Using just 2 bowls, make these homemade Pumpkin Spice Waffles a part of your Fall breakfast tradition. With warm spices and yummy pumpkin, they’re a must make!
It’s official. We’re finally in FALL. The temperature has dropped below 100, and it’s ALMOST time that I can leave my lip balm in my car and have it remain intact.
Living in Phoenix, these are the days we dream of all summer. Every single year, the husband and I decide FOR SURE we’re moving out of Phoenix because it’s just TOO HOT and we’re definitely moving to somewhere cooler.
And every Fall we change our minds, and remember why we live here.
But why should the rest of the country have ALL the pumpkin spice fun? I mean, is that really fair? We may not be able to wear uggs, and it’s definitely not “cute boots” weather… but give me all the pumpkin things!Love this? Me too! Tweet it!Click To Tweet
With just 2 bowls these waffles come together before you can even get your waffle iron heated up! I make the full batch, and keep a few stored in the freezer for week day mornings. A quick warm up in the toaster and the smell wafts down the hallway… waking the husband and kids, and bringing them running!
You literally mix up wet ingredients in one bowl, dry in another, then fold together. Pour into the waffle iron, and ta-da!! Breakfast is served!
Is there ANYTHING more delicious smelling than fresh Pumpkin Spice Waffles and a pot of coffee brewing? (No, the answer is “no”) My kids agree with you!
- maple syrup
- lots of coffee
Want more pumpkin? Of course you do!
What is YOUR favorite way to celebrate Fall?
Using just 2 bowls, make these homemade Pumpkin Spice Waffles a part of your Fall breakfast tradition. With warm spices and yummy pumpkin they're a must make!
- 1 1/2 cups flour
- 1 Tbs baking powder
- 1 1/2 tsp baking soda
- 1 Tbs pumpkin pie spice or 1 tsp each of cinnamon, nutmeg and ginger
- ½ tsp salt
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 eggs
- 3 Tbs butter melted
- 1 ⁄4 cup brown sugar
- 1 cup milk plus extra if needed
Heat your waffle iron.
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
In a medium bowl whisk together the pumpkin, eggs, butter, brown sugar and milk until well combined.
Make a well in the dry ingredients, and pour in the wet mixture. Mix together until JUST combine, being careful not to over mix.
Your mixture will be thick but pourable. If too thick add 1/3 cup extra milk.
Pour batter into waffle iron, and cook according to waffle iron directions (my Belgian waffle maker will take longer than a regular iron).
Remove from waffle iron, serve with butter and maple syrup.