Pumpkin Waffles

These Pumpkin Waffles are soft and light with a pillowy texture. It captures Fall flavors with cozy cinnamon and plenty of pumpkin, and tastes amazing!

Course Breakfast

Cuisine American

Keyword pumkin waffles, pumpkin belgian waffles, pumpkin spice waffles, pumpkin waffles recipe

Prep Time 6

Cook Time 18

Total Time 24

Servings Waffles

Calories 174kcal

Author Maria Doss

Equipment

Ingredients

Dry ingredients

2 cups all purpose flour
¼ cup brown sugar light or golden
4 teaspoons baking powder
2 teaspoon ground cinnamon
½ teaspoon salt

Wet ingredients

3 eggs separated
1 stick unsalted butter, melted but not hot
1 + ¼ cups milk
1 cup pumpkin puree

Instructions

Pre heat waffle iron according to manufactures instructions.
Mix all dry ingredients in a large bowl and set aside.
Seperate the eggs, add egg whites into a medium bowl and the yolks into a larger bowl.
Beat the egg whites using an electric beater until thick and peaks begin to form.
Add milk, pumpkin puree and melted butter along with the egg yolks, and whisk until combined well.
Add the flour mixture and fold using a rubber spatula until it just combined. Add the beaten egg whites and fold gently until it is evenly combined.
Make waffles according to manufacture's instructions, until deep golden brown (it took about 6 minutes in my waffle iron).
Serve hot with warm maple syrup and softened salted butter.

Video

Notes

Use light or golden brown sugar and not dark brown. Dark brown sugar might brown them too much before they have to crisp up.

Fold the egg whites gently, making sure that you don't lose much of the air, causing them to deflate.

Cold eggs straight out of the refrigerator are easier to separate.

Use 100% pumpkin puree and not pumpkin pie filling.

Nutrition