BEST Pumpkin Belgian Waffles have a crispy exterior with light and fluffy inside and are spiced with warming cinnamon and nutmeg. Perfect for fall breakfast!!!
Looking for more pumpkin recipes this Fall? Check out these Almond Flour Pumpkin Pancakes.
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PUMPKIN BELGIAN WAFFLES
Fall mornings calls for crisp waffles with warm spices. You guys remember these amazing Belgian waffles or the Almond Flour Belgian Waffles? We gave a pumpkin twist to that recipe! These are simple to make with an electric beater. They’re a fall staple in our house, and we always look forward to them on a chilly Saturday morning.
They bake up crispy and fluffy perfection in your iron, ready to be loaded with your favorite toppings for breakfast or even dessert.
What type of spice to use?
Pumpkin is pretty bland right out of the can. Our favorite way to flavor it is with ground cinnamon and freshly grated nutmeg. But, a fresh spice blend (cinnamon, ginger, cloves and nutmeg) will be a warming addition as well.
Ingredients
The ingredients are super simple and probably items you already have on hand.
- Flour – plain all purpose flour.
- Eggs – Whipped eggs is one of the main secret in making these light and fluffy.
- Milk – You can use any preferred milk. Even almond or cashew milk will work just fine.
- Butter – Melted butter is an essential ingredient in making the best waffles from scratch.
- Pumpkin puree. Use 100% pure can and not the pumpkin pie filling by mistake, which has added spices and sugar.
- Baking powder – Gives the much needed lift.
- Sugar – Caramel notes from light or golden brown sugar compliments the squash.
- Spices – Ground cinnamon and freshly grated nutmeg.
PRO TIPS FOR SUCCESS
- 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 make them much darker before they crisp up.
- 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
TOPPING IDEAS
While we love to eat these with just a little butter and syrup, there are lots of fun topping options to try. Some of my favorite toppings are listed below:
- Powdered sugar – Dust it over the top with a sifter or spoon.
- Fresh fruit – Cinnamon apples or sliced bananas.
- Whipped cream – A dollop of whipped cream is always a good idea.
- Salted caramel sauce or dulce de leche.
- Nuts – Sliced almonds or chopped toasted pecans. Try these candied pecans or caramel walnuts instead.
- Make it a dessert – Top with vanilla ice cream and stovetop candied pecans.
HOW TO MAKE?
- Whisk dry – Whisk all purpose flour, brown sugar, spices, baking powder and salt in a bowl.
- Beat eggs – Beat egg whites in a bowl until stiff peaks form.
- Wet & Dry – Whisk egg yolks, milk, melted butter and pumpkin puree in another bowl. Stir in the dry ingredients. Fold the beaten whites.
- Cook – Make waffles according to manufactures instructions, until deep golden in color.
CAN U FREEZE?
These freeze beautifully! We like to make a double batch, place cooled guys in a ziplock bag and freeze for up to 2 months.
To reheat: Pop them into the bread toaster and cook them for a minute or two, until heated and crisp.
WHAT TO SERVE WITH THESE?
The classic way to enjoy these at home is a dab of softened salted butter and warm maple syrup. Some whipped cream makes them amazingly delicious.
FREQUENTLY ASKED QUESTIONS
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 Waffle recipes to try:
- Blueberry Waffles
- Belgian Waffles
- Easy Apple Waffles
- Dash Mini Waffle Maker Recipe
- Eggless Waffle Recipe from Scratch
- Oatmeal Waffles <—- popular recipe
- Healthy Waffles <— No added butter/oil/sugar
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Pumpkin Belgian Waffles
BEST Pumpkin Belgian Waffles have a crispy exterior with light and fluffy inside and are spiced with warming cinnamon and nutmeg. Perfect for fall breakfast!!!
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: 1Amount 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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