Pumpkin Waffles with Cinnamon Maple Syrup

Overhead of a stack of pumpkin waffles topped with powdered sugar and maple syrup

Pumpkin Waffles with Cinnamon Maple Syrup

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.

Prep Time 15

Cook Time 7

Total Time 22

Servings waffles

Calories 483kcal

Ingredients

Pumpkin Waffles

2 cups all-purpose flour 240g
1 tablespoon cornstarch 25g
2 teaspoons baking powder 12g
½ teaspoon baking soda 4g
½ teaspoon kosher salt 4g
1 tablespoon ground cinnamon 8g (or pumpkin pie spice)
1 ½ cups pumpkin puree NOT pumpkin pie filling (375g)
1 cup unsweetened cashew milk or another non-dairy milk OR regular milk
2 eggs ~100g
2 teaspoons pure vanilla extract 10g
2 tablespoons neutral oil 30g
2 tablespoons pure maple syrup 38g

Cinnamon Maple Syrup

2 cups pure maple syrup
2 5" cinnamon sticks broken in half

Instructions

Combine the dry ingredients — the flour, cornstarch, baking powder, baking soda, salt and cinnamon — in a large bowl and whisk together.
In a smaller bowl, combine the wet ingredients — the pumpkin puree, milk, egg, vanilla extract, oil and maple syrup — and whisk 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 and spritz lightly with cooking spray.
Pour ½ 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!

Notes

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.

This recipe makes 7 (½ cup) waffles. If you make them smaller, you will have more waffles. They are extremely fluffy.

Nutrition