One of our family’s favorite fall breakfasts is a plate of warm pumpkin waffles! It’s a hearty “real food” breakfast, full of seasonal flavors, and nourishing ingredients. (Please, just skip those packaged waffle mixes…)
These are delicious topped with some homemade yogurt and a drizzle of raw honey or some real, organic maple syrup.
These waffles are a great way to use up a last little bit of canned pumpkin or leftovers. If you have pumpkin pie spice, you can use that instead of the individual spices (use 1-2 tsp).
They disappear quickly, so you may want to double the batch!
Pumpkin Waffles
1 cup sifted Flour (use your choice of gluten-free* or whole grain flours)
1/4 tsp. Salt
1 tsp. Baking Soda
1 1/2 tsp. ground Cinnamon
1 tsp. ground Ginger
1/4 tsp. ground Cloves
1/4 tsp. ground Nutmeg
2 large or jumbo Eggs
2/3 Cup Buttermilk or Plain Yogurt
1/3 Cup Pumpkin Puree (or canned pumpkin); I’ve also used mashed sweet potato or Delicata squash, too.
1 Tbl. MolassesGrease waffle iron, and heat. In a large mixing bowl, combine together flour, salt, baking soda, and spices. In a separate bowl, whisk together eggs, buttermilk/yogurt, pumpkin, and molasses. Gently stir the liquid mixture into the dry mixture.
Cook waffle batter on waffle iron until deep golden brown, and serve immediately. Serves 4
*For our gluten-free mixture, we have filled a 1 Cup measuring cup with approximately 1/3 heaping cup Brown Teff Flour, 1/3 heaping cup Brown Rice Flour, and 1/4 cup Potato Starch
Warm spiced pumpkin waffles are definitely a finer thing of the season, don’t you think? 
We love to bless overnight guests with seasonal pumpkin delights, and this recipe is a fabulous way to frugally stretch those elusive cans of pumpkin!
{Photo Credit: little blue hen}
This post is part of:
Finer Things Friday at Amy’s Finer Things
Frugal Friday at Life as Mom
Vegetarian Foodie Friday at Breastfeeding Moms Unite
Foodie Friday at Designs by Gollum
Fight Back Fridays at Food Renegade
The Grocery Cart Challenge Recipe Swap
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I just wanted to let you know that I grabbed your button and added it to my blog. Your work is beautiful I too am an adoptive mother and we are also living simply. God bless you this weekend!
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Michele Reply:
October 15th, 2010 at 7:53 am
@Ruth, Thanks so much! I’ll have to hop over & visit your blog!
Thanks for stopping by.
Blessings,
Michele
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Of course I would want to double the batch! Who wouldn’t? I love waffles and anything pumpkin. Thanks for sharing a great recipe.
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Oh – you have totally got my taste buds craving now!
I just so happen to have some leftover squash in the fridge… I’m going to modify it to do an overnight soaking, though. Mmm… Sabbath breakfast, here we come! 
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Michele Reply:
October 15th, 2010 at 12:50 pm
@Meg, Yes, this recipe is wonderful to adapt for soaking, since it already calls for the buttermilk/yogurt!
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I am going to make these, yummy! But I will probably make at least half of them as pancakes since waffles take forever for our large family, LOL.
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Michele Reply:
October 15th, 2010 at 12:49 pm
@Tiffany, Great idea!
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Yummo~
We are loving the pumpkin/squash season.
Great recipe!
Peace and Love,
Georgiann
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Hmmm…I am wondering if I can adapt these a bit to make them dairy-free for my kiddo? I will have to give it a whirl cause he loves pumpkin flavored goodies!
Thanks for sharing.
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Michele Reply:
October 15th, 2010 at 2:43 pm
Absolutely! Use my coconut milk “buttermilk” recipe from earlier this week: http://frugalgranola.com/2010/10/frugal-homemade-coconut-milk/
Coconut milk yogurt works well, too. (Or, use your non-dairy milk/yogurt of choice.)
Blessings,
Michele
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I was planning to make pumpkin waffles last week but never go around to it. Now that I see your recipe I think it might actually happen this week. Thanks for sharing at Vegetarian Foodie Fridays!
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Yummy! I will definately double next time!
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Delicious! I made these this morning subbing in sprouted wheat flour and pure grade b maple syrup for the molassases, and using have kefir and have raw milk for the buttermilk. We topped them with butter and syrup. Wonderful brunch on this snowy sunday morning!
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Michele Reply:
November 21st, 2010 at 9:39 pm
Those sound like wonderful substitutions!
I have used kefir/raw milk before too, and it’s delicious. Thanks for sharing!
Blessings,
Michele
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Is that the gluten free flour mix you use for all recipes? I’m new to gluten free, with a gluten sensitive toddler, and it is overwhelming, expensive and somewhat all-consuming!! Thanks for the post and the help along the way.
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Michele Reply:
January 2nd, 2011 at 3:42 pm
@Heather Flatt, Hi, Heather, No, I use different combinations of gluten-free flours, depending on the properties of the flours & what I am making. (Bags of gluten-free flours will usually tell what they are good for.)
I buy the flours in bulk (5, 10, or 25 lbs), so that it is more affordable, & I’m not just paying for packaging. I did have to spend some months just following others’ gluten-free recipes to understand it, before I could make my own. You’ll get it!
Blessings,
Michele
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Looking forward to trying the pumpkin waffles and we even had some pumpkin puree saved and frozen from the fall.
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Michele Reply:
January 2nd, 2011 at 3:44 pm
Great!
It’s so convenient to have it ready in the freezer. Enjoy!
Blessings,
Michele
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I made these last night with some modifications: I used spelt flour and soaked it for 8 hours in 2/3 c. water with 1 tbsp. whey. I added everything else prior to baking them and used honey instead of molasses. They were great! Next time, though, I’ll cut the water back to a scant 1/2 cup. I had to add some extra flour. They puffed up nicely in our Belgian waffle maker, and my hubby loved the aroma coming from the kitchen! Thanks, Michell!
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I loved these, and my picky daughter liked them too. I made a GF version as well, and you can hardly tell the difference. I only needed 3/4 cup of the batter for my belgian waffle maker (as opposed to about 1 cup I normally use). I got 3 big waffles out of a single batch. Thanks for sharing!
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Oh, I love the sound of these. Does the recipe need to be adapted at all to make these into pancakes? I have no waffle maker, and with our 5 kids and 2 adults, I think I’d need 3 waffle makers!
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These were AMAZING! My family gobbled them down!
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I just have to say, these are delicious!I’ve used this recipe more than once and have loved it every time. Thank-you!
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Michele Reply:
October 16th, 2012 at 7:14 pm
Thank you! I am so glad you have enjoyed them.
Blessings,
Michele
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Super yummy recipe. But I would not even begin to attempt a waffle recipe without some form of fat! Oil or butter. Because otherwise my waffle iron would be a complete mess. Do you really make these waffles without either?
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