Pecan Pumpkin Waffles
I tested this shortcut version of Pecan Pumpkin Waffles with a mix 5 times before I perfected them just for you! I'm sharing all my pro tips on how to make pumpkin spice waffles crispy on the outside, soft and fluffy on the inside!
Servings: 4 to 8 servings
Calories: 1fourth recipe
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
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.
- 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 .
