Pumpkin Waffles Recipe
Enjoy your fall mornings with homemade pumpkin waffles filled with fall flavors. These are fluffy, crunchier, and flavorful pumpkin waffles.
Equipment
Ingredients
- 1½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- 1 cups cup milk
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 cup Pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Mix flour, sugar, baking powder, spices, and salt in a large bowl and set aside. Whisk together milk, vegetable oil, pumpkin puree, vanilla extracts, and eggs in another bowl.
- Fold wet ingredients into dry ingredients. Allow the batter to sit for 5 minutes before using.
- Step 2
- Preheat a waffle iron according to the brand instructions, and lightly coat it with butter using a pastry brush or paper towel. Cook waffles (about ½ cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready or keep them warm in a 200-degree oven until ready to serve.
Notes
How to Freeze Waffles
Fully cooked waffles can be frozen in resealable, airtight plastic bags for up to 3 months. To reheat the waffles, put them in the toaster (use a light setting), and they come out nearly as well as freshly made and sometimes slightly crunchier.
Fully cooked waffles can be frozen in resealable, airtight plastic bags for up to 3 months. To reheat the waffles, put them in the toaster (use a light setting), and they come out nearly as well as freshly made and sometimes slightly crunchier.
Nutrition
Calories: 321kcalCarbohydrates: 36gProtein: 7gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 59mgSodium: 445mgPotassium: 203mgFiber: 2gSugar: 10gVitamin A: 6501IUVitamin C: 2mgCalcium: 195mgIron: 3mg
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