These are the softest, fluffiest fall-flavored Pumpkin Spice Waffles you will taste. Seasonal spices, brown sugar, and vanilla infuse the pumpkin so they’re bursting with flavor and will scent the entire house. Freezer-friendly and easy to prepare, makes these a fall breakfast must.
Why This Recipe Works
These fall-flavored waffles truly are the softest and fluffiest waffles ever and they make a decadent seasonal breakfast. Some waffles are light and airy, and some waffles, such as Belgian waffles tend to be crispier, but these have a smooth dense texture that’s also soft. This results in a richer flavor.
You can easily make these waffles ahead and they’re also freezer friendly, which makes them a great option for busy mornings. I prefer to make these on the weekends though so I can savor every single delicious bite.
These pumpkin spice waffles make the ultimate fall indulgence and are even better topped with whipped cream and maple syrup. If you love pumpkin then you’ll also love this Pumpkin Bread or if you want something a little healthier after these waffles then try this Gluten-Free Pumpkin Muffins recipe.
Ingredients Needed
Ingredient Notes
- Olive Oil: I choose to use a good quality olive oil for this recipe, but you can swap it for melted butter as well, which will make a lighter and less dense waffle, or you can use melted coconut oil for a healthier option.
- Pumpkin Spice: I now keep this spice on hand, but if you don’t have any you can mix 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 a teaspoon allspice, and 1/2 teaspoon of ground nutmeg.
- Eggs: the eggs in this recipe are separated because you will beat the egg whites into stiff peaks and then fold them into the batter. This is the secret to super soft waffles.
Recipe Variations
Waffles are one of the most versatile recipes because you can swap or change any of the ingredients. You can do that with this recipe too without changing the flavor or texture much.
- Make them gluten-free. If you’d like to make a gluten-free waffle then change the flour to a measure-for-measure gluten-free version.
- Dairy-free pumpkin waffles. Swap the whole milk for a dairy free version. I like to use oat milk as a replacement.
- For a nutty rustic taste use whole wheat flour instead of all-purpose flour.
Step-by-Step Instructions
- Step 1: In a large bowl whisk the melted coconut oil, granulated sugar, brown sugar, pumpkin puree, egg yolks only, milk, and vanilla extract together until fully combined.
- Step 2: In a separate bowl mix the flour, baking powder, pumpkin pie spice, and salt until well combined.
- Step 3: Place the flour mixture into the wet ingredients and stir until just combined. Don’t overmix.
- Step 4: In the bowl of an electric mixer fitted with the whisk attachment, or using a medium mixing bowl and a handheld mixer, whisk the egg whites on medium-high speed until white and fluffy with soft peaks, about 8 to 10 minutes.
- Step 5: Gently fold the egg whites into the waffle mixture with a spatula. This step takes a few minutes, don’t rush folding in the egg whites.
- Step 6: Scoop about 3/4 cup of waffle batter out and pour onto the prepared waffle iron. On average cook each waffle for about 3 minutes or using the medium setting on your waffle iron.
Helpful Equipment
It’s not necessary to purchase all these items, but they’re helpful when preparing this recipe, especially the waffle maker, which is my favorite.
- Large Mixing Bowl
- Measuring Cups and Spoons
- Wire Whisk
- Stand Mixer or Handheld Mixer
- Rubber Spatula
- Waffle Maker
Recipe Notes and Expert Tips
- Batter is too thin? This waffle batter should be thick and not runny. When you pour it onto the waffle iron you should need a spatula or spoon to help transfer it from the measuring cup. If your batter appears too thin or runny you can add flour, 2 tablespoons at a time, until it thickens.
- Don’t rush folding in the egg whites because the soft peaks could break down. Gently fold them in until they’re fully incorporated into the batter.
- You’ll want to bake these waffles on a medium-high setting to ensure the bake correctly and the center is fluffy and not too dense.
Storing Information
- Freezing Instructions: Prepare the waffles according to the recipe and let them cool completely on a wire rack. You can place them individually in a freezer-safe bag or place them in a single layer on a baking sheet and freeze them for 1 hour before then placing them all in the same freezer-safe container. Frozen waffles will last for up to 3 months in the freezer.
- To Thaw: Place the waffles in the refrigerator to thaw overnight or heat them in the microwave. For crispier waffles place them on a baking sheet and toast them in the oven at 350ºF for about 10 to 15 minutes.
- To Store: These waffles are best kept in the refrigerator in an air-tight container or zip-top bag. They will last for a week in the fridge.
FAQs
Yes, you can make the waffles ahead, however, you can’t make the batter ahead. Since the batter has fluffy egg whites folded in it will fall or deflate a bit if made ahead. To make the waffles ahead prepare the recipe as directed and then let the waffles cool completely on a cooling rack. Store them in an ai-tight container in the fridge. When you’re ready to serve them toast them in a toaster oven or conventional oven at 350ºF for about 10 to 15 minutes.
More Pumpkin Breakfast Recipes
If you made these Pumpkin Spice Waffles I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Pumpkin Spice Waffles
Equipment
- Large Mixing Bowl
- Measuring Cups and Spoons
- Wire Whisk
- Stand Mixer or Handheld Mixer
- Rubber Spatula
- Waffler Maker
Ingredients
- 1/2 cup Coconut Oil melted
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 15 ounces Pumpkin Puree
- 2 Eggs separated
- 1/2 cup Whole Milk
- 1 teaspoon Vanilla Extract
- 1½ cups Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Salt
Instructions
- Preheat the waffle iron and spray with cooking spray.
- In a large bowl whisk the melted coconut oil, granulated sugar, brown sugar, pumpkin puree, egg yolks only, milk, and vanilla extract together until fully combined.
- In a separate bowl mix the flour, baking powder, pumpkin pie spice, and salt. Add the flour mixture to the wet ingredients and stir until just combined.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until white and fluffy with soft peaks, about 8 to 10 minutes set on medium-high speed.
- Gently fold the egg whites into the waffle mixture with a spatula.
- Scoop about 3/4 cup of waffle batter out and pour onto the prepared waffle iron. On average cook each waffle for about 3 minutes or using the medium-high setting on your waffle iron.
Notes
- Batter is too thin? This waffle batter should be thick and not runny. When you pour it onto the waffle iron you should need a spatula or spoon to help transfer it from the measuring cup. If your batter appears too thin or runny you can add flour, 2 tablespoons at a time, until it thickens.
- Don’t rush folding in the egg whites because the soft peaks could break down. Gently fold them in until they’re fully incorporated into the batter.
- You’ll want to bake these waffles on a medium-high setting to ensure they bake correctly and the center is fluffy and not too dense.
Storing Information
- Freezing Instructions: Prepare the waffles according to the recipe and let them cool completely on a wire rack. You can place them individually in a freezer-safe bag or place them in a single layer on a baking sheet and freeze them for 1 hour before then placing them all in the same freezer-safe container. Frozen waffles will last for up to 3 months in the freezer.
- To Thaw: Place the waffles in the refrigerator to thaw overnight or heat them in the microwave. For crispier waffles place them on a baking sheet and toast them in the oven at 350ºF for about 10 to 15 minutes.
- To Store: These waffles are best kept in the refrigerator in an air-tight container or zip-top bag. They will last for a week in the fridge.
