I’m a firm believer that waffles are better than pancakes. There’s just something about a soft, warm, perfectly dimpled waffle filled with syrup and butter. My “waffles are better than pancakes” opinion may be unpopular, but I know I’m not alone. So this pumpkin spice waffle recipe is for all of us waffle lovers out there.
These waffles are incredible for breakfast or served with ice cream for dessert. The cinnamon and pumpkin spices mix perfectly with the sweetness of vanilla and maple syrup. They’re the best choice for a weekend brunch in the fall or when made into an ice cream sundae!
I’ve also recently discovered that these waffles are FANTASTIC with Trader Joe’s organic maple butter. A little maple butter and syrup on a toasted pumpkin waffle is truly what you need in your life.
Ingredients:
- Organic Pumpkin puree
- Unbleached and organic all purpose flour
- Organic almond milk or regular milk
- Natural maple syrup
- Melted butter
- Natural Vanilla
- Pumpkin spice
- Cinnamon
Making your Pumpkin Spice Waffles:
These pumpkin spice waffles are simple and can be done in under 20 minutes. The recipe can be halved or doubled to satisfy however hungry you may be. You’ll need a waffle iron, two bowls, a spoon, oil to grease the iron and a small microwave-safe bowl.
To start, pour the flour, pumpkin, and cinnamon spices into a bowl an sift together. Put this bowl to the side, then microwave the butter for 30-45 seconds until it is melted completely. In another large bowl, pour in the butter, pumpkin puree, maple syrup, vanilla, and almond milk. Stir until the ingredients are well mixed. Then mix both bowls of ingredients together and stir until combined.
Preheat a waffle iron and grease both sides with an organic oil spray. When it is ready, pour the batter into the center and spread with a spoon until the iron is 75% covered. There should be a thick layer of batter, but make sure to pour into the center and spread to avoid overflowing! Cook the waffles for 4-5 minutes if you’re using a mini iron and 6-7 minutes if you’re using a larger iron.
When the waffles are done, top with maple syrup, butter, ice cream, and/or extra cinnamon and pumpkin spice flavor! And if you’re really looking for an incredible maple flavor, try out that Trader Joe’s organic maple butter.
Notes:
- If you don’t have a mini waffle iron yet, I strongly recommend it! I found this one for 10 dollars on Amazon.
- These waffles can be made in a large batch and kept in your freezer for later. To enjoy, you just pop them in the toaster as if it were store-bought frozen waffles!
- Sulfite free friends: I use Organic Valley Organic Vanilla Frozen Yogurt as my choice of safe “ice cream.” It tastes arguably better than any ice cream I’ve ever had.
Other Delicious Pumpkin Recipes:
- Cinnamon pecan & pumpkin seed granola
- Pumpkin Muffins with Sweet Homemade Vanilla Icing
- Baked Pumpkin Donuts with Maple Glaze and Cinnamon Sugar
Pumpkin Spice Waffles (Sulfite-Free, Vegan)
Equipment
- Waffle iron; mini or regular size
Ingredients
- 1 cup All purpose flour unbleached & organic
- 1/2 cup Pumpkin puree
- 3/4 cup Almond milk
- 2 tbsp Butter melted
- 1 tbsp Maple syrup
- 1 tsp Vanilla
- 1/2 tsp Pumpkin Spice
- 1/2 tsp Cinnamon
Instructions
- In a bowl, mix the flour, pumpkin, and cinnamon spices.
- In another bowl, pour in the melted butter, pumpkin puree, maple syrup, vanilla, and almond milk and mix together. Pour the dry ingredients into the wet and mix well.
- Preheat a waffle iron and pour the batter into the center and use a spoon to spread it around. A thick layer covering more than half of the waffle iron will work best.
- Cook for 4-5 minutes or until the waffle begins to brown on the edges.
- When cooked, serve with maple syrup, butter, ice cream, or any desired toppings!
Notes
- If your almond milk is cold while making these, make sure to mix the wet ingredients together immediately after the almond milk is poured in. Otherwise it can be more difficult to mix.
- These waffles can be frozen for up to 2 months!
