Fluffy homemade pumpkin waffles are a cozy, fall-friendly breakfast. Served with a warm cinnamon maple syrup, these pumpkin waffles are easy to make and a family favorite. Makes about 7 large waffles (½ cup batter each).
2024 Update: This recipe was originally published in October 2015 and has been refined with a few extra tips. I hope you enjoy these waffles as much as we do!
I was late to the pumpkin craze because I assumed I didn’t like pumpkin — turns out it was nutmeg I don’t love. Give me pumpkin with plenty of cinnamon and I’m sold. These pumpkin waffles are light, fluffy and full of warm fall flavor.
Why this recipe works
These waffles put the pumpkin front and center, with cinnamon for the warming spice. They’re light and fluffy but still moist from the pumpkin puree. A few highlights:
- Dairy-free option: use a non-dairy milk or regular milk if you prefer.
- Sweetened naturally with maple syrup—no granulated or brown sugar needed.
- Simple cinnamon maple syrup is quick to make and elevates the waffles.
- No need to beat egg whites separately; the batter is easy and forgiving.
What you need
Scroll to the recipe card below for exact ingredient amounts and the full method.
- Waffle iron
- Large mixing bowl and a smaller bowl or measuring cup for wet ingredients
- Whisk and rubber spatula
- Saucepan for the syrup
- Wire rack or baking sheet to cool and keep waffles warm
Key ingredients:
- All-purpose flour — unbleached or regular works.
- Cornstarch — helps the waffles get a crisp exterior.
- Baking powder & baking soda — for lift and lightness.
- Kosher salt — enhances flavor.
- Ground cinnamon — the primary warming spice; substitute pumpkin pie spice if you prefer.
- Pumpkin puree — use plain pumpkin puree, not pumpkin pie filling.
- Unsweetened non-dairy milk (cashew, almond, or soy) or regular milk.
- Eggs — provide structure and help the waffles be fluffy.
- Neutral oil — vegetable, avocado, or refined coconut oil (melted) works.
- Pure maple syrup — used in the batter and for the cinnamon maple syrup topping.
- Whole cinnamon sticks — for steeping in the maple syrup to make the cinnamon maple syrup.
How to make Pumpkin Waffles with Cinnamon Maple Syrup
1. Make the cinnamon maple syrup. Combine pure maple syrup and broken cinnamon sticks in a small saucepan. Warm over medium-low heat and let the cinnamon steep while you prepare the batter so the syrup develops a gentle cinnamon flavor.
2. Mix the dry ingredients. In a large bowl whisk together the flour, cornstarch, baking powder, baking soda, kosher salt and ground cinnamon until evenly combined.
3. Combine the wet ingredients. In a separate bowl or liquid measuring cup whisk together the pumpkin puree, milk, eggs, vanilla extract, oil and maple syrup until smooth. Stir vigorously so the egg is fully incorporated and there are no streaks.
4. Combine wet and dry. Pour the wet mixture into the dry ingredients and stir just until combined — do not overmix. A few small lumps are fine.
5. Preheat the waffle iron. Preheat according to the manufacturer’s directions and spray lightly with nonstick cooking spray.
6. Cook the waffles. Spoon about ½ cup of batter into the center of a warmed waffle iron, spread gently to the edges, and cook according to your waffle iron’s instructions until the waffles are golden and crisp. Repeat until all batter is used.
7. Serve warm. Serve waffles hot with the cinnamon maple syrup and your favorite toppings. They’re excellent with whipped butter, honey butter or maple butter, caramelized apples, fresh berries, or a drizzle of caramel.
How to store
Leftover waffles keep well in the refrigerator for 3–4 days in an airtight container. Reheat in a toaster oven or oven until crispy. To freeze, cool waffles completely, place them in a single layer on a parchment-lined baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen waffles in a toaster or oven from defrosted or after a short microwave thaw.
Entertaining tips
These waffles are a great fall brunch centerpiece. For a crowd, double the recipe and keep cooked waffles warm on baking sheets in a 200°F oven. Set up a waffle bar with toppings such as maple syrup, flavored syrups, whipped or flavored butter, fresh berries, caramelized apples, and nuts so guests can build their own plates.
Frequently asked questions
They can be similar, but this recipe uses homemade dry ingredients rather than a boxed mix.
The pumpkin puree helps keep these waffles moist while the cornstarch helps crisp the exterior.
This batter is fairly thick and yields light, fluffy waffles.
Eggs add structure and help with fluffiness in this recipe. I have not tested a vegan egg substitute here.
Quick tips
- Double the recipe for a crowd and keep cooked waffles warm at 200°F until serving time.
- Swap ground cinnamon for pumpkin pie spice if you prefer that flavor profile.
- Freeze leftovers in a single layer, then transfer to freezer bags. Reheat in a toaster oven for best texture.
Recipe card
Pumpkin Waffles with Cinnamon Maple Syrup
Fluffy pumpkin waffles topped with warm cinnamon maple syrup—perfect for fall breakfast or brunch.
Ingredients
Pumpkin Waffles
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon (or pumpkin pie spice)
- 1½ cups pumpkin puree (not pie filling)
- 1 cup unsweetened non-dairy milk or regular milk
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons neutral oil
- 2 tablespoons pure maple syrup
Cinnamon Maple Syrup
- 2 cups pure maple syrup
- 2 cinnamon sticks, broken in half
Instructions
- Heat the maple syrup and cinnamon sticks in a small saucepan over low-medium heat and keep warm so the cinnamon infuses the syrup.
- In a large bowl whisk the flour, cornstarch, baking powder, baking soda, salt and cinnamon.
- In another bowl whisk the pumpkin puree, milk, eggs, vanilla, oil and maple syrup until smooth and fully combined.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Preheat and lightly spray your waffle iron. Pour about ½ cup batter into the center, spread to the edges, and cook according to your waffle iron until golden and crisp.
- Serve waffles warm with cinnamon maple syrup and desired toppings.
Notes
Recipe yields about 7 large waffles (½ cup batter each). Waffles freeze well—cool, wrap, and freeze for up to 3 months. Reheat in a toaster or oven for best texture.