As a festive alternative to my original blueberry waffles, these pumpkin spiced waffles are to die for during the holiday season! Imagine pumpkin bread flavors combined with a yummy waffle texture, plus butter and maple syrup on top…they’re truly as good as they sound. My baby loves them just as much as I do, and they’re still super simple to make.
You will need:
- Waffle Maker
- 2 mixing bowls
- Whisk
- Measuring cups & spoons or food scale
- 30 minutes – 1 hour for prep and cook time
Ingredients:
- Flour – 2 cups (250 grams)
- Sugar – 2 tablespoons (25 grams)
- Baking Powder – 4 teaspoons (18 grams)
- Salt – 1/2 teaspoon (3 grams)
- Ground Cinnamon – 1 teaspoon
- Ground Ginger – 1/8 teaspoon
- Ground Nutmeg – 1/2 teaspoon
- Ground Cloves – 1/8 teaspoon
- Eggs – 2 (large)
- Milk – 1 & 1/4 cups (306 grams)
- Butter – 6 tablespoons (85 grams), melted
- Vanilla Extract – 1 teaspoon (4 grams)
- Pumpkin Puree – 1 cup (245 grams)
Directions:
Preheat waffle iron. Combine the flour, sugar, baking powder, salt, and spices in a large mixing bowl with a whisk and set aside. Using a microwave safe cup (or on the stove top), warm up the milk for 1 minute. In a second mixing bowl, combine the eggs, warm milk, melted butter, pumpkin puree, and vanilla extract. Pour the wet ingredients into the dry and whisk together until fully combined (you shouldn’t see any dry flour at the bottom of the bowl). I use a mini waffle maker and it takes 2 scoops from my 1.5 tablespoon cookie dough scoop to make 1 waffle. This is a bit less than 1/4 cup of batter per waffle. If you have a regular sized waffle maker, you will need more batter to make a full waffle. Happy holidays, and yay for festive recipes! 🙂
*Tip: Depending on the moisture content of the pumpkin puree, you may notice your batter is a bit thin. Add an extra tablespoon of flour if you feel like the batter is too runny. Be sure to combine one tablespoon at a time so you don’t make it overly thick!
Note: We LOVE holiday spices in our house, but you can adjust the spice content of these to match your preference. If you don’t want them too spicy, cut back a bit on the amounts listed above. I realized I didn’t take any photos of these prior to typing out the recipe, so when I make them again this weekend I will update this and add a photo!