Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons light brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 1 cup canned pumpkin puree (not pie filling)
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
- Whisk the Dry Base: In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Use a whisk to stir the ingredients together until they are well combined and there are no large clumps of sugar. Creating a uniform dry base ensures that the spices and leavening agents are distributed evenly throughout the batter.
- Prepare the Wet Mixture: In a separate medium bowl, beat the eggs lightly. Stir in the whole milk, pumpkin puree, melted butter, and vanilla extract. Whisk until the mixture is smooth and the pumpkin is fully incorporated into the liquids. Make sure your melted butter has cooled slightly so it doesn’t scramble the eggs upon contact.
- Combine into a Smooth Batter: Make a well in the center of the dry ingredients and pour in the wet pumpkin mixture. Use a rubber spatula or a large spoon to gently fold the ingredients together. Mix only until the flour streaks disappear. It is perfectly fine if the batter remains slightly lumpy; overmixing will result in tough, dense waffles rather than light and airy ones.
- Cook Until Golden Brown: Preheat your waffle iron according to the manufacturer’s instructions and lightly coat it with non-stick cooking spray or melted butter. Pour the recommended amount of batter onto the hot iron—usually about 1/2 to 3/4 cup depending on the size of your machine. Close the lid and cook until the waffle is golden brown and crisp, typically 3 to 5 minutes. Serve immediately with your favorite toppings.
- Cook Time: 25 minutes