Pumpkin Pie Waffles

by Allison @ Alli 'n Son on October 24, 2010

Are you ready for this? Week four in my month of pumpkin recipes. This recipe is going to knock you socks off.


OK, not literally. Did you know that I despise people using that word incorrectly? Or over using it? Now you know.

When I was looking for my last pumpkin recipe to share I knew it had to be a breakfast food. Or brinner. Which is really the same food, just served at different times of the day. So either way, I win. Because I love breakfast, especially of the pancake and waffle variety.

So today, I present to you pumpkin waffles. My final pumpkin recipe, since October is almost over.

Just kidding. I couldn’t end this series without pumpkin pie. And pumpkin pancakes. And…and…I don’t know, but I have a LOT of canned pumpkin to use up. I may be responsible for the pumpkin shortage of 2010.

Sorry about that.

Anyway, this recipe is sort of a labor of love. It has steps. Like multiple steps. Including things like:

Mixing, stirring and whisking

Mix, Stir and Whisk

Stirring, folding and licking {the spoon}

Stir, Fold and Done

And finally, the best part of all, enjoying a hot, crispy and light waffle.

Pumpkin Pancakes

Smothered in syrup, sprinkled with brown sugar, or topped with whip cream. If you’re into that sort of thing.

Pumpkin Pie Waffles

Adapted from AllRecipes.com
  • 2 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon salt
  • 1/4 cup packed brown sugar
  • 1 cup canned pumpkin
  • 2 cups milk
  • 4 eggs, separated
  • 1/4 cup butter, melted (or canola oil)

Preheat a waffle iron to medium high.

In a small bowl whisk together the flour, baking powder, pumpkin pie spice, salt, and brown sugar in a mixing bowl.

In a large bowl, stir together the pumpkin, milk, and egg yolks.

In a clean, dry bowl, beat the egg whites. THIS IS IMPORTANT: for fluffy, light waffles the eggs must be beaten until soft peaks are formed {see the above pic}. This took about 10 minutes on high speed for me.

Add the flour mixture and 1/4 cup melted butter (or canola oil) to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites.

Pour 1/3 cup batter on the waffle iron. Bake waffles until golden brown, crispy on the outside and soft on the inside.

Top with your favorite maple syrup. Or simply sprinkle with brown sugar. And try to eat just one.

Meal Plan


Monday: Leftover Penne Rosa al Rosmarino (Penne with creamy rosemary sauce)
Black bean and chicken nachos
Chicken Enchilada Soup (AllRecipes.com)
Thursday: Slow Cooker Chicken Chow Mein (Betty Crocker) and Crab Rangoon
Friday: Homemade pizza on beer battered crust and homemade sauce. {AllRecipes.com}
Saturday: Leftover pizza
Sunday: Pumpkin pancakes



What is your favorite pumpkin recipe?


This post is proudly linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, It’s a Blog Party, My Sweet and Savory.

Did you know that you can save my recipes in your very own recipe box, courtesy of ZipList? Just click on the link above, under "recipes" to get started. Want to learn more? Hop on over to read about this awesome new feature.

This post is proudly linked up to Mondays: Mouthwatering Mondays, Made By You Monday, Mingle Monday Tuesdays: It's a Blog Party, Tip Junkie, Get Your Craft On, Lil' Luna Wednesdays: Works for Me Wednesday Thursdays: It's a Keeper Thursdays, Strut Your Stuff, Full Plate Thursdays, Chic & Crafty Party, Transformation Thursday, Sweet Treats Thursday Fridays: I'm Loving It, Foodie Friday, Simply Designing, Show and Tell Friday Saturdays: Sweets for a SaturdayPositively Splendid, Saturday Nite Special Sundays: Nifty Thrifty Sunday, Sundae Scoop Party, The Sunday Showcase Party

Related Posts: