Cinnamon Pumpkin Waffles — a perfect recipe for fall!
Cinnamon Pumpkin Waffles
Nothing says “fall” like pumpkin, and these Cinnamon Pumpkin Waffles are no exception.
A Chef Bekah recipe
Our family loves pancakes and waffles, and I love trying out a variety of flavors. (Check out this recipe for Apple Pie pancakes I created.)
This recipe for Cinnamon Pumpkin Waffles is based on the original recipe for Extra Crispy Homemade Waffles, which you can find here. Every time I make this recipe, I’m surprised by the secret ingredient that makes these so crispy — cornstarch –but I’m telling you, these are the most light and crispy waffles you will try! The flavor is great, too.
The batter is such a pretty color with the added pumpkin.
The pumpkin variation is not quite as crispy as the original, so do be prepared for that, but we think the flavor makes it worth it. They are still light and really good.
While I typically bake with whole wheat flour for optimal nutrition, in the case of waffles, you really need to use white flour to get the light texture you are going for.
Cinnamon Pumpkin Waffles
Ingredients
- 1½ cups all purpose flour
- ½ cup cornstarch
- 1 T baking powder
- 1 t salt
- 3 eggs separated
- 1 can pumpkin 14 oz
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1¾ cups milk
- ½ t vanilla extract
- ½ cup 1 stick butter, melted
Instructions
- In a large bowl, mix together flour, cornstarch, baking powder and salt. Set aside.
- In a smaller bowl, beat egg whites with a mixer until soft peaks form. Add sugar, spices and continue beating until stiff peaks form. Set aside.
- Whisk together egg yolks, pumpkin, milk, and vanilla.
- Add egg yolk mixture to the flour and mix thoroughly.
- Gently fold in the egg white mixture.
- Mixture should be completely combined, but still lumpy.
- Cook according to your waffle iron's directions.
WW Changes November 2024
The WW program may be changing the Zero point food list. Stay tuned for updated recipe information. -Sara
Nutrition
We always make enough to feed an army (okay, our family of 7) then freeze the extra for breakfast the rest of the week.
What are some of your favorite fall flavors?
Hi! I’m Bekah. I’m Sara’s daughter and I’m studying to be a Sous Chef. Check out my blog post about my experiences here.
Have a question for the future chef? Post it below!
Hi Amanda, Thanks for the correction. It is 1/2 tsp and I made the correction in the recipe. One can of pumpkin is approximately 2 cups. It should work well, but I have used fresh pumpkin and found it varies quite a bit in moisture and flavor. Try it and let us know how it works!
On the recipe it says 1/2 nutmeg. Is it supposed to be 1/2 tsp?
How much freshly cooked pumpkin will be equal to a tin pumpkin?