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Crispy Pumpkin Waffles have everything – they are filled with pumpkin puree, warm fall spices and have an extra crispy exterior! Based on my Classic Crispy Waffles recipe, these pumpkin waffles are quick to make in 25 minutes and taste so good topped with butter and plenty of maple syrup! Enjoy with a Pumpkin Spice Latte for the perfect fall breakfast or brunch!
When the weather cools down, all I want to do is eat all things pumpkin! Everything from Pumpkin Pancakes, Pumpkin Cinnamon Rolls with Maple Frosting and of course an Iced Pumpkin Spice Latte are on constant repeat in my house!
Ingredients You’ll Need for Pumpkin Waffles
- Cornstarch – This might seem like an unusual ingredient for waffles, but cornstarch is one of the keys to achieving the crispiest waffles. Pumpkin puree has A LOT of moisture and the starch helps to keep the batter from being to wet.
- Pumpkin puree – Combined with pumpkin pie spice really make these waffles taste (and smell) like fall! Make sure to use 100% pure pumpkin puree NOT pumpkin pie filling which is sweetened and already has spices mixed in.
- Buttermilk – Interacts with baking soda to create a light and fluffy waffle with a slightly tangy flavor.
- Egg whites – Whipped into stiff peaks then it gets folded into the waffle batter. This extra step REALLY helps to create very light and fluffy waffles.
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Crispy Pumpkin Waffles
- Make the dry mix – Mix together dry ingredients in a large bowl then set aside.
- Make the wet mix – Measure out buttermilk in a large measuring cup then whisk in pumpkin puree, oil, melted butter and vanilla extract. Pour your wet ingredients into your dry ingredients, mix until barely combined then set aside.
- Next, beat egg whites in a separate bowl using a hand-mixer until stiff glossy peaks form. Fold the egg whites into the batter until combined.
- Cook pumpkin waffles – Cook waffles according to waffle iron’s instructions then serve with butter and a drizzle of maple syrup.
Tips and Tricks
- The crispiness will depend on your actual waffle maker. I use this one from Hamilton and it’s not expensive at all and it’s a total workhorse. If you’re looking for a small, inexpensive but quality waffle maker, it’s a solid choice.
- Don’t stack them. After you’ve finished cooking your first batch of waffles place them on a wire rack in a single layer. This helps air to flow around them otherwise they will steam and lose their crisp exterior.
- Pumpkin spice mix – Of course, you cannot make anything pumpkin without adding warm spices, I chose to go with pumpkin spice. I usually buy pumpkin spice but you can make it too–it’s super simple whichever works for you!
Recipe FAQs
For many recipes it can be! However for this pumpkin waffles recipe, I made it especially with waffles in mind. I wanted them to be super crisp on the outside and light and fluffy on in the inside- different from regular pancakes!
I find that waffles are the crispiest straight from the waffle iron, however you can certainly make them ahead of time if needed. Place your cooked waffles on a wire rack then transfer to a 200 degree Fahrenheit oven so they can remain warm until you are ready to serve them.
More Fall Recipes
If you tried this Crispy Pumpkin Waffles Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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1 waffle maker
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1 Large mixing bowl
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1 Hand mixer
To Make the Dry Mix:
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In a large bowl, whisk together the dry ingredients: flour, cornstarch, pumpkin pie spice, salt, baking powder, baking soda and salt.
To Make the Wet Mix:
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In a large measuring cup, measure out the buttermilk. Whisk in the pumpkin puree, oil, melted butter and vanilla. Pour the wet ingredients into the dry ingredients and mix until barely combined. Set aside.
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In another bowl, using a hand-mixer, beat the egg whites until foamy. Add the sugar and continue beating until stiff, glossy peaks form. Fold the egg whites into the batter until just combined.
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Cook the batter according to your waffle iron’s instructions. I cooked mine for about 3 minutes. Repeat until you’ve worked your way through the batter. Serve with maple syrup and butter.
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Serves 4
Tips and Tricks
- The crispiness will depend on your actual waffle maker. I use this one from Hamilton and it’s not expensive at all and it’s a total workhorse. If you’re looking for a small, inexpensive but quality waffle maker, it’s a solid choice.
- Don’t stack them. After you’ve finished cooking your first batch of waffles place them on a wire rack in a single layer. This helps air to flow around them otherwise they will steam and lose their crisp exterior.
- Pumpkin spice mix – Of course, you cannot make anything pumpkin without adding warm spices, I chose to go with pumpkin spice. I usually buy pumpkin spice but you can make it too–it’s super simple whichever works for you!
Serving: 4g | Calories: 756kcal | Carbohydrates: 83g | Protein: 9g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 952mg | Potassium: 340mg | Fiber: 3g | Sugar: 30g | Vitamin A: 5481IU | Vitamin C: 2mg | Calcium: 146mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
