Pumpkin Waffles
Beat the fall blues with these amazing spiced pumpkin waffles. You'll love this easy to make recipe.
Ingredients
- 1 ½ cup all purpose flour
- 3 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup milk
- 1 cup pumpkin puree
- ¾ cup brown sugar packed
- 2 large eggs
- ¼ cup vegetable oil
Instructions
- Preheat your waffle iron or pan according to the manufacturer's directions.
- Whisk the dry ingredients; 1 ½ cup all purpose flour, b3 teaspoons baking powder, 2 teaspoons pumpkin pie spice, b1 teaspoon baking soda and ¼ teaspoon salt, until well blended in a large bowl. Set aside.
- Whisk the wet ingredients; 1 ½ cup milk, 1 cup pumpkin puree, ¾ cup brown sugar, 2 large eggs, and ¼ cup vegetable oil, until completely combined in a medium bowl.
- Pour the wet ingredients into the dry ingredients and stir together until just combined. Avoid over-stirring.
- Allow your pumpkin waffle batter to sit for 3-5 minutes.
- Spray or grease your waffle pan/iron with oil if required.
- Scoop the batter into the waffle pan. Cook until the waffles become fragrant and the steam slows. About 3-5 minutes, depending on waffle iron.
Notes
to store for a couple days:
- Cool waffles completely on a wire MESH COOLING RACK, then transfer to an airtight container or GALLON ZIPLOCK BAG.
- Place waffles in the fridge and eat within 3 days.
to store for a couple months:
- Cool waffles to room temperature on a wire MESH COOLING RACK, then place the rack right into the freezer and freeze until completely frozen.
- Once waffles are completely frozen transfer to a GALLON ZIPLOCK BAG.
- Keep waffles in the freezer for up to 3 months.
to reheat:
