Why you’ll love these Homemade Waffles:

1. Perfect Fall Flavor: The combination of pumpkin, warm spices, and crunchy pecans brings all the best flavors for Fall mornings.
2. Quick and Easy to Make: This recipe uses simple, pantry-friendly ingredients and requires minimal prep time, making it perfect for a cozy weekend brunch or even busy weekday mornings. 
3. Versatile and Customizable: These waffles can be dressed up or down to suit your tastes. Top them with maple syrup, whipped cream, caramel sauce, or even a scoop of vanilla ice cream for an indulgent dessert-style waffle! 

What you will need to make these Pumpkin Waffles:

• All-purpose flour: Provides structure to the waffles, allowing them to hold their shape.
• Brown sugar: Adds sweetness and a subtle molasses flavor, enhancing the pumpkin spices.
• Baking powder: Helps the waffles rise, making them fluffy and light.
• Ground cinnamon, ginger, nutmeg, and cloves: These spices create a warm, classic pumpkin spice flavor. You can also just use pumpkin pie spicel 
• Baking soda: Works with the buttermilk to help the waffles rise and brown.
• Salt: Balances the sweetness and enhances the flavor of the spices.
• Eggs: Provide moisture and help bind the ingredients, contributing to the waffles’ texture.
• Buttermilk: Adds moisture, a slight tang, and helps make the waffles tender.
• Canned pumpkin pie filling: Pumpkin purée gives the waffles their pumpkin flavor and adds moisture.
• Butter, melted: Adds richness and helps create a crisp texture on the outside.
• Nonstick cooking spray: Ensures the waffles don’t stick to the waffle iron.
• ​Roasted pecans: Add crunch and a contrast of flavors to complement the waffles.

How to Make Pumpkin Waffles

Start by preparing the dry ingredients. In a small mixing bowl, whisk together the flour, brown sugar, baking powder, ground cinnamon, ground ginger, nutmeg, baking soda, salt, and ground cloves. This combination of dry ingredients lays the foundation for the warm, spiced flavors.

In a separate large bowl, beat the eggs, buttermilk, melted butter, and vanilla together. Once the wet ingredients are well-combined, gently fold in the canned pumpkin until just incorporated. The pumpkin adds moisture and a seasonal touch, while the butter contributes richness to the batter.

Next, combine the dry ingredients with the wet mixture. Stir just until the batter is nearly smooth; a few small lumps are okay. Avoid overmixing, as it can lead to dense waffles.

Preheat your oven to 200°F (95°C) to keep the waffles warm as you make them. Spray your waffle iron with nonstick cooking spray and preheat it, acording to the waffle iron’s instructions.  This helps prevent the batter from sticking and makes it easier to remove the waffles.

For an 8-inch round waffle iron, use about 1/3 cup of batter per waffle. Reduce the heat to its lowest setting and cook for 2 to 3 minutes, or until the steam from the waffle iron subsides or the indicator light goes off. Open the iron and check if the waffles are light brown and still soft to the touch.

To achieve a crispy edges, cook the waffles for a second round, checking after 1 minute, then again after 2 minutes to avoid over-browning. This double-cooking method helps create a perfectly crispy texture while keeping the inside tender.

If you’re making waffles for a group, place the finished waffles on a wire rack in a baking pan in the oven to keep them warm. This will help maintain their crispness without becoming soggy.

Serve the waffles with butter, warm pure maple syrup, and a generous sprinkle of whole roasted sweet and spicy pecans for a delightful crunch. Enjoy this cozy and flavorful breakfast treat!

 

Roasting the pecans matters

How to roast pecans for these pumpkin waffles:

Ingredients:

• 1/4 cup raw pecan halves
• Cooking spray
• A pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Prepare the pecans: Lightly coat the pecans with cooking spray to ensure even roasting. Sprinkle with a pinch of salt if desired.
3. Spread on a sheet pan: Place the pecans on a baking sheet in a single layer. You can use a small section of the pan or line it with foil or parchment paper for easy cleanup.
4. Roast in the oven: Roast for 5-8 minutes, stirring once halfway through. Watch closely to avoid burning, as the small amount roasts quickly.
5. Cool: Allow the pecans to cool on the pan. They’ll continue to crisp up as they cool.

