This Pumpkin Waffles with Maple Pecan Topping recipe is the ultimate fall breakfast treat, delivering warm autumn flavors in every fluffy bite. Topped with an optional maple pecan syrup, these waffles are perfect for cozy weekends or holiday mornings.
I first made these pumpkin waffles on a chilly Saturday, and they quickly became a family favorite. The combination of pumpkin spice and the buttery crunch of toasted pecans is pure comfort food bliss.
Whether you’re looking for a festive brunch idea or a way to use up canned pumpkin, this Pumpkin Waffles with Maple Pecan Topping is a guaranteed hit.
What’s Inside This Recipe?
Ingredients for Pumpkin Waffles with Maple Pecan Topping
You’ll love how simple these Pumpkin Waffles with Maple Pecan Topping are to make with pantry staples and a touch of fall magic. Here’s what you’ll need:
- 2 cups + 2 Tbsp (265g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice (store-bought or homemade)
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (226g) pumpkin puree (not pumpkin pie filling)
- ¼ cup (4 Tbsp; 56g) unsalted butter, melted
- ¼ cup (50g) packed light or dark brown sugar
- ¼ cup (60ml) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 ½ cups (360ml) whole milk, at room temperature
Optional Maple Pecan Topping:
- ¾ cup (90g) pecan halves
- 1 ½ cups (360ml) pure maple syrup
How to Make Pumpkin Waffles
Making these Pumpkin Waffles with Maple Pecan Topping is easier than you’d think! Follow these simple steps for a warm and fluffy breakfast that’s ready in no time.
Preheat and Prepare
Preheat your waffle maker on medium-high heat. Set your oven to 200°F (93°C) and place a wire rack on a baking sheet to keep the