Generally, waffles take about 5 minutes (depends on the type of waffle iron and the heat setting). Belgian waffle take about a minute longer to crisp up.
More pumpkin recipes:
More Waffle recipes:
Healthy Waffles <— No added butter/oil/sugar
- 2 cups all purpose flour
- 1/4 cup packed brown sugar (light or golden, if possible)
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 3 eggs, separated
- 1 stick unsalted butter (1/2 cup), melted
- 1 and 1/2 cups milk
- 1 cup pumpkin
- Maple syrup, to serve
- Salted butter (room temperature), to serve
- Waffle maker
- Hand beate
1. Pre heat waffle iron.
2. Mix all dry ingredients in a large bowl and set aside.
3. Add egg whites into a medium bowl and beat with a hand held electric beater, until thick peaks form, set aside.
4. In a seperate medium bowl, add egg yolks, milk melted butter and pumpkin, whisk until combined well. Pour into the flour mixture and whisk until almost combined (don't over mix).
5 Using a rubber spatula, fold in the egg whites (don't over mix).
6. Make waffles according to manufactures instructions, until deep golden brown (it took about 6 minutes in my waffle iron).
Serve waffles hot with a dab of slated butter and maple syrup.
Keep waffles warm -Place cooked waffles on a wire rack lined baking sheet and keep in a 200° F oven, until serving time. The wire rack will ensure air circulation around the waffles, maintaining the crispness.
Color – Cook waffles until they get a deep golden brown for GUARANTEED CRISPNESS! It took 6 to 7 minutes in my waffle iron
Brown sugar - Dark brown sugar tends to make the waffles dark brown. So, try to use light or golden brown sugar.
Don’t over mix – As with all baking recipes, DO NO OVER MIX the batter
Milk – Whole milk if possible
Freeze leftovers - Place cooled waffles in a ziplock bag and freeze for several weeks.
Reheat frozen waffles - My favorite way to re heat them is to pop one or two waffles in a bread toaster, until hot and crisp.
Amount Per Serving: Calories: 218Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 74mgSodium: 272mgCarbohydrates: 25gFiber: 1gSugar: 5gProtein: 5g
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