How to Make Pumpkin Pecan Waffles

Start by preparing the dry ingredients. In a small mixing bowl, whisk together the flour, brown sugar, baking powder, ground cinnamon, ground ginger, nutmeg, baking soda, salt, and ground cloves. This combination of dry ingredients lays the foundation for the warm, spiced flavors.

In a separate medium-sized bowl, beat the eggs. Add the remaining wet ingredients, and whisk together. Once the wet ingredients are well-combined, gently fold in the canned pumpkin until just incorporated. The pumpkin adds moisture and a seasonal touch, while the butter contributes richness to the batter.

Next, combine the flour mixture with the wet mixture. Stir just until the batter is nearly smooth; a few small lumps are okay. Avoid overmixing, as it can lead to dense waffles.

Preheat your oven to 200°F (95°C) to keep the waffles warm as you make them. Spray your waffle iron with nonstick cooking spray and preheat it. This helps prevent the batter from sticking and makes it easier to remove the waffles.

For an 8-inch round waffle iron, use about 1/3 cup of batter per waffle. Reduce the heat to its lowest setting and cook for 2 to 3 minutes, or until the steam from the waffle iron subsides or the indicator light goes off. Open the iron and check if the waffles are light brown and still soft to the touch.

For best results to achieve a crispy exterior, cook the waffles for a second round, checking after 1 minute, then again after 2 minutes to avoid over-browning. This double-cooking method helps create a perfectly crispy texture while keeping the inside tender.

If you’re making waffles for a group, place the finished waffles on a wire rack in a baking pan in the oven to keep them warm. This will help maintain their crispness without becoming soggy.

Serve the waffles with butter, warm maple syrup, and a generous sprinkle of whole roasted sweet and spicy pecans for a delightful crunch. If you do not want the pecans, top with your favorite toppings. Enjoy this cozy and flavorful breakfast treat!

Easy Pumpkin Pecan Waffles Recipe: A Brunch Favorite

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Course: Breakfast

Cuisine: American

Keyword: brunch, pumpkin pecan waffles, pumpkin spice, waffles

Servings: 6 waffles

Calories: 231kcal

Author: Bruce and Dina

Equipment

• large mixing bowl
• mixing bowl
• Measuring spoons
• measuring cups
• Spatula
• Waffle Iron

Ingredients

Ingredients for Pumpkin Spice Waffles:

• 1 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1-1/4 cups buttermilk
• 1/2 cup canned pumpkin
• 2 tablespoons butter melted
• Nonstick cooking spray
• 1/2 cup Roasted pecans

Instructions

Instructions for Pumpkin Pecan Waffles:

• First, in  a small mixing bowl whisk together the dry ingredients.
  1 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon ground cloves
• Next, in a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.Now, Gently fold in pumpkin puree into wet ingredients
  2 large eggs, 1-1/4 cups buttermilk, 2 tablespoons butter, 1/2 cup canned pumpkin
• Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain-do not over mix.
• Set oven to 200F , to keep waffles warm as you make them.
• Spray your waffle iron with a non-stick cooking spray before preheating it.
  Nonstick cooking spray
• For an 8″ round waffle iron, use about 1/3 cup batter. Reduce heat to lowest and cook for 2 to 3 minutes, until the iron stops steaming or light goes off.
• Open and check waffles, they will be light brown and still soft to touch
• Give waffles the 2nd round to crisp, checking after 1, and then 2 minutes, to not over-brown!
• If making for a crowd, keep warm on a wire rack in a pan in the oven. Serve with butter, warm maple syrup and top with whole spicy pecans. Enjoy!
  1/2 cup Roasted pecans

Nutrition

Serving: 2waffles | Calories: 231kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 314mg | Potassium: 116mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3392IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg

Tried this recipe?Let us know how it was!

More Pumpkin Recipes to Fall in Love with:

• Pumpkin Cheesecake
• Pumpkin Chiffon Pie
• Pumpkin Pancakes