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Stack of pumpkin spice waffles with whipped cream on top.
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5 from 28 votes

Pumpkin Spice Waffles

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.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Breakfast
Cuisine: American
Servings: 6 Waffles
Calories: 467kcal
Author: Aimee Mars

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
  • 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.

Nutrition

Serving: 1waffle | Calories: 467kcal | Carbohydrates: 67g | Protein: 7g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 57mg | Sodium: 235mg | Potassium: 453mg | Fiber: 3g | Sugar: 38g | Vitamin A: 11142IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 3mg