These pumpkin waffles are healthy, easy, and delicious topped with a sprinkling of chopped pecans and a drizzle of pure maple syrup!
Let’s soothe our melancholy October moods with waffles, shall we?
If there’s one thing people love in October, it’s easy pumpkin recipes. With the days getting so freaking short and the air turning downright freezing, we’re headed for a seasonal affective meltdown and we need something warm and cozy to dig into.
Pumpkin waffles are full of that pumpkin flavor everyone’s looking for right now with a hint of pumpkin spice. Which, if you’re not aware, is not actually the spice of a pumpkin, but all those warm spices like cinnamon, nutmeg, and allspice that go so well with it.
I love a waffle that’s crisp on the outside and fluffy on the inside. If you really want to take that up a notch, don’t be afraid to pop your waffle in the toaster after it comes out of the waffle iron. The waffle iron just can’t get it as crispy as the toaster can!
If you don’t already own a waffle iron (<— affiliate link) now is your time! I like to make big batches of waffles then store them in the freezer for the days ahead. You can also do fun things like make sandwiches in them!
I love serving pumpkin waffles to my kids for lunch, or for a lazy weekend breakfast. Add plenty of nuts to the top (or straight into the batter) for extra protein, or serve alongside scrambled eggs and breakfast potatoes.
These pumpkin waffles can be customized! Here are a few ideas to get you started:
- Add a handful of chopped pecans or walnuts to the batter
- Slather finished waffles with maple butter and sprinkle with powdered sugar
- Swap the cinnamon, nutmeg, and allspice for about 2 teaspoons of pumpkin pie spice
- Add a handful of chocolate chips to the batter, or dip cooked and slightly cooled waffles in melted chocolate
- Freeze the baked waffles in a zip top freezer bag, then pop in the toaster to reheat
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 1 ¼ cup buttermilk
- 1 cup pumpkin puree
- ½ cup full fat plain Greek yogurt
- 2 eggs
- 2 tablespoons coconut oil, melted
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- ¼ cup cornmeal
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¾ teaspoon salt
- In a large bowl, whisk together buttermilk, pumpkin puree, yogurt, eggs, coconut oil, maple syrup, and vanilla extract. Add the flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Fold the dry ingredients in with a wooden spoon or rubber scraper until just moistened. Do not overstir.
- Ladle the batter into a waffle iron and bake until brown and crisp on the outside. Repeat with the remaining batter.
- Serve waffles with butter, chopped pecans, and pure maple syrup.