Pumpkin Belgian Waffles

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!!!

A stack of pumpkin Belgian waffles topped with butter and maple syrup in a white-blueish plate

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

  • Light
  • Fluffy
  • Crispy
  • Spiced
  • Easy
  • Freezer friendly
  • D-E-L-I-C-O-U-S

Ingredients:

Basic pantry ingredients:

All purpose flour, Sugar, Baking powder, cinnamon, nutmeg, eggs, Butter Milk and PUMPKIN. Nothing fancy!

A stack of pumpkin waffles on a white plate with softened butter and maple syrup

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.

Step-by-step phots:

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!

Serving suggestions:

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)

Is it safe to open the waffle iron when cooking?

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.

Should I spray my waffle iron?

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.

How long do waffles take to cook in a waffle iron?

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:

Pumpkin Spice Croissants

Pumpkin Churro Wontons

Cream Cheese Stuffed Pumpkin Spice Pancake Cups

Pumpkin Cheesecake Overnight Oats

Pumpkin Streusel Pancake Cups

A stack of pumpkin waffles on a white plate with softened butter and maple syrup

More Waffle recipes:

Belgian Waffles 

Gluten Free Sweet Potato Waffles

Gluten Free Oat Waffles

Avocado Waffles

Acorn Squash Waffles

Churro Waffles with Tres Leches Sauce

Yield: 12 Waffles

Pumpkin Belgian Waffles

Pumpkin Belgian Waffles

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!!!

Prep Time 6 minutes
Cook Time 18 minutes
Total Time 24 minutes

Ingredients

Dry ingredients

  • 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

Wet ingredients

  • 3 eggs, separated
  • 1 stick unsalted butter (1/2 cup), melted
  • 1 and 1/2 cups milk
  • 1 cup pumpkin

Additional ingredients

  • Maple syrup, to serve
  • Salted butter (room temperature), to serve

Items used

  • Waffle maker
  • Hand beate

Instructions

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.

Notes

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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 218Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 74mgSodium: 272mgCarbohydrates: 25gFiber: 1gSugar: 5gProtein: 5g

am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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