You know the drill. Fall rolls around, school starts up again, the leaves turn brilliant reds and oranges, we pull out our favorite sweaters, and, on cue, everybody starts craving pumpkin spice everything. You can have pumpkin any old time, of course, but it tastes best in fall, if you ask me. And a great way to get your autumnal flavor fix is by making a quick batch of our pumpkin spice muffin waffles.
It’s so good, not too sweet, and not too heavy. We topped ours with cream cheese frosting, but they are amazing on their own. Eat these for breakfast, toss them in lunchboxes, or really load them up with frosting and call it dessert.
I used a can of pumpkin puree in this recipe because we had one on hand, but feel free to substitute fresh pumpkin if you’d like. It’s what my mother would do.
This muffin waffle is not too sweet, and it's full of fall's favorite flavors.
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 can pumpkin puree
- 2 eggs, beaten
- 1/2 cup milk
- 4 tablespoons butter, melted
Heat up your waffle iron according to manufacturer’s instructions.
In a medium bowl, whisk the dry ingredients together.
In a large bowl, whisk together the eggs and milk ingredients until frothy, then mix in the pumpkin and melted butter.
Slowly add the dry ingredients to wet ingredients, stirring until just combined. Lumps are fine.
Pour batter into the waffle maker and cook for about 5-6 minutes depending on your waffle iron.