Homemade Pumpkin Waffles 🧇 make for a lovely seasonal breakfast addition everyone will love. Warm, fluffy and slightly spiced, they’re a surefire way to start off the brisk fall morning in a zippy mood. Enjoy them topped with a pat of salted butter and a drizzle of maple syrup or even plain in all their humble, yet elevated glory.
This recipe is a great use for leftover pumpkin puree from any other autumnal treats you’ve made from the quintessentially favorite seasonal squash, like this Pumpkin Coffee Cake. Feel free to add as many pumpkin-complementing spices as you wish. I opted to only spice with cinnamon, since I am deathly afraid of my picky eater toddlers. As any mother knows, one of life’s worst rejections is that of your child poo-pooing a special new something you’ve made just for them. I am pleased to report that this was not the case and the orange-hued, cinnamonly discs of melt-in-your mouth goodness were received favorably by the little shot-callers. This waffle maker is an absolute dream to use–no greasing or flipping needed and auto-shut off when each waffle is ready–and makes iconic Eggo-size and shaped waffles.
Cook up a batch of these waffles for the week ahead and store them in the fridge for a smooth, happy breakfast time every morning. You can even freeze any leftovers to enjoy these fall-flavored treats well beyond the end of the season.
