Save Warm, fluffy waffles infused with pumpkin, autumn spices, and a hint of heat—perfect for a cozy breakfast or brunch.
I first made these spicy pumpkin buttermilk waffles when my family requested something festive yet comforting for a chilly weekend brunch. The combination of pumpkin, warming spices, and a dash of cayenne gave breakfast an unexpected and welcome kick.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Brown sugar: 2 tbsp
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground cloves: 1/4 tsp
- Cayenne pepper: 1/4 tsp (adjust to taste)
- Buttermilk: 1 1/2 cups (360 ml)
- Pumpkin purée: 3/4 cup (180 g) (not pumpkin pie filling)
- Eggs: 2 large
- Melted unsalted butter: 1/4 cup (60 ml), cooled
- Vanilla extract: 1 tsp
Instructions
- Preheat:
- Preheat your waffle iron according to manufacturer's instructions.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cayenne pepper.
- Mix Wet Ingredients:
- In another bowl, whisk together buttermilk, pumpkin purée, eggs, melted butter, and vanilla extract until smooth.
- Combine:
- Pour wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix. Some lumps are fine.
- Prepare Waffle Iron:
- Lightly grease the waffle iron with cooking spray or melted butter.
- Cook:
- Pour about 1/2 cup of batter on the hot waffle iron per waffle (adjust for your model). Close the lid and cook until golden brown and crisp, about 4–5 minutes per batch.
- Keep Warm:
- Transfer cooked waffles to a wire rack and keep warm in a low oven while finishing the rest.
- Serve:
- Serve hot, topped with maple syrup, whipped cream, or a sprinkle of chili flakes for extra heat.
Save Sharing these warm waffles with my family became a new autumn tradition, especially when we gathered around the kitchen table on Sunday mornings.
Required Tools
Waffle iron, mixing bowls, whisk, measuring cups and spoons, ladle or measuring cup, wire rack (optional)
Allergen Information
Contains: Wheat (gluten), dairy, eggs. If using store-bought pumpkin purée or buttermilk, check labels for additional allergens.
Nutritional Information (per serving)
Calories: 290, Total Fat: 10 g, Carbohydrates: 41 g, Protein: 7 g
Save Serve these waffles hot with your favorite toppings for a festive breakfast that everyone will love. They're sure to become a seasonal favorite.
Recipe FAQ
- → How can I increase the spiciness of these waffles?
You can add more cayenne pepper or a pinch of chili powder to boost the heat according to your taste.
- → Can I use whole wheat flour instead of all-purpose flour?
Yes, you may substitute half of the all-purpose flour with whole wheat flour for additional fiber and a nutty flavor.
- → Which toppings pair best with spicy pumpkin waffles?
Maple syrup, whipped cream, apple compote, cinnamon butter, or a sprinkle of chili flakes all complement these waffles well.
- → Are these waffles suitable for freezing?
Yes, cooked waffles can be cooled, frozen, and then reheated in a toaster or oven for a quick future breakfast.
- → What allergens should I be aware of?
These waffles contain wheat (gluten), dairy, and eggs. Always check labels if using pre-made ingredients.
- → Can I make these waffles vegan?
You may substitute plant-based milk and butter for dairy ingredients and use flax eggs to create a vegan version.