Recipe: Pumpkin Waffles

There is nothing better for breakfast than warm Belgian waffles straight out of the waffle iron!  There’s something just so homey about it.  I make them a lot on the weekends when I have time and then toss the extras in the refrigerator or freezer so I can enjoy them all week long.  Keeping with the pumpkin theme of the week, I found an awesome recipe on a blog dedicated specifically to pumpkin waffles!!  How perfect!!

Homemade Pumpkin Waffles Recipe |

I made them exactly the way the recipe said.  There were definitely a lot of ingredients and a lot of different steps, but I can honestly say I wouldn’t change a thing!  They were delicious, dense, and very filling, so I only needed to eat one to fill me up!
Pumpkin Waffles

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Recipe will make about 4 round Belgian waffles.

Pumpkin Waffles


  • 1/4 cup light brown sugar
  • 3 tablespoons cornstarch
  • 1 1/4 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 teaspoon cinnamon
  • 2 teaspoons dried ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon dried nutmeg
  • 2 eggs
  • 1 cup milk
  • 1 cup canned pumpkin
  • 4 tablespoons of melted, unsalted butter


  • Prep your waffle iron as you usually would (I typically coat mine lightly with vegetable oil).
  • Pre-heat waffle iron.
  • Mix your brown sugar and cornstarch in a bowl with a whisk to break up the cornstarch. Next, add in all remaining dry ingredients (flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg) and mix with the whisk well to blend. Set aside.
  • Using two additional bowls, separate your egg whites into one bowl and your yolks into the other.
  • Add your pumpkin and your milk to the egg yolks and whisk until blended. Set aside.
  • Whip the egg whites on high with a hand mixer on high for about 2 minutes. They will become fluffy. Now, set this aside.
  • Pour the melted butter into your pumpkin/milk/egg yolk mixture and whisk.
  • Add the pumpkin mixture to the dry ingredients and continue whisking to blend.
  • Pour your whipped egg whites into the rest of the ingredients and fold in with a spatula. Continue blending until you don't see any of the white anymore.
  • Pour your batter into your waffle iron. I found that because these were denser waffles, they took longer than a typical waffle to cook. (My best advice would be to go with how long you normally cook your waffles, and then just leave them in a little longer and continue checking on them)
Recipe Management Powered by Zip Recipes Plugin
Recipe Adapted from: Pumpkin Waffles Blog

xoxo, Food Marriage