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Cooked waffles topped with maple syrup and pecans displayed on plate.
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Pumpkin Spice Waffles without Pumpkin Puree

Crispy, golden Pumpkin Spice Waffles without pumpkin puree. Light, airy, and filled with warm fall spices for the perfect cozy breakfast.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 14 waffles
Calories 150kcal
Author Samantha Pickthall

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
US Customary - Metric

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

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.

Nutrition

Calories: 150kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 61mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 1mg