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Pasta Chicken

Autumn Pumpkin Waffles

Published: Nov 23, 2013 | 27 Comments

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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: 1/4 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
Print
Autumn Pumpkin Waffles
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

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. 

Course: Breakfast
Cuisine: American
Servings: 12 waffles
Calories: 120 kcal
Author: Julia
Ingredients
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 cup buttermilk
  • 1 cup pumpkin
  • 1/4 cup brown sugar
  • 2 eggs
  • 3 tablespoons butter , melted
Instructions
  1. Combine first 5 ingredients (dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg) in a medium bowl and mix thoroughly. Set aside.
  2. In a separate bowl, combine the next 5 ingredients (buttermilk, pumpkin, brown sugar, eggs, melted butter) and whisk to combine.
  3. Add dry ingredients to wet ingredients and whisk to combine.
  4. 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.

  5. Serve pumpkin waffles with real maple syrup or just eat them plain.

Nutrition Facts
Autumn Pumpkin Waffles
Amount Per Serving
Calories 120 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 37mg12%
Sodium 59mg3%
Potassium 149mg4%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 3340IU67%
Vitamin C 0.8mg1%
Calcium 62mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Breakfast, Cinnamon, Pumpkin, Recipe, Vegetables Published: Nov 23, 2013 27 Comments

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Comments

  1. Jill

    Oct 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

      Oct 14, 2014 at 3:01 pm

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

      Reply
  2. Katie

    Oct 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

      Oct 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

      Oct 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

    Apr 05, 2014 at 11:25 am

    Just made these waffles and they are perfect!

    Reply
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