Puffy Pumpkin Waffles – These waffles are so delicious, and so pumpkiny, and so puffy! Yet still slightly more dense than your average Belgian waffle.
Yep, it’s that time of year. Pumpkin season!!
Pumpkin bread? Check.
Pumpkin muffins? Check.
Pumpkin pie? Check.
Pumpkin lasagna? Ewe.
I say ewe because um, that just sounds gross to me. I like cheese in my lasagna, and pumpkin absolutely does not go with cheese. So I personally cannot eat pumpkin lasagna but if you try it, please let me know how it goes.
Although my sister did make pumpkin tamales one time and they weren’t half bad. So never say never I guess.
These waffles are so delicious, and so pumpkiny, and so puffy! I love how puffy they are.
And they’re slightly more dense than your average Belgian waffle. Which is how I prefer them. Because the thing about waffles is that they were designed for one very special reason. And that reason is to serve as a vehicle for syrup. Dense puffy waffles are perfect for cradling pools of syrup in the squares. If the waffle is too crispy and light, the syrup will soak straight through.
When I get stuck with a waffle that does that, I end up having to use seven times the amount of syrup and still never get that really sticky, syrupy laden bite I’m searching for. These pumpkin waffles on the other hand, keep the syrup sitting on the top, and they are my new go-to choice when I really need a good dose of my all-time favorite maple syrup.
Oh you didn’t know I’m an expert on waffles? Ya learn something new every day!
What people are saying about these Puffy Pumpkin Waffles
“I woke up this morning, shower early is also treats. There truly delicious and the perfect consistency. The maple syrup is almost necessary to complete fall taste. In some ways, I would like to experiment with more pumpkin, love, and more pumpkin pie spice, but who wants to mess with a good thing? Thanks for this great recipe!” – Sarah
“This is the second time I’ve made these. Come out awesome every time! I love that they’re not super fatty or crispy, I love a nice soft waffle. I also love your Greek Yogurt waffles, I make both regularly! Thanks!” – Hal
“DELICIOUS, eating them as I’m typing… I also added pumpkin spice and ground cloves!” – Angie
“I loved this recipe. It was even a hit with my 4 year old niece. I topped them with bananas as well and it was delicious. Making them again!!” – Ceiara
If you like these Pumpkin Waffles, you’ll love my Cinnamon Pumpkin Granola, Fried Scones, Cinnamon Roll Stuffed Baked Apples, Cake Mix Sour Cream Coffee Cake, Raspberry Chocolate Muffins, Orange Raspberry Sweet Rolls, and Raspberry Almond Scones.
Puffy Pumpkin Waffles
- 1 cup milk
- ½ cup pumpkin puree
- 2 eggs
- 2 tablespoons butter - melted
- ¼ cup brown sugar
- ½ teaspoon vanilla
- 1 ¼ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- maple syrup
- whipped cream
- Preheat waffle iron. In a medium bow, mix milk, pumpkin, eggs, butter, sugar, and vanilla. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add dry ingredients to wet ingredients and mix well.
- Cook waffles according to the instructions for your waffle maker. Top with syrup and whipped cream.