Homemade pumpkin waffles are a delightful twist on your traditional waffle recipe, incorporating the natural sweetness and nutritional benefits of mashed or canned pumpkin. They are a fantastic way to enjoy a wholesome breakfast, especially during the fall season when pumpkin and winter squash are abundant. While often associated with autumn due to spices like cinnamon, these waffles can truly be enjoyed any time of the year. You can even boost their health factor further by using whole wheat flour. The beauty of this recipe is its adaptability, working beautifully with various types of winter squash, including pumpkin, butternut squash (a personal favorite for its rich flavor), and acorn squash. These squash varieties add moisture, fiber, and a lovely subtle flavor that complements the spices.

Key Ingredients for Perfect Pumpkin Waffles:

• Flour: You have flexibility here! All-purpose flour provides a light, fluffy waffle. For a healthier option, use whole wheat flour or even ground oatmeal. We’ve even found success with bread flour for a chewier texture.
• Spices: This is where the magic happens! While we use a touch of cinnamon for a mildly seasoned waffle, feel free to add ground ginger, nutmeg, cloves, or a pre-made pumpkin spice seasoning blend available in the spice aisle. Remember, more spices will intensify the flavor and can result in a slightly darker waffle.
• Eggs: Three whole eggs provide structure and richness, contributing to that classic fluffy waffle texture.
• Oil: A good quality oil is essential for making these waffles wonderfully soft and tender on the inside, with a perfect crispness on the outside.
• Baking Powder: This is our primary leavening agent, responsible for giving the waffles their characteristic lift and airy texture.
• Salt: Just a half teaspoon of salt enhances all the other flavors, balancing the sweetness and spices.
• Milk: Standard milk works perfectly, but if you’re out, a blend of heavy cream and water can be a suitable substitute. Dry milk rehydrated with water or buttermilk will also yield delicious results, with buttermilk adding a pleasant tang.
• Winter Squash: This is the star ingredient! Whether it’s pumpkin, butternut squash, acorn squash, or any other cooked winter squash, ensure it’s pureed and ready to be incorporated into the batter. This adds a unique depth of flavor and fantastic nutritional value.

Pumpkin pairs wonderfully with a specific blend of warm, comforting spices that are often found in pumpkin pie. You can use any of the following spices individually or mix them together to create your perfect flavor profile:

• Ground Cinnamon: A classic and essential spice that adds warmth and sweetness.
• Nutmeg: Offers a slightly sweet, woody, and nutty flavor.
• Ground Cloves: Provides a strong, sweet, and pungent aroma, best used sparingly.
• Ground Ginger: Adds a zesty, warm, and slightly peppery note.

For a pre-blended option, you can easily create your own homemade Pumpkin Spice Recipe or use a store-bought version. Adjust the quantity to your taste; some prefer a subtle hint, while others love a robust, spicy waffle.

Waffles are incredibly freezer-friendly, making them a perfect make-ahead breakfast option. If you can buy frozen waffles at the grocery store, you can certainly freeze your homemade ones! It’s an excellent way to prepare for busy mornings and ensure you always have a quick, healthy meal on hand.

How To Freeze Waffles:

1. Cook your waffles according to the recipe directions until golden brown and fully cooked.
2. Allow the cooked waffles to cool completely on a wire rack. This is crucial to prevent ice crystals and sogginess.
3. Once thoroughly cooled, place the waffles in a single layer on a baking sheet and freeze for about 30 minutes to an hour, or until firm. This step prevents them from sticking together when bagged.
4. Transfer the partially frozen waffles into a gallon-sized freezer bag or an airtight container. Remove as much air as possible before sealing.
5. Keep frozen for up to 3 months for optimal freshness and taste.

To Reheat Frozen Waffles:

Simply place a frozen waffle directly into your toaster or toaster oven. Toast over medium heat until it’s crisp, warmed through, and thawed. Avoid microwaving, as this tends to make waffles soggy rather than crispy.

Pumpkin waffles are delicious on their own, but a few thoughtful toppings and side dishes can elevate them to an extraordinary breakfast experience. Here are some fantastic serving suggestions:

• Maple Syrup: A classic pairing, the rich sweetness of pure maple syrup perfectly complements the warm spices of the waffles.
• Honey: For a more natural and delicate sweetness.
• Whipped Topping or Whipped Cream: A dollop of fluffy whipped cream adds a luxurious touch.
• Fresh Fruit: Blueberries, sliced bananas, apple slices, or a medley of berries add freshness and a burst of flavor.
• Butter: A pat of melting butter enhances the richness of the waffle.
• Sprinkled Cinnamon: A light dusting of cinnamon adds an extra layer of warmth and aroma.
• Chopped Nuts: Toasted pecans, walnuts, or almonds provide a delightful crunch and nutty flavor.
• Coffee or Tea: A warm beverage is the perfect accompaniment to a cozy breakfast.
• Bacon or Sausage: For those who prefer a savory contrast to their sweet waffles.
• Yogurt: A side of plain or vanilla yogurt can add creaminess and protein.

For the Pumpkin or Squash Waffles:

How To Make Delicious Pumpkin Waffles:

• Prepare your Waffle Iron: Begin by preheating your waffle iron to your desired setting (usually medium-high). Ensure it’s hot and lightly greased if necessary, to prevent sticking.
• 

  Mix the Batter: In a large mixing bowl, whisk together all the dry ingredients first (flour, cinnamon, baking powder, and salt). Then, add the wet ingredients: eggs, oil, milk, and the canned pumpkin or squash puree. Whisk everything together until just combined. Be careful not to overmix; a few small lumps are fine and will result in tender waffles.
• 

  Cook the Waffles: Scoop a heaping 1/2 cup of waffle batter into the preheated waffle iron. Close the lid and cook according to your waffle iron’s instructions, typically until the steam stops, and the waffles are golden brown and crisp.
• Serve and Enjoy: Carefully remove the cooked waffles from the iron. Serve them immediately with your favorite toppings, such as warm maple syrup, a dollop of butter, or fresh fruit. These waffles are best enjoyed fresh, but also freeze beautifully for later!

• Any Winter Squash* can be used in place of canned pumpkin. Butternut, acorn, or even hubbard squash all work well.
• To make homemade Squash or Pumpkin Puree: Cut the winter squash in half and scoop out the seeds. Place the halves cut-side down on a baking sheet. Roast in a preheated oven at 375°F (190°C) for 45 minutes to 2 hours, or until the flesh is very tender when pierced with a fork. Scoop the soft flesh out of the skins and blend in a food processor or mash thoroughly with a little water (or milk) for a smooth consistency. You can either can this puree for long-term storage or freeze it in airtight containers or freezer bags for up to 6 months.
• Freezer instructions for cooked waffles: Allow cooked waffles to cool completely on a wire rack. Place them in a single layer on a baking sheet and freeze for 30-60 minutes until firm. Transfer the firm waffles into a gallon-sized freezer bag or an airtight container, removing as much air as possible. Keep frozen for up to 3 months.
• To reheat frozen waffles: Place frozen waffles directly into a toaster or toaster oven. Toast over medium heat until thawed, hot, and crispy to your liking. Avoid using a microwave for reheating, as it tends to make waffles soggy.

Nutrition per serving