Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/2 cups pumpkin puree (not pumpkin pie filling)

1 cup apple cider

1/2 cup milk

1/4 cup vegetable oil

2 large eggs, lightly beaten

2 tablespoons brown sugar, packed

1 teaspoon vanilla extract

Maple syrup, for serving

Whipped cream, for serving

Chopped pecans or walnuts, for topping

Caramel sauce, apple slices sautéed in butter and cinnamon (optional toppings)

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

Step 2: In a separate bowl, whisk together the pumpkin puree, apple cider, milk, vegetable oil, eggs, brown sugar, and vanilla extract. Stir until the brown sugar is dissolved.

Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the waffles light and fluffy.

Step 4: (Optional) Let the batter rest for 5 to 10 minutes to allow the flavors to meld and the mixture to thicken slightly.

Step 5: Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with cooking spray or melted butter.

Step 6: Pour the recommended amount of batter onto the waffle iron (usually about 1/2 to 3/4 cup) and cook for 3 to 5 minutes, or until the waffles are golden brown and crisp.

Step 7: Carefully remove the waffles and place them on a wire rack. Keep warm in a 200°F oven if making ahead.

Step 8: Serve warm with maple syrup, whipped cream, and your choice of toppings such as chopped nuts, caramel sauce, or sautéed apple slices.

Tips & Variations

Use pumpkin puree—not pumpkin pie filling—to control sweetness and spice levels.

For extra flavor, add a sprinkle of pumpkin spice or cinnamon on top before serving.

Swap apple cider for orange juice for a citrus twist.

Mix in chocolate chips or chopped nuts directly into the batter for added texture.

To keep waffles crisp after cooking, place them on a wire rack in a low oven instead of stacking.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or oven until warm and crispy. For longer storage, freeze waffles in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen by toasting or warming in the oven.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree since pumpkin pie filling contains added sugar and spices, which can alter the taste and texture of your waffles.

Can these waffles be made vegan?

Yes. Replace eggs with flax eggs or a suitable egg substitute, use plant-based milk, and substitute vegetable oil with coconut oil or another vegan-friendly fat to make a vegan version.