These melt-in-your mouth, aromatic, and delicious waffles are the perfect pumpkin waffles for any fall breakfast or brunch. Enjoy!

Perfect Pumpkin Waffles

Mommy Crusader Being a Mommy, Cooking and Recipes, Fall, Family Fun 6 Comments

I gave my sweet husband a challenge today. I asked him to make waffles using the left over pumpkin puree in the fridge. After first consulting a few of the recipe books in our kitchen, and not seeing what he liked, he decided to get creative. He ended up with the perfect pumpkin waffles!

These melt-in-your mouth, aromatic, and delicious waffles are the perfect pumpkin waffles for any fall breakfast or brunch. Enjoy!

The recipe was created by my husband looking at several other pumpkin recipes, taking the parts that looked like they would work, mixing in a waffle recipe, and mixing all of that together. The spices from all the pumpkin recipes were basically the same, just in different ratios. My husband said he decided just to make the spices for this recipe “easy”—a simple ratio, that’s easy to remember – 1 to 1 to ½. That’s my husband, the math teacher.

Here are some noteworthy things about this recipe:

First, the batter is going to look runny. It will be tempting to add a bit more flour after the dry and wet ingredients have been mixed. I even told my husband he needed to add more flour. He didn’t, and we are glad he didn’t. The pumpkin in the recipe helps the waffles stabilize and solidify. Don’t add extra flour.

These melt-in-your mouth, aromatic, and delicious waffles are the perfect pumpkin waffles for any fall breakfast or brunch. Enjoy!

This is the runny batter. Don’t add more flour.

Second, these waffles take just a bit longer to cook than waffle irons normally allow for. My husband let the waffles cook about 30 seconds to 1 minute more after our waffle iron’s “ready” light turned on. The waffles are ready when the pumpkin smell is strong enough to smell in the steam.

Third, be sure to mix the wet and dry ingredients separately before mixing them together. This makes sure there aren’t clumps of ingredients in the batter and makes for a better waffle texture.

These melt-in-your mouth, aromatic, and delicious waffles are the perfect pumpkin waffles for any fall breakfast or brunch. Enjoy!

Adding the wet ingredients to the dry ingredients helps to make a better, smoother waffle.

Fourth, these waffles are made with 2/3 cup of sugar. They are inherently sweet and don’t need much of a topping. We made cinnamon butter to top the waffles. We also added a sprinkling of powdered sugar, but that’s all. Even my children enjoyed the waffles with the cinnamon butter and powdered sugar. (They are usually “drown the waffles in syrup” type waffle eaters.) However, a little bit of Homemade Caramel Sauce and whipped topping makes these waffles into a tasty dessert.

These melt-in-your mouth, aromatic, and delicious waffles are the perfect pumpkin waffles for any fall breakfast or brunch. Enjoy!

This caramel sauce changes the waffles from sweet breakfast food to delicious dessert.

I usually don’t enjoy waffles without a topping, but these waffles are sweet and delicious by themselves. They also don’t have the waffle aftertaste that sometimes accompanies plain waffles. When my husband gave me a taste to try, it just melted in my mouth and tasted like I was eating pumpkin pie.

These melt-in-your mouth, aromatic, and delicious waffles are the perfect pumpkin waffles for any fall breakfast or brunch. Enjoy!

The finished product — ready to be snitched from the plate and eaten.

The recipe made enough waffles to feed our ravenous family of seven. Each child had more than one serving and there were still leftovers.

These melt-in-your mouth, aromatic, and delicious waffles are the perfect pumpkin waffles for any fall breakfast or brunch. Enjoy!

 

These waffles make a great Sunday brunch and are sure to be a fall family favorite.

Perfect Pumpkin Waffles

  • 4 C Flour
  • 2 Tbs Baking Powder
  • 1 Tsp Salt
  • 1 Tsp Cinnamon
  • 1 Tsp Nutmeg
  • 1/2 Tsp Ginger
  • 2/3 C Sugar
  • 4 Cups Milk
  • 2/3 C Salad Oil
  • 4 Eggs
  • 1 1/2 Cups Pumpkin
  • 1/4 Cup Butter
  • 4 Tbsp Sugar
  • 2 Tsp Cinnamon
  • Powdered Sugar

Turn on the waffle iron to heat.

Combine the dry ingredients(Flour, Baking Powder, Salt, Cinnamon, Nutmeg, Ginger, Sugar.)

In a separate bowl, mix the wet ingredients(Milk, Salad Oil, Eggs, Pumpkin)

Pour the wet ingredients into the dry ingredients and mix well. It will still be lumpy.

Cook the waffles on the heated waffle iron. It might be necessary to cook a little longer than normal waffles, I had to wait about 30 seconds longer than our standard recipe for these to be ready.

While waiting for the waffles to cook, make the cinnamon butter.

Soften the butter.

Stir in sugar and cinnamon until well mixed.

Serve with Cinnamon Butter and Powdered Sugar.

Do you have a favorite brunch recipe? I’d love to try it. Post it here in the comments, on FaceBook, or Instagram.

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