Pumpkin Waffles with Cinnamon Maple Syrup

Fluffy homemade Pumpkin Waffles are the perfect breakfast treat for fall. Topped with a stellar cinnamon maple syrup, these Pumpkin Waffles with Cinnamon Maple Syrup are sure to be a family favorite. Makes 10 waffles.

Love pumpkin for breakfast? You’ve got to try Pumpkin Overnight French Toast Casserole and Easy Pumpkin Muffins with Cream Cheese Nutella Swirl.

Cinnamon Maple Syrup is drizzled atop a stack of sliced Pumpkin Waffles

I was late to join the pumpkin bandwagon… this year and in life.

For the longest time, I just assumed I disliked pumpkin because I thought pumpkin pie was disgusting.

Turns out, nutmeg is the part of pumpkin pie I despise.

But if you give me pumpkin with ample amounts of cinnamon, I’m a happy girl.

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    Why I love this recipe:

    These waffles are all about the pumpkin and pumpkin flavor! They’re the perfect fall breakfast and soooooo light and fluffy.

    Instead of involving pumpkin spice, we highlight cinnamon. (That said, I’m sure you could easily add in the pumpkin pie spice instead of cinnamon if you’re into that.)

    In addition to the awesome pumpkin and cinnamon flavor, here are a few highlights:

    • These are dairy free waffles. (You can use cow’s milk if you can drink that, though.)
    • They’re naturally sweetened with maple syrup.
    • The Cinnamon Maple Syrup is super simple and ridiculously delicious.

    So obviously, I think it’s fair to say that if you make these waffles? You’re winning at the breakfast/brunch game.

    You can make ’em for an at-home brunch because this recipe makes 10 waffles! (Looking for a classic waffle recipe? Try out The Best Waffles, Buttermilk Waffles or Chocolate Chip Waffles!)

    Other pumpkin breakfast recipes to try: Pumpkin Spice Pancakes | Vegan Pumpkin Muffins | Vegan Pumpkin Biscuits with Maple Butter | Easy Pumpkin Spice Bread | Chocolate Chip Pumpkin Bread

    Looking for a dish to make and share this fall? Check out my Fall Recipe Index for more ideas.

    A stack of sliced pumpkin waffles on white plate with a glass of milk

    What you need to make this recipe:

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    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you’ll need:

    • All-purpose flour — we keep unbleached all-purpose flour in our house, but you can use the regular kind. I have not tried these waffles with a gluten free substitute.
    • Leaveners — we’re using both baking powder and baking soda to give our waffles some lift.
    • Kosher salt — I like to use a medium grain kosher salt for baking recipes like this one. You can also use sea salt.
    • Ground cinnamon — this is the spice that’s giving us all the fall warming flavors. You may substitute it with the same amount of pumpkin pie spice if you like that and have it on hand.
    • Pumpkin puree — make sure to read the can and confirm that it’s NOT pumpkin pie filling. Why? Pumpkin pie filling is pre-spiced and sweetened, and we’re adding our own seasonings and sweetness to this.
    • Unsweetened cashew milk — you can use another unsweetened non-dairy milk OR regular milk, too.
    • Eggs — not only will these give our pumpkin waffle recipe some structure, but they’ll help them become fluffy, too.
    • Pure vanilla extract — the real deal makes such a huge impact on flavor and adds some vanilla essence to our waffle batter.
    • Coconut oil — you can use refined or unrefined coconut oil. You should melt it before adding it to the batter.
    • Pure maple syrup — please use the real deal, as it’s going to make a huge difference in the flavor. We need it for both the waffles (as a sweetener), as well as the cinnamon maple syrup.
    • Cinnamon sticks — we’re going to need these to steep in the syrup to give it wonderful cinnamon flavor! It might seem like an extra step, but trust me when I say it’s totally worth the effort and time.
    Maple syrup in white syrup pitcher behind stack of sliced waffles on plate

    How to make Pumpkin Waffles with Cinnamon Maple Syrup

    Make the Cinnamon Maple Syrup. Measure the maple syrup and cinnamon sticks into a saucepan. Simmer over medium heat until it’s time to eat.

    Combine the dry ingredients. In a large bowl, measure in the flour, baking powder, baking, salt and cinnamon. Whisk together.

    Combine the wet ingredients. In a smaller bowl, combine the pumpkin puree, milk, egg, vanilla extract, coconut oil and maple syrup. Stir until smooth

    Pro tip!

    It is important to stir the wet ingredients vigorously. Why? We want the egg to become incorporated into the rest of the ingredients to where there are no weird egg white streaks in the final waffles.

    Mix the waffle batter. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.

    Preheat the waffle iron. Be sure to spray it lightly with your favorite nonstick cooking oil to prevent sticking.

    Cook the waffles. Pour 1/4 cup of batter into the warm waffle iron, spreading with a rubber spatula until at the edges. Cook per the manufacturer’s instructions.

    Enjoy! Once all the waffles have been cooked, serve warm with the cinnamon syrup.

    Close up of maple syrup on top of stacked, sliced waffles

    Frequently Asked Questions

    Is pancake and waffle mix the same?

    Technically, they can be the same, though we’re not using either here. We’re making our own mix.

    How do you make waffles more moist?

    These waffles have awesome moisture to them because they have a lot of pumpkin puree inside them.

    Should waffle batter be thin or thick?

    This waffle batter is decently thick and makes for wonderfully light and fluffy waffles.

    Do you have to put eggs in waffles?

