INGREDIENTS

• Eggs. Eggs not only add fluffiness to this pumpkin waffle recipe, but protein and healthy fats too! If you’re looking for a vegan option, you can try using 2 flax eggs instead.
• Milk. You can use any preferred milk. Even almond or cashew milk will work just fine.
• Butter. A little bit of melted butter gives the exterior of these pumpkin spice waffles the perfect crispiness. To keep these waffles vegan, use oil instead.
• Vanilla. Can’t go wrong with a splash of vanilla extract!
• Pumpkin puree. Use 100% pure canned pumpkin for this waffle recipe. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
• Flour. For these waffles, you need regular all purpose flour. I have not experimented with using different flour varieties for this recipe.
• Baking powder. Baking powder is the way to go for fluffy waffles!
• Sugar. A very small amount of sugar in waffles will give them the best texture. These are not overly sweet waffles, but add a little maple syrup and they’re perfect!
• Salt. Really brings out the pumpkin flavor!
• Pumpkin pie spice.

PREPARATION

1. Preheat waffle iron. While the waffle maker is preheating, you can be mixing all of the ingredients.
2. Mix wet ingredients in a large mixing bowl. Beat eggs and then stir in milk, melted butter, pumpkin and vanilla until smooth.
3. Add the dry ingredients to the wet ingredients. Stir in flour, baking powder, sugar, salt, and pumpkin pie spice. Stir until just mixed. Some small lumps are fine.
4. Spray waffle iron with nonstick cooking spray. Pour batter onto the hot waffle iron and use the back of a spoon to spread the batter over the surface of the hot waffle iron. I use about 1/2 cup batter per waffle and this will make 5 large waffles.
5. Cook waffles until crisp and browned.
6. Serve with the toppings of your choice and enjoy! I’ve included all of my favorite topping ideas below.