This shortcut version of Pecan Pumpkin Waffles took five tests to perfect the recipe just for you! You won't believe they start with a box mix and canned pumpkin. I'm sharing all my pro tips on how to make the best pumpkin spice waffles crispy on the outside, soft and fluffy on the inside!
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Thank you to my friends at Whaley Pecan Company for sponsoring this post.
Loaded with crunchy, buttery pecans, pumpkin, and warm spices, these waffles taste homemade even though they start with a box mix.
The recipe uses ½ cup of canned pumpkin, so save the leftover pumpkin puree to make my Sweet Pumpkin-Spice Dumplings made with crescent rolls.
Also, two of my blogger friends have recipes that use just 1 cup of pumpkin puree. Give these leftover pumpkin recipes a try, Pumpkin Ice Cream and Best Pumpkin Bread.
You can also store extra pumpkin puree in the freezer in an airtight container until you are ready to make these pumpkin waffles, again.
I served these easy pumpkin waffles with skillet-fried bacon but to gild the lily, you could serve them with my Air Fryer Candied Bacon or Best Easy Candied Bacon (oven method).
Garnish with Air Fryer Roasted Pecans, whipped cream or real butter. (Here's how to make butter in a jar.) Then, drizzle with maple syrup for a cozy fall breakfast or brunch.
Shortcuts
- Starting with a box mix saves time measuring dry ingredients.
- Buying pre-chopped pecans saves time, plus fewer dishes to wash.
Ingredients
What you will need to make these pumpkin waffles.
Scroll down to printable recipe for exact ingredient quantities.
- Waffle mix - Be sure to check to make sure the box says waffle mix and not pancake mix. There is a big difference. I used Krusteaz Light and Crispy Belgian waffle mix but there are other good waffle mixes available.
- Pecans- As a Southerner, I am picky about my pecans. I want them fresh and flavorful. Whaley Pecan Company is where I get all my pecans for these reasons. Plus, they are a family-owned company based in Troy, Alabama and a member of Sweet Grown Alabama.
- Pumpkin- I used canned pumpkin puree in this recipe, but you can also use cooked butternut squash puree or make your own pumpkin puree in the Instant Pot.
Get your own fresh and flavorful Whaley's medium-size pecan pieces.
Make your own pumpkin pie spice
*Make your own pumpkin pie spice. For one teaspoon pumpkin pie spice, combine ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger.
Substitutions & Variations
- Spices - Trade out 1 teaspoon of pumpkin pie spice for apple pie spice or 1 teaspoon ground cinnamon.
- Milk- I used whole milk but any milk will work because the waffle mix directions for plain waffles just calls for water.
- Gluten Free Pumpkin Waffles- I didn't find a gf waffle mix so here's how to make them with a gluten-free pancake mix. To get crispy waffle edges, beat an egg white until soft peaks form, then fold it into the prepared pancake batter before cooking the waffles.
How to make Pecan Pumpkin Waffles with Mix
Scroll down to the bottom for the printable recipe with detailed instructions.
- Combine the dry ingredients and pecans in one bowl. Whisk together the eggs, milk, pumpkin, and melted butter in another bowl.
- Add the dry ingredients to the pumpkin mixture and stir JUST until combined.
Tip: Let the batter rest 5 minutes for the fluffiest pumpkin waffles.
- Spoon ½ cup of batter in the center of the Belgian waffle iron. If you are using a classic 4-section Belgian waffle maker, divide one cup of dough among the sections. You may have to add a bit more batter for those waffle irons. For mini pumpkin waffles, use less batter or make in a mini waffle iron.
- Cook according to your waffle iron's manufacturer's directions. I give you my times in the printable recipe below.
Pro Tip: As you are making the waffles, place them on a cooling rack instead of a plate. This will keep them crispy on the bottom.
Serve your pumpkin spiced waffles with maple syrup, topped with either butter or whipped cream for breakfast, brunch, or brinner (breakfast for dinner).
Pro Tips
Don't try to use the entire can of pumpkin puree in this recipe. I tested it that way, first, because I saw many recipes that did. The result was a dense, soggy waffle. The leftover pumpkin puree stores in the fridge for up to one week and in the freezer for up to one year.
Let the batter rest 5 minutes before cooking the waffles. This will give you the fluffiest waffles.
How to store
- To Store: Store in the refrigerator up to 4 days or on counter for 2 days, covered or in an air tight container.
- To Freeze and Make ahead: Cover tightly and store in the freezer for up to 1 year.
Save leftover canned pumpkin puree for other recipes. First, remove the extra puree from the can and put in a container with a airtight lid or in a bowl with plastic wrap or aluminum foil wrapped tightly and store in the refrigerator up to 4 days or in the freezer up to 1 year.
To reheat waffles in the air fryer, air fry at 375° for 1 to 2 minutes. Bake in preheated oven at 400F° for 4 to 5 minutes. If frozen, add one minute to the air frying and two to three minutes to the oven method. Microwaving waffles will result in soggy waffles.
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Want more easy breakfast recipes?
Pecan Pumpkin Waffles
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Equipment
Ingredients
- 2 cups light and crispy waffle mix (I used Krusteaz)
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon or pumpkin pie spice *
- ½ cup chopped toasted pecans (I used Whaley pecans)
- 2 large eggs
- ¾ cup milk
- ½ cup canned pumpkin puree (not pumpkin pie mix)
- ¼ cup salted butter, melted
- Cooking spray or oil in an oil sprayer
- Maple syrup Whipped Cream, Toasted Pecans (optional)
Instructions
- Preheat a waffle iron. I used a Belgian waffle iron but any waffle iron will work. Check your waffle iron’s manufacturer’s instructions.
- Combine waffle mix, brown sugar, pumpkin pie spice and pecans in a medium size bowl.
- Whisk together the eggs until combined in a medium size bowl. Stir in milk, canned pumpkin and butter. Add the dry ingredients to the pumpkin mixture and whisk together just until the dry ingredients are combined with the wet ingredients.
- Lightly coat the waffle iron with cooking spray or with oil in an oil sprayer. Spoon a heaping ½-cupful of the waffle batter on the waffle iron, quickly spreading it out slightly. Cook according to your waffle irons directions. My Belgian waffle iron took about 3 to 4 minutes to cook them until slightly crisp and the light came on.
- To serve, pour maple syrup over the waffles, top with whipped cream and sprinkle with toasted pecans, if desired.
Notes
- Don't try to use the entire can of pumpkin puree in this recipe. I tested it that way, first, because I saw many recipes that did. The result was a dense, soggy waffle. The leftover pumpkin puree stores in the fridge for up to one week and in the freezer for up to one year.
- As you remove the waffles from the waffle iron and make more, place them on a cooling rack instead of a plate to keep them crisp.
- *Make your own pumpkin pie spice. For one teaspoon pumpkin pie spice, combine ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger.
- Let the batter stand 5 minutes before spooning onto the griddle. Your waffles will be fluffier .
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Melissa Higgins
I saw “Kristal Thomas: Pecan Pie Topping“ on Good Day last month and couldn’t decide what to use the topping for. Fast forward to yesterday when you came on GD with these waffles. I made the topping. Mix up the waffle mix using Kodiak brand mix because of the protein content, left out the pecans because of the topping. Wonderful
Kathleen
I'm so glad my pecan pumpkin waffles inspired to you to make them and put them topping on top! That sounds delicious!