    Technically, no, you do not have to. But we use eggs in this pumpkin waffle recipe. I have not tried them with an egg substitute or a vegan egg.

    Cinnamon Maple Syrup drizzles onto a stack of sliced Waffles with the text Pumpkin Waffles

    Quick tips and tricks to the best Pumpkin Waffles

    • Double the recipe for a crowd. Keep ’em warm in a 200F oven until it’s serving time.
    • Switch up the spices. If you love pumpkin spice, use that in place of the ground cinnamon in the waffle batter.
    • Freeze the leftover waffles. Place them on a wax paper-lined baking sheet, and transfer to the freezer until frozen solid. Transfer to freezer bags for up to 3 months. Reheat in the microwave or toaster oven.

    Looking for more pumpkin breakfasts? We adore Gluten Free Pumpkin Bread with Chocolate Chips, as well as these Pumpkin Muffins with Cream Cheese and Nutella Swirl and this Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze.

    Interested in just waffles? The Best Waffles, Banana Waffles and Chocolate Waffles are three of our year-round favorites.

    Scroll on down to learn how to make ’em at home!

    Cinnamon Maple Syrup is drizzled atop a stack of sliced Pumpkin Waffles

    Pumpkin Waffles with Cinnamon Maple Syrup

    Erin Parker, The Speckled Palate
    Fluffy pumpkin waffles are the perfect breakfast treat for fall. Topped with a stellar cinnamon maple syrup, these waffles are sure to be a family favorite.
    5 from 2 votes
    Servings 10 waffles
    Calories 309 kcal
    Prep Time 15 minutes
    Cook Time 7 minutes
    Total Time 22 minutes


    Pumpkin Waffles

    • 1 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 ½ teaspoons ground cinnamon
    • 1 ½ cups pumpkin puree NOT pumpkin pie filling
    • 1 cup unsweetened cashew milk or another non-dairy milk OR regular milk
    • 2 eggs
    • 2 teaspoons pure vanilla extract
    • 2 tablespoons coconut oil melted
    • 2 tablespoons pure maple syrup

    Cinnamon Maple Syrup

    • 2 cups pure maple syrup
    • 2-5 ” cinnamon sticks broken in half

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


    • In a large bowl, combine the dry ingredients—the flour, baking powder, baking soda, salt and cinnamon—and whisk together.
    • In a smaller bowl, combine the wet ingredients—the pumpkin puree, milk, egg, vanilla extract, coconut oil and maple syrup—and stir until smooth. It is important to stir this vigorously so that the egg blends into the rest of the wet ingredients.
    • Pour the wet ingredients into the dry ingredients and slowly mix together, stirring until just combined. Do not overmix the batter.
    • Preheat the waffle iron, spraying lightly with cooking spray.
    • Pour 1/4 cup of the batter into the warmed waffle iron, spreading with a rubber spatula until at the edges.
    • Cook per the manufacturer's instructions. (I like mine crispy on the outside, so I cook them on a higher setting. To each their own.)
    • While the waffles are cooking, heat the maple syrup and cinnamon sticks over medium heat. Simmer until time to eat.
    • When the waffles are cooked to your liking, serve warm with the cinnamon syrup. Enjoy!


    These waffles are easy to freeze! Once cooked, let cool on a cooling rack, then wrap in plastic wrap and freeze for up to a month.


    Serving: 1waffleCalories: 309kcalCarbohydrates: 65gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 37mgSodium: 291mgFiber: 2gSugar: 44g
    Keyword Breakfast, Brunch, cinnamon maple syrup recipe, easy waffle recipe, fall breakfast, fall brunch recipe, homemade waffles, pumpkin waffle recipe, waffle recipe, waffles
    Course Breakfast & Brunch
    Cuisine American
    Tried this recipe?Let us know how it was!

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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    1. I’m not huge on nutmeg either…I can dig just a tad, but there’s a fine balance between just enough and WHOA THERE TOO MUCH. Anyhoo, I’m daydreaming about mowing down a stack of these delish fluffy waffs!

      1. Glad I’m not alone on the nutmeg weirdness… but it’s good that you can dig it just a tad. I wish I could be able to have anything with a pinch of nutmeg without being absolutely disgusted. And you should totally make a stack of these waffs! They freeze fantastically, too, so you don’t even have to share!

    2. Ummm YES! These sound amazing. I’m obsessed with anything pumpkin right now, and adding cinnamon just makes it even better. This syrup sounds so easy and yummy, too.

      1. Thank you, Jenna! I’m totally obsessed with all things pumpkin, too, and cinnamon just makes it so much better! And the syrup makes these waffles. It’s so simple and SO GOOD.

      1. Ah! Sorry, girl! In fairness… these waffles really aren’t THAT bad. (Relatively speaking, ya know?) But I don’t want to make you go off your diet for them, so just drool from a distance. Until you’re ready for a cheat day, then have at it!

    3. You had me at waffle! I just ate them daily on vacation and now want to make them at home!

      1. Thanks so much! And hooray for pumpkin spiced things light on the nutmeg. 😉 Cinnamon is my favorite, so I’m glad you’re with me on this.

    4. OH MY GOSH…Please feel free to make me breakfast any day. These look incredible. Thank you for the recipe!

      1. Come on over! We’re HUGE breakfast fans, and these waffles have been making a rotation in our routine recently… so we’re happy to share. 😉

    5. The waffle looks perfectly yummy and fluffy… I should try this soon! thx for sharing your recipe Erin

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