Pumpkin spice bread.
Pumpkin spice muffins.
Pumpkin spice lattes.
Pumpkin pumpkin pumpkin!!!
The world is OBSESSED with pumpkin right now!
Well maybe not the world – but America!
My friends and I used to joke that we knew it was Fall when Starbucks first released their pumpkin spice latte… Then we realized – this was REALITY!
Sure, call me basic – but I’ll admit it!
Yes! I do LOVE pumpkin just as much as the next girl!
And that is why, I am proud to share this recipe…
Pumpkin Spice Waffles
This is a recipe from The Hungry Bride
Preparation Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Yield: 4 large waffles
Fluffy, rich, thick and delicious – these pumpkin spice waffles don’t even need toppings! However, I personally prefer them powdered with sugar and drenched in maple syrup – your choice!
For breakfast, brunch, or brinner – these Autumn waffles are the way to go!
Your family and friends will swoon with delight over how aMAZE-ing they look!
And smell! Oh, the smell!
I might just make in the future instead of lighting a candle!
Let’s get baking!
1/2 cup pumpkin puree
1 cup milk
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 tablespoons light brown sugar, packed
4 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Butter for buttering, optional
Confectioners’ sugar for powdering, optional
Maple syrup for drizzling, optional
- Preheat waffle iron.
- In a medium-sized bowl, beat eggs until fluffy. Add pumpkin, milk, oil, and vanilla – beating until fully combined.
- In a separate bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt – stir.
- Add dry ingredients to wet – fold ingredients gently until all dry ingredients have been moistened.
- Grease preheated waffle iron with spray butter or cooking oil. Pour mix onto hot waffle iron.
- Cook until golden brown, about 3-4 minutes. Serve hot with butter, confectioners’ sugar, and maple syrup!
Storage: Not recommended – but, if you must, store in airtight container without topping (maple syrup) – good for 1-2 days.