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Crispy Cinnamon Spiced Pumpkin Waffle Breakfast

These delightful waffles combine pumpkin and cinnamon for a warm and comforting breakfast, perfect for chilly mornings or special occasions.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
Wet Ingredients
  • 1/2 cup pumpkin puree Use quality canned pumpkin without added sugars or spices.
  • 1 cup milk Substitute with almond or oat milk for a lactose-free option.
  • 1 large egg Use flaxseed meal or applesauce as an egg substitute if needed.
  • 2 tablespoons melted butter Substitute with coconut oil or olive oil for a dairy-free option.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Mix until well combined.
  2. In another bowl, whisk together the wet ingredients: pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth and creamy.
  3. Carefully pour the wet ingredients into the bowl containing the dry ingredients. Stir gently until just combined, taking care not to overmix.
  4. Preheat your waffle iron according to the manufacturer’s instructions.
  5. Once the waffle iron is hot, pour an appropriate amount of batter into the center and cook until the waffles are golden brown, about 5 minutes.
  6. Remove the waffles from the iron and serve them warm with maple syrup or your favorite toppings.

Notes

Store leftover waffles in an airtight container in the fridge for 2-3 days. They freeze well for up to 2 months. To reheat, use a toaster or microwave for about 30 seconds.