Pumpkin Spice Waffles

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If you just can’t get enough of pumpkins in your life and diet; here’s a great breakfast treat.






  • 2 cups (500 mL) all-purpose flour
  • 1/4 cup (50 mL) granulated sugar
  • 1 tbsp (15 mL) ground cinnamon
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) ground ginger
  • 1 tsp (10 mL) ground nutmeg
  • 1/2 tsp (2 mL) baking soda
  • 3 eggs
  • 1 1/2 cups (375 mL) milk (1%)
  • 3/4 cup (175 mL) fresh or canned pumpkin puree
  • 2 tbsp (30 mL) butter, melted
  • 1/3 cup (75 mL) chopped pecans, toasted
  • 1/2 cup (125 mL) maple syrup (or table syrup) 


Preheat waffle iron.

Combine flour, sugar, cinnamon, baking powder, ginger, nutmeg and baking soda in a large bowl; mix well and set aside.

Whisk together eggs, milk, pumpkin puree and butter in another large bowl. Stir in flour mixture until a slightly lumpy batter forms.

Spray waffle iron with cooking spray; add batter and cookuntil waffles are set and golden brown, about 2 minutes.

Serve sprinkled with chopped pecans and drizzled with maple syrup.

Tip: If you do not have a waffle iron you can use the batter to make pancakes.

Preparation: 10 minutes