Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups whole milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
Instructions
- Step 1: Mix the Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice. Ensure there are no large clumps of brown sugar. This ensures even distribution of the spices so every bite tastes like autumn.
- Step 2: Combine the Wet Ingredients. In a separate medium bowl, beat the eggs. Whisk in the pumpkin puree, milk, melted butter, and vanilla extract until the mixture is smooth. Make sure the pumpkin is fully incorporated into the liquid ingredients before moving to the next step.
- Step 3: Create the Batter. Pour the wet ingredients into the dry ingredients. Use a spatula or whisk to fold them together until just combined. Do not overmix the batter; a few small lumps are perfectly fine and will help keep the waffles fluffy. Let the batter rest for 5 minutes while the waffle iron heats up.
- Step 4: Cook the Waffles. Preheat your waffle iron according to the manufacturer’s instructions and spray lightly with non-stick cooking spray. Pour the appropriate amount of batter onto the hot iron and cook until the waffle is golden brown and slightly crisp. While the waffle cooks, mix the granulated sugar and cinnamon in a small bowl.
- Step 5: Coating and Plating. Carefully remove the hot waffle from the iron. Immediately sprinkle a generous amount of the cinnamon sugar mixture over the top while the waffle is still hot so it sticks. Serve the waffles warm with maple syrup, a dollop of whipped cream, or a handful of toasted pecans.
- Cook Time: 35 minutes