Every boy and every girl – spice up your life! Anyone else a Spice Girls fan? I couldn’t resist. This time of year we’re all spicing up our lives – with pumpkin spice that is. Pumpkin is IN along with other seasonal flavors like cinnamon, maple, and chai. Now’s the time to spice things up in the kitchen and bring some fall favorites to your table.
These pumpkin spice waffles are one of my go-to breakfast recipes from now through the holiday season. Whether are looking for an excuse to use up the big batch of slow cooker pumpkin puree you made this week or want to put a seasonal treat on the table for Thanksgiving, it’s always a good time for these waffles.
Make a big batch for a holiday breakfast or make them when you’re meal-prepping for the week. Freeze them in bags and quickly reheat in the morning in the oven or toaster.
Serve theses waffles with maple syrup, butter and cinnamon sugar, or pumpkin butter for a super seasonal snack. Go ahead and leave your waffle maker on the counter – these will be on your table throughout pumpkin season.
2 cups flour
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice
1 teaspoon salt
1 1/4 cups milk
1 cup canned pumpkin
1/3 cup vegetable oil
2 tablespoons sugar
Cinnamon Butter, softened and maple syrup
Heat waffle baker.
In a large bowl, combine flour, baking powder, pumpkin pie spice and salt. Set aside.
In a small bowl, whisk together milk, pumpkin, oil, sugar and eggs.
Gradually add milk mixture to flour mixture. Stir until just blended.
Pour batter into waffle baker. For amounts of batter to use and cooking times, follow your waffle baker directions. Be sure to bake until steam stops escaping from waffle baker and waffles are golden brown.
To serve, spread waffles with cinnamon butter and drizzle with maple syrup.
Test Kitchen Tips:
Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mix waffles are done in about 5 minutes. Made from scratch recipes take a few minutes more.
The Belgian waffle grid holds more batter than a traditional grid. Recipes give a range of batter to use, for example, 1/2 to 3/4 cup. The larger amount should be used for a Belgian waffle grid. For this recipe, we used 2/3 to 1 cup batter.
While finishing the rest of the batch of waffles, keep the baked waffles warm and crisp by placing directly on the rack in a 200°F oven.
Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.
Other breakfast recipes:
Fuel Up with Cranberry No-Bake Energy Bites
PB&J Breakfast Bowl