Easy Pumpkin Waffles

Spoon drizzling honey over two pumpkin waffles served on a plate

Filled with a deep pumpkin spice flavour, these waffles are crispy delicious and a hit with both kids and adults. It's THE fall recipe to try when you want all the feels.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings waffles

Calories 188kcal

Author Richa

Ingredients

1 large Egg
2 tablespoon granulated Sugar
½ cup Pumpkin Puree
½ cup whole Milk
1 teaspoon Vanilla Extract
¾ cups All-purpose flour or use gluten-free flour to make these gluten-free
½ tablespoon Baking Powder aluminium-free
½ teaspoon Garam Masala or Pumpkin spice
½ teaspoon ground Cinnamon
½ teaspoon ground dry Ginger or saunth
¼ teaspoon Salt
3 tablespoon melted Butter

Instructions

Preheat your waffle iron. Mine is preheated when the light goes off.
Whisk together pumpkin puree, milk, vanilla, egg, garam masala, cinnamon, ginger and salt and whisk well.
Add sugar, flour, baking powder and butter and mix until just combined. The batter will look a little lumpy.
Brush the waffle iron with butter on both sides. Pour ¼ cup batter on the preheated waffle iron in the middle of the waffle plate and close the lid. Cook the waffles until golden and crisp for approx 2-3 minutes on each side (this will vary a little with each waffle iron).
Repeat with the remaining batter. Serve hot with butter and honey or maple syrup.

Video

Notes

It's important that the waffle iron is preheated before you pour the batter to get that crispy exterior. You should hear a sizzle when you brush the waffle plates.
As long as you see steam coming out of the waffle iron, the waffles are cooking. When it slows down, it might be time to check on your waffles.
Homemade Pumpkin Puree Recipe: Peel and slice or cube pumpkin. Steam it till the pumpkin is fork tender. Grind it to a smooth paste in a food processor or mixer grinder.

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