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Pumpkin Spice Waffles

Pumpkin Spice Waffles

These crisp-edged pumpkin waffles are warmly spiced with cinnamon, ginger, nutmeg, and cloves for a cozy autumn breakfast. Pumpkin puree keeps the centers tender, while a hot waffle iron gives each waffle a golden, lightly crunchy exterior.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Ingredients

  • 0.125 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 2 large large eggs (separated)
  • 1.25 cups whole milk
  • 0.5 tsp fine salt
  • 3 tbsp light brown sugar (packed)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 1 tbsp neutral oil (for brushing the waffle iron)
  • 1 cup pumpkin puree
  • 4 tbsp unsalted butter (melted and slightly cooled)
  • 0.5 tsp baking soda
  • 1.75 cups all-purpose flour
  • 0.75 tsp ground ginger

Instructions

  1. Set a rimmed baking sheet with a wire rack in the center of the oven, preheat the oven to 200°F (95°C), and let it warm for at least 10 minutes so finished waffles can stay crisp.
  2. Preheat a standard 7-inch round or Belgian-style waffle iron on medium-high heat according to the manufacturer's directions for 5-8 minutes, until the ready light turns on or a drop of water sizzles and evaporates quickly on the plates.
  3. In a large mixing bowl, whisk together 1.75 cups all-purpose flour, 3 tbsp packed light brown sugar, 2 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp fine salt, 1.5 tsp ground cinnamon, 0.75 tsp ground ginger, 0.25 tsp ground nutmeg, and 0.125 tsp ground cloves for 30 seconds, until the leaveners and spices are evenly distributed.
  4. In a medium mixing bowl, whisk 2 large egg yolks with 1.25 cups whole milk, 1 cup pumpkin puree, 4 tbsp melted and slightly cooled unsalted butter, and 1 tsp vanilla extract for about 1 minute, until smooth and evenly orange.
  5. In a clean medium bowl, beat the 2 large egg whites with a whisk or hand mixer on medium speed for 1-2 minutes, until they hold soft peaks that gently bend at the tip.
  6. Pour the pumpkin-milk mixture into the flour mixture and stir with a silicone spatula for 20-30 seconds, just until no dry pockets remain; the batter should look thick and slightly lumpy, not perfectly smooth.
  7. Fold the beaten egg whites into the batter with the silicone spatula in 3 gentle additions for about 1 minute total, stopping when only a few pale streaks remain so the batter stays airy.
  8. Brush the hot waffle iron plates lightly with part of the 1 tbsp neutral oil, then ladle about 0.5 cup batter into the center of the iron, using slightly less or more depending on your waffle maker so the batter spreads to within 0.5 inch of the edge.
  9. Close the waffle iron and cook on medium-high heat for 4-5 minutes, until steaming mostly subsides and the waffle is deep golden brown, crisp at the edges, and releases easily when lifted with a heatproof spatula.
  10. Transfer the cooked waffle to the wire rack on the baking sheet in the 200°F (95°C) oven and hold it for up to 20 minutes while you cook the remaining batter; do not stack the waffles, or they will steam and soften.
  11. Repeat brushing the waffle iron lightly with neutral oil as needed and cooking the remaining batter in 0.5-cup portions for 4-5 minutes each, adjusting the heat down to medium if the waffles brown before the centers are fully set.
  12. Serve the waffles hot when the exteriors are crisp and the centers are tender and set, with maple syrup, butter, yogurt, or fruit if desired.

Nutrition (per serving)

  • Calories: 389
  • Protein: 10 g
  • Fat: 17 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Sugar: 13 g
  • Sodium: 625 mg

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