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 mins
Cook Time18 minutes mins
Total Time38 minutes mins
Course: Breakfast
Cuisine: American
Servings: 6 Waffles
Calories: 467kcal
- 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
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.
- 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.
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