Healthy Pumpkin Waffles (with Maple Pecan Topping)
These pumpkin waffles are perfect for fall! Fluffy, Belgium-style waffles loaded with pumpkin flavor and topped with homemade maple pecan brittle.
I love making homemade waffles in the mornings, especially for weekend breakfasts. They feel fancy even though they take only 10 minutes to assemble and are always a hit with my kids.
While my sourdough waffles are my go-to recipe, these pumpkin waffles are perfect for Fall mornings. With plenty of pumpkin pie spice and a crunchy maple-pecan brittle topping, I highly recommend these with a big cup of coffee for cozy, chilly mornings.
See below for more details, or scroll down to the recipe below.
Things to Know Before You Make These Pumpkin Waffles
I do think a good waffle maker makes or breaks waffles. I didn’t used to think that- I assumed that all waffle makers were the same. I’ve used a Cuisinart waffle maker for almost 10 years and it makes great waffles.
However, I recently upgraded to an All-Clad waffle maker after having waffles at Whitney’s house last month. Wow, that waffle maker made the perfect Belgium-style waffles: crisp, golden brown outside with a chewy, fluffy inside.
Make sure to get pumpkin pie puree and not pumpkin pie mix as they are often on the same shelf. I use pumpkin pie spice because I have it, but if you don’t, then make your own using ground cinnamon, ginger and nutmeg.
You’ll need to let the batter sit for 5 minutes after stirring together to activate the baking powder with the buttermilk.
Ingredient Notes
- Pumpkin Puree: I love these pumpkin waffles because they use an entire can of pumpkin puree! As a dietitian, pumpkin puree is one of my favorite ingredients. A single cup contains over 200% of the RDA for vitamin A and 3 grams of fiber. Make sure you are using pumpkin puree and not pumpkin pie mix.
- All-purpose flour: I experimented with different kinds of flour and found that I liked the texture of all-purpose flour best.
- Pumpkin Pie Spice: Instead of 4 teaspoons of pumpkin spice, you can substitute 2 1/2 teaspoons of cinnamon, 1 teaspoon of ginger, and 1/2 teaspoon of nutmeg.
- DIY Buttermilk: The combination of lemon juice and milk makes these pumpkin waffles more tender. It also activates the baking soda, producing the gas that makes dough or batter rise. After you mix the batter, let it sit for a few minutes.
- Sugar: These waffles really aren’t sweet, and I don’t recommend removing or reducing the sugar. The sugar also helps to create a more tender waffle. You can sub in brown sugar for the cane sugar.
How to Make These Pumpkin Waffles
Make the Buttermilk
Whisk together the milk and lemon juice and set aside.
Whisk together the wet ingredients
Whisk together the pumpkin puree, buttermilk, oil, sugar and vanilla extract
Whisk together the dry ingredients
Whisk together the flour, baking powder, baking soda, salt and spices
Add the Dry Ingredients to the Wet
Add the flour mixture to the pumpkin mixture and stir until combined. Let sit for 5 minutes to activate the baking powder.
Make Waffles
Make waffles according to your waffle maker directions, then top with maple syrup and pecan brittle, if using
How to Make the Maple Pecan Brittle Topping
I love this crunchy pecan topping on the pumpkin waffles, especially with a dollop of butter and maple syrup. It’s the perfect combination of textures: chewy waffles, nutty pecans and sweet syrup!
Finely chop the pecans, then toast in a medium skillet over medium-low heat until nutty and toasted, about 5 minutes. Make sure to stir often so they don’t burn. Add the maple syrup and cook for another few minutes until the syrup bubbles and thickens.
Remove from heat and let cool slightly, then transfer to a piece of parchment paper or plate and let cool completely. As the maple syrup cools, the mixture will harden and be able to crumble easily.
Frequently Asked Questions
Can you freeze these?
Yes! These pumpkin waffles freeze great. Make as directed, then freeze on a baking sheet lined with parchment paper to prevent sticking. Once waffles are individually frozen, remove and place in a freezer-safe bag and store in the freezer.
Can you use this recipe for pumpkin pancakes?
You can use this recipe to make pumpkin pancakes. The batter is thicker than normal pancake batter, but you can thin it with a little water or milk if desired.
Can you make these vegan?
Yes, these pumpkin waffles are vegan as written using a dairy-free milk of choice. I prefer oat milk, but almond milk or other milk will work.
More Pumpkin Recipes
- Vegan Pumpkin Muffins with Pecan Glaze
- Pumpkin Pie with Pecan Crust
- Pumpkin Bolognese
- Spicy Pumpkin Soup with Kale
- Vegan Pumpkin Pie Bars
- Pumpkin Cornbread Muffins
If you make these pumpkin waffles, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day.
Pumpkin Waffles
Equipment
Ingredients
- 2 cups milk of choice*
- 2 tablespoons lemon juice
- 1 15 ounce can pumpkin puree
- 1/4 cup neutral oil
- 1/4 cup sugar
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons pumpkin pie spice, or can do 2 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg
- For the maple pecan topping: 1 cup chopped pecans, 1/3 cup pure maple syrup plus more for drizzling
Instructions
- Preheat waffle iron according to directions
- Mix together the milk and lemon juice, then set aside for 5 minutes to curdle slightly; this is your homemade "buttermilk"
- In a large bowl, whisk together the pumpkin puree, buttermilk, oil, sugar, and vanilla extract until smooth.
- Whisk in the dry ingredients (flour, baking powder, baking soda, salt and pumpkin pie spice)Â then allow the batter to side for at least 5 minutes to allow the baking powder to activate and the batter to hydrate.
- Pour batter into the prepared waffle maker and make waffles. Repeat with all of the batter
To make the maple pecan topping
- Heat a medium skillet over medium-low heat and add the pecans and toast until nutty, stirring often, taking care not to burn. Add the maple syrup and cook another minute until the syrup bubbles. Remove from heat and let cool slightly, then transfer to a piece of parchment paper or plate to cool completely, As the syrup cools, the pecans should crumble into a pecan brittle. Drizzle maple syrup on top of the waffles, then top with the pecan brittle!Â