• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Autumn Pumpkin Waffles

    Published: Nov 23, 2013 / 27 Comments

    8.6K shares
    • Facebook36
    Recipe Print

    Pumpkin Waffles - perfect Autumn breakfast. The waffles are made with buttermilk, brown sugar, pumpkin puree and spices: ginger, cinnamon, nutmeg. Great recipe to make for Thanksgiving breakfast.

    Pumpkin waffles with maple syrup

    Fall and Winter are perfect time to make these pumpkin buttermilk waffles! Imagine cozying up around the kitchen table with a cup of hot coffee or tea and, while it snows or rains outside, enjoying a slice of the cinnamon pumpkin waffle sprinkled with a real maple syrup:

    Pumpkin buttermilk waffles with maple syrup

    It's a pure comfort! If you love pumpkin, you're going to love these freshly made pumpkin-buttermilk waffles.

    These little breakfast treats are full of pumpkin flavor as they are stuffed to the brim with pumpkin puree: I made sure to use as much pumpkin as I could fit into this recipe proportion-wise: 1 cup of pumpkin puree per 1 cup of buttermilk + 1 cup of flour.

    Pumpkin waffles with maple syrup

    They are spiced up with all classic Fall flavors: cinnamon, ginger, and nutmeg. I am also using just the right amount of brown sugar: ¼ cup - not overly sweet but sweet enough to make you feel like you're eating a slice of pumpkin pie!

    Top these waffles with REAL maple syrup, or just eat them plain with a cup of slightly sweetened tea or coffee. These are so delicious on their own, they don't really need any topping.

    Pumpkin waffles with maple syrup

    Tips for making pumpkin waffles

    • Pumpkin waffles are moister and denser than regular waffles, so they will need a little longer time to cook in a waffle maker.
    • Also, make sure to heat your waffle maker really well and spray it with non-stick spray before pouring the pancake batter.

    It is also comforting to know that these waffles have quite a few nutrients thanks to 1 cup of pumpkin! It's a pretty healthy breakfast if you think about it: 1 cup of pumpkin puree , only 3 tablespoons of butter for 12 waffles. Definitely more nutritious than your regular waffles. Can't wait to try making these with whole wheat flour. I bet they would come out just as good as these, if not better!

    Other pumpkin breakfast recipes

    • Pumpkin Banana Chocolate Chip Muffins
    • Pumpkin Banana Bread with Apples
    • Pumpkin Pancakes with Cinnamon Apples
    pumpkin waffles
    4.67 from 3 votes

    Autumn Pumpkin Waffles

    These pumpkin waffles are made with buttermilk, brown sugar, pumpkin puree and spices: ginger, cinnamon, nutmeg.  Autumn breakfast recipe.  Perfect for Thanksgiving or Christmas breakfast menu. 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Breakfast
    Cuisine American
    Servings 12 waffles
    Calories per serving 120 kcal
    Author: Julia

    Ingredients

    • 1 ¼ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon cinnamon
    • ¼ teaspoon ginger
    • ⅛ teaspoon nutmeg
    • 1 cup buttermilk
    • 1 cup pumpkin
    • ¼ cup brown sugar
    • 2 eggs
    • 3 tablespoons butter , melted

    Instructions 

    • Combine first 5 ingredients (dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg) in a medium bowl and mix thoroughly. Set aside.
    • In a separate bowl, combine the next 5 ingredients (buttermilk, pumpkin, brown sugar, eggs, melted butter) and whisk to combine.
    • Add dry ingredients to wet ingredients and whisk to combine.
    • Preheat waffle iron until it’s very hot. When the waffle iron is very hot, spray it with non-stick spray. Pour just enough pumpkin waffle batter to cover the bottom, and cover with the top portion of waffle iron. Cook for a longer time than your usual regular waffles. Repeat.
    • Serve pumpkin waffles with real maple syrup or just eat them plain.

    Nutrition

    Nutrition Information
    Autumn Pumpkin Waffles
    Amount per Serving
    Calories
    120
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    2
    g
    13
    %
    Cholesterol
     
    37
    mg
    12
    %
    Sodium
     
    59
    mg
    3
    %
    Potassium
     
    149
    mg
    4
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    3340
    IU
    67
    %
    Vitamin C
     
    0.8
    mg
    1
    %
    Calcium
     
    62
    mg
    6
    %
    Iron
     
    1.1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword buttermilk waffles, pumpkin waffles, thanksgiving breakfast
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Pumpkin Coconut Soup with Caramelized Pecans
    Apple Pumpkin Bundt Cake »
    8.6K shares
    • Facebook36

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Jill

      October 12, 2014 at 9:33 pm

      Amazingly good! I doubled the recipe, using 1 cup wheat and 1 all purpose flour. Added flaxseed meal and used milk plus lemon juice for the buttermilk. My entire family devoured these!!!

      Reply
      • Julia

        October 14, 2014 at 3:01 pm

        Jill, thank you - glad you liked it! Wheat flour would be perfect in these waffles!

        Reply
    2. Katie

      October 11, 2014 at 9:34 am

      Thought I would leave a comment in case I wasn't the only one, but I couldn't get these waffles to work for me. I've tried them twice and they just won't cook through. I leave them in long enough that the waffles are almost getting too dark/burnt on the outside and they are still not cooked through on the inside. I tried a different recipe to make sure it wasn't my waffle iron and had no problems with that recipe. Bummer!

      Reply
      • Julia

        October 14, 2014 at 3:02 pm

        I am thinking maybe use more flour next time. Maybe the batter was too thin. I need to make these again to see if I run into a similar issue.

        Reply
      • Joyce

        October 27, 2020 at 11:06 pm

        I had the same problem, they just wouldn't cook inside no matter how long I cooked them. I liked the flavor but not sure how to correct the problem. I used only 3/4 cups buttermilk because it seemed like way to much for 1 cup of flour.

        Reply
    3. Jessica

      April 05, 2014 at 11:25 am

      Just made these waffles and they are perfect!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I have made and tested all of the recipes presented on this site personally.

    I also personally do all of the writing and the original photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.