Pumpkin Waffles with Whipped Topping and Chopped Nuts Recipe
These Pumpkin Waffles are a delightful fall-inspired breakfast treat featuring warm pumpkin flavors and pumpkin pie spices. Crispy on the outside and tender on the inside, they are perfect for cozy mornings and serve 12 people generously. Topped with whipped cream, maple syrup, and nuts, these waffles blend seasonal spices with a moist, fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1 (15 ounce) can pure pumpkin (1 and 3/4 cups)
- 1 and 3/4 cup whole milk
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For Serving
- Whipped topping
- Pumpkin pie spice
- Maple syrup
- Chopped pecans or walnuts
Instructions
- Preheat waffle iron: Preheat a Belgian waffle iron according to the manufacturer’s directions to ensure even cooking and a crispy exterior.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, light brown sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt until combined evenly.
- Combine wet ingredients: In another bowl, whisk together the pure pumpkin, whole milk, lightly beaten eggs, melted and cooled unsalted butter, and vanilla extract until the mixture is smooth and uniform.
- Mix batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; the batter will be thick, so avoid over-mixing to keep waffles tender.
- Cook waffles: Spray the waffle iron with non-stick cooking spray. Add about 1/3 cup of batter per waffle section. Close the lid and cook each side for approximately 2-3 minutes until the waffles turn golden brown and crispy on the outside.
- Keep warm: Carefully remove the waffles onto a baking sheet sprayed with non-stick spray. Place them in a warm oven to keep warm while cooking the remaining batter to serve all waffles hot.
- Serve and garnish: Serve waffles topped with maple syrup, whipped topping, a sprinkle of pumpkin pie spice, and chopped pecans or walnuts for crunch and added flavor.
Notes
- Use a Belgian waffle iron for thick, crispy waffles with deep pockets perfect for holding syrup and toppings.
- Do not over-mix the batter to avoid tough waffles — a few lumps are okay.
- Keep cooked waffles warm in a low oven (200°F) while finishing the batch.
- Feel free to substitute whole milk with a plant-based milk for a dairy-free option.
- To make ahead, waffles can be frozen and reheated in a toaster or oven for quick mornings.
