Pumpkin Spice Waffles without Pumpkin Puree
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This crispy Pumpkin Spice Waffles without Pumpkin Puree Recipe delivers the warm, inviting flavors of fall! These waffles blend oil and milk to ensure a light and airy texture, while the classic pumpkin pie spice infuses each bite with seasonal warmth. Perfect for a delightful autumn breakfast without pumpkin puree!
Pumpkin Spice Waffles without Pumpkin Puree Recipe
These pumpkin spice waffles blend a richly spiced batter with hints of cinnamon and nutmeg, cooked into crisp, airy waffles that celebrate the essence of fall.
These waffles capture the inviting warmth of autumn spices, perfectly embodying the season’s flavors without the need for pumpkin puree.
Each waffle offers a light, crisp texture that makes it simply irresistible, ideal for pairing with your morning coffee or as a cozy weekend breakfast!
What is the best waffle maker to use?
The best waffle maker depends on your needs. A basic mini waffle maker is great for quick, small servings and is budget-friendly. For more advanced features, consider a model with adjustable browning settings and larger plates, ideal for frequent use or making bigger waffles. Choose based on your budget and how often you make waffles.
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What can I use if I don’t have pumpkin pie spice?
If you don’t have store-bought pumpkin pie spice, you can use homemade pumpkin pie spice for the same delicious flavor. This blend is perfect for bringing out the classic autumn aroma and taste in your recipes.
What is the secret of making crispy waffles?
The key to crispy waffles lies in the batter’s fat and sugar content, more oil or butter for crispiness and a little extra sugar for caramelization. Preheat your waffle iron to ensure it’s very hot before adding the batter, allowing it to cook without interruption.
How to store pumpkin spice waffles
Store: Keep cooled waffles in an airtight container in the refrigerator for up to 5 days.
Reheat: Place waffles in a toaster or oven until hot and crispy to restore their texture.
Freeze: Separate waffles with parchment paper, then store in a freezer-safe bag or container for up to 3 months.
Thaw: Allow waffles to thaw in the refrigerator or at room temperature before reheating.
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Best no pumpkin puree recipes
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Pumpkin Spice Waffles without Pumpkin Puree
Ingredients
- 2 1/4 cups (270g) all-purpose flour, scoop & leveled
- 2 Tbsp light brown sugar
- 1 Tbsp pumpkin pie spice, homemade or store-bought
- 4 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups whole milk, at room temperature
- 1/3 cup extra virgin olive oil, or vegetable oil
- 2 large eggs, at room temperature
Toppings
- Pure maple syrup
- Pecans, roughly chopped
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder and salt. Set aside.
- Combine Wet Ingredients: In a separate medium-sized mixing bowl, whisk together the milk, oil and eggs until well combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry mixture and whisk until just combined, ensuring no lumps remain. Be careful not to over-mix.
- Rest the Batter: Let the batter sit for 15 minutes while you preheat your waffle iron.
- Preheat Waffle Iron: Heat your waffle iron to the highest setting according to your waffle maker’s instructions, ensuring it reaches the right temperature for optimal crispiness.
- Cook Waffles: Pour a 1/4 cup of batter into the waffle iron. Cook each waffle until golden and crisp, mine took 3 minutes and 30 seconds – 4 minutes in my mini waffle maker.
- Serve: Remove waffles using a fork or metal tongs. Serve immediately or keep warm in a preheated oven at 170ºC (338ºF). Top with maple syrup and chopped pecans. Enjoy!
Notes
Nutrition
