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.
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.
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 dish to make and share this fall? Check out my Fall Recipe Index for more ideas.
What you need to make this recipe:
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- A waffle iron. (If you’re looking to feed a crowd quickly, check out this Double Belgian Waffle Maker.)
- A cream pitcher or a syrup pitcher to serve the syrup
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 fine grain kosher salt for baking recipes like this one. You can also use a fine 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.
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
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.
Frequently Asked Questions
Technically, they can be the same, though we’re not using either here. We’re making our own mix.
These waffles have awesome moisture to them because they have a lot of pumpkin puree inside them.
This waffle batter is decently thick and makes for wonderfully light and fluffy 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.
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 these waffles?
Scroll on down to learn how to make ’em at home!
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.
- 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
- 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 Size:1 waffle
Amount Per Serving: Calories: 309Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 291mgCarbohydrates: 65gFiber: 2gSugar: 44gProtein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate.