Ingredients
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• 2 tbsp brown sugar or coconut sugar
• 2 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
• 1 ¼ cups milk (dairy, almond, or oat)
• ⅓ cup pumpkin puree (unsweetened)
• 1 egg
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix milk, pumpkin puree, egg, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry and stir just until combined. Don’t overmix—a few lumps are okay!
- Preheat your waffle iron and lightly grease if needed.
- Pour batter onto the iron (amount varies by model—usually ⅓ to ½ cup).
- Cook 3–5 minutes, until golden and crisp.
- Serve hot with maple syrup, whipped cream, chopped pecans, or fresh berries!
💡 Make it ahead: Freeze cooled waffles in a zip-top bag. Reheat in toaster or oven for quick breakfasts!
✨ These fill your kitchen with cozy autumn vibes—great for holiday brunch or weekend treats!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 4 mins per batch , Total Time : 15 mins , Servings : 4 (2 waffles each) , Calories : 190 , Net Carbs: 28g , Fats: 7g , Protein: 5g