¾cuppumpkin puree’canned or homemade, not the canned pumpkin pie mix though
½cupcooking oilwe use canola or vegetable oil but you can use what you prefer
½cuppecanstoasted. Or use nuts that you like best
Brush the waffle iron lightly with oil and preheat it.
Into a large mixing bowl, sift the flour, baking powder, salt, cinnamon, ginger and nutmeg.
In a separate bowl, whisk together the eggs, milk, pumpkin and oil.
Stir the pumpkin mixture into the dry ingredients and mix well.
Stir in the nuts, if using.
Spread a ladleful or so of batter onto the waffle iron and bake until done, usually 3 to 5 minutes, depending on the iron.
If you prefer, you can also add chopped nuts on top of cooked waffles instead of including in the batter.
To serve, top with syrup or whip cream.
Recipe Preparation Tips
Can this recipe be made ahead?
Yes! You have a couple of options to make these pumpkin waffles ahead.One idea is to make a homemade waffle mix “kit”. To do this, just combine the dry ingredients and store in a labeled air tight container or ziptop bag until you are ready to make the recipe.You could also mix up the wet ingredients the night before and store in the refrigerator.Then, when you are ready to make them in the morning, you just combine the dry and wet ingredients in a bowl.Also, if you are making waffles for a crowd, you can hold on a baking tray in an oven set on the lowest temperature (mine is 170°F) for up to 30 minutes as you make more waffles and are ready to serve them all at once.
Can these pumpkin spice waffles be frozen?
Yes! It’s so easy to make a large batch of waffles so you can freeze extras to have available on busy mornings.