Dig into a mouthwatering stack of pumpkin pecan waffles for a delicious breakfast! Our pumpkin waffles are light, fluffy and filled with nutty pecans. Made with pumpkin puree, brown sugar and pumpkin spice, this easy recipe is the perfect way to make a cozy fall breakfast.
This is the perfect pumpkin recipe to make on a weekend morning. You can make this easy recipe in one bowl with simple ingredients. If you are looking for other fall breakfast recipes, be sure to check out our Pumpkin Loaf Cake with Cream Cheese Frosting or our Slow Cooker Maple Apple Butter.
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Why You'll Love This Recipe
- these golden waffles have crispy, buttery edges and light and fluffy middles
- make with simple ingredients and the batter stores well in the refrigerator
- this waffle recipe will fill your house with the warm, cozy smells of fall
- the pecans add a nice crunch and extra flavor to the pumpkin waffles
Key Ingredients
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
- pumpkin puree - you want to be sure that you use pure pumpkin puree and not pumpkin pie filling which already has spices in it
- pumpkin pie spice - this recipe uses pumpkin pie spice - see notes for making a substitution below
- chopped pecans - toasted at 290° for 5 minutes
Variations
Pumpkin Chocolate Chip Waffles - swap out the toasted pecans for some mini chocolate chips
Gluten Free Pumpkin Pecan Waffles - swap the all purpose flour out for your favorite gluten free flour blend. I have had good luck with King Arthur Measure for Measure and Bob's Red Mill 1:1 Baking Flour.
How To Make Pumpkin Pecan Waffles
Combine the pumpkin, brown sugar, oil, eggs and vanilla in a large bowl.
Add the dry ingredients and the milk. Mix until just combined. The batter will still be a little lumpy.
Pour batter onto a warm waffle iron. Sprinkle with toasted pecans and cook
Serve the fluffy waffles with whipped cream, pecans and maple syrup or sweet butter and warm maple syrup.
Hint: Use cooking spray even if your waffle iron is already "nonstick". I find that this guarantees that your waffle won't stick and also helps create nice, crispy edges.
Substitute for 1 Tablespoon of Pumpkin Pie Spice:
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
Storage:
Cooked Waffles: Waffles can be kept in the refrigerator for 2-3 days. You can also freeze the waffles in an airtight bag for 3-4 months.
Waffle Batter: Store waffle batter in an airtight container for 2-3 days.
How to Reheat Frozen Waffles:
Toaster or Toaster Oven: Warm waffles in the toaster/toaster oven for 3-4 minutes - use a medium level of heat.
Oven: Warm at 350° for 3-4 minutes. I like to just place them on the open rack so that they warm and get a little crispy on all of the surfaces.
Microwave: Place waffles in a single layer on a paper towel lined plate. Warm pancakes for 15-20 seconds. Check and add an additional 5-10 seconds until waffles are warmed through.
Frozen Pancakes in Air Fryer: Use the reheat setting to warm your waffles for 1-3 minutes. Check after 1 minutes and add more time as needed.
Pumpkin Waffles FAQs
There are a few reasons that waffles will not come out light and fluffy. You want to be sure to measure your flour either with a kitchen scale or using a spoon to lightly scoop the flour into the measuring cup. Too much flour will make your recipe dense rather than light and fluffy. You also want to mix until the batter just comes together, don't over mix your waffle batter.
Using high quality ingredients makes a good waffle. I also find that oil as opposed to butter improves the over all tenderness of a waffle. You want to follow the recipe carefully and be sure that the batter is the proper consistency. Too thick or too thin and your waffles won't be as yummy!
More Fall Baking Recipes
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Pumpkin Pecan Waffles
Equipment
- waffle iron
- large mixing bowl
- glass measuring cup
- measuring cups
- measuring spoons
- whisk
- spatula
Ingredients
- 2 cups all purpose flour
- 1 cup chopped pecans toasted
- 3 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 1.25 cups whole milk add up to ¼ cup more to smooth out your batter
- 1 cup pumpkin puree
- 3 tablespoons canola oil
- 2 large eggs
- 1 tablespoon vanilla extract
Instructions
- Arrange pecans on a quarter sheet pan. Toast at 280° for 5 minutes and cool.1 cup chopped pecans
- Whisk together the brown sugar, eggs, pumpkin, and vanilla in a large bowl.3 tablespoons light brown sugar, 1 cup pumpkin puree, 3 tablespoons canola oil, 2 large eggs, 1 tablespoon vanilla extract
- Add the flour, pumpkin pie spice, baking powder, salt and milk. Mix until just combined. The batter may be slightly lumpy, that's okay! If the batter feels too thick, add a splash of milk and mix again. You want the batter to be smooth enough to pour or drizzle into your waffle iron.2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon sea salt, 1 teaspoon pumpkin pie spice, 1.25 cups whole milk
- Choose your favorite waffle iron and turn it on to warm up. Spray the iron with a little bit of canola oil or nonstick cooking spray.
- Once the waffle iron is warm, use a measuring cup or ladle to pour a cup of batter onto the hot waffle iron. Sprinkle pecans onto the batter before closing the lid.
- Cook waffles, following the directions on your waffle maker.
- Serve waffles with whipped cream, a sprinkle of toasted pecans and warm maple syrup.
- You can store leftover waffle batter in an airtight container in the refrigerator for 2-3 days. To make fresh waffles, simply warm your waffle iron and scoop batter directly from the refrigerator.
Jan says
The printable recipe card never tells you when to add the oil or pecans. It's in the instructions in the post, but not in the printable instructions. The only mention of them in the print recipe is to oil the waffle iron and sprinkle some pecans on the waffles when you serve them.
Amanda Smallwood says
Thanks for letting me know Jan! I just fixed this. xo Amanda