Easy Pumpkin Pie Breakfast Waffles

My favorite meal of the day is breakfast. Admittedly, I am more of a savory eggs and toast breakfast kind of girl, but when I am in the mood for something sweet, pancakes and waffles are my go-to! This time of year, it’s these pumpkin pie waffles in particular that I crave! They are the perfect amount of spice and sweetness, complimented beautifully by maple syrup, some whipped cream, or even a homemade pear compote from my neighbor! If you’re looking for a fun way to use any pumpkin puree you have on hand, I highly encourage you to try these! You’ll thank me later!

Easy Pumpkin Pie Breakfast Waffles

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 TBSP pumpkin pie spice
• 1/4 cup granulated sugar
• 2 TBSP light brown sugar
• 4 eggs
• 1/2 cup milk (I used 1% but you could also use plant-based milk here too)
• 1 1/2 cups pumpkin puree
• 3/4 cup butter
• 1 tsp vanilla extract

I got my mini waffle maker at Target a few years ago and they still have it available along with a bunch of other shapes! Check them out here!

Method:

1. Preheat your waffle maker.
2. Melt the butter in a pan over low heat. Once melted, remove from the heat and allow to cool.
3. Mix together the flour, baking powder, pumpkin pie spice, granulated sugar, and brown sugar. Set aside.
4. To a different bowl, whisk the eggs and then add the milk, pumpkin, butter, and vanilla. Mix to incorporate.
5. Add the wet ingredients to the dry ingredients. To make it easier to incorporate, I add this in two parts.
6. Follow the instructions for your particular waffle maker to make your waffles. To mine, I add a 1/4 cup of the batter and allow it to cook for 5 minutes. The amount of waffles depends on the side of your waffle maker and how much batter you’re adding.
7. Top with your favorite toppings and enjoy! These waffles freeze really well. If you have any leftover waffles, store them in an airtight freezer bag for a quick and easy breakfast during the week!