5.0 from 6 votes
Pumpkin Waffles with Cinnamon Maple Syrup
Fluffy pumpkin waffles are the perfect breakfast treat for fall. Topped with a stellar cinnamon maple syrup, these waffles are sure to be a family favorite.
Prep Time
15 mins
Cook Time
15 mins
Total Time
22 mins
Servings: 7 waffles
Calories: 483 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Pumpkin Waffles
- 2 cups all-purpose flour 240g
- 1 tablespoon cornstarch 25g
- 2 teaspoons baking powder 12g
- ½ teaspoon baking soda 4g
- ½ teaspoon kosher salt 4g
- 1 tablespoon ground cinnamon 8g (or pumpkin pie spice)
- 1 ½ cups pumpkin puree NOT pumpkin pie filling (375g)
- 1 cup unsweetened cashew milk or another non-dairy milk OR regular milk
- 2 eggs ~100g
- 2 teaspoons pure vanilla extract 10g
- 2 tablespoons neutral oil 30g
- 2 tablespoons pure maple syrup 38g
Cinnamon Maple Syrup
- 2 cups pure maple syrup
- 2 " cinnamon sticks broken in half
Instructions
- Combine the dry ingredients — the flour, cornstarch, baking powder, baking soda, salt and cinnamon — in a large bowl and whisk together.
- In a smaller bowl, combine the wet ingredients — the pumpkin puree, milk, egg, vanilla extract, oil and maple syrup — and whisk until smooth. It is important to stir this vigorously so that the egg blends into the rest of the wet ingredients.
- Pour the wet ingredients into the dry ingredients and slowly mix together, stirring until just combined. Do not overmix the batter.
- Preheat the waffle iron and spritz lightly with cooking spray.
- Pour ½ cup of the batter into the warmed waffle iron, spreading with a rubber spatula until at the edges.
- Cook per the manufacturer's instructions. (I like mine crispy on the outside, so I cook them on a higher setting. To each their own.)
- While the waffles are cooking, heat the maple syrup and cinnamon sticks over medium heat. Simmer until time to eat.
- When the waffles are cooked to your liking, serve warm with the cinnamon syrup. Enjoy!
Cup of Yum
Notes
- These waffles are easy to freeze! Once cooked, let cool on a cooling rack, then wrap in plastic wrap and freeze for up to a month.
- This recipe makes 7 (½ cup) waffles. If you make them smaller, you will have more waffles. They are extremely fluffy.
- ½
Nutrition Information
Serving
1waffle
Calories
483kcal
(24%)
Carbohydrates
101g
(34%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
47mg
(16%)
Sodium
299mg
(12%)
Potassium
510mg
(15%)
Fiber
4g
(16%)
Sugar
61g
(122%)
Vitamin A
8245IU
(165%)
Vitamin C
2mg
(2%)
Calcium
204mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 7waffles
Amount Per Serving
Calories 483
% Daily Value*
| Serving | 1waffle | |
| Calories | 483kcal | 24% |
| Carbohydrates | 101g | 34% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 47mg | 16% |
| Sodium | 299mg | 12% |
| Potassium | 510mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 61g | 122% |
| Vitamin A | 8245IU | 165% |
| Vitamin C | 2mg | 2% |
| Calcium | 204mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.