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–+ servings
stack of pumpkin pecan waffles with whipped cream.
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5 from 2 votes

Pumpkin Pecan Waffles

This made from scratch pumpkin pecan waffle recipe is made with real pumpkin and pumpkin pie spice. The nutty pecans add flavor and crunch to every bite. Top these light and fluffy waffles with whipped cream and warm maple syrup.
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Servings: 8 waffles
Calories: 328kcal
Author: Amanda Smallwood

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.

Nutrition

Serving: 1waffle | Calories: 328kcal | Carbohydrates: 35g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 327mg | Potassium: 336mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4903IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 3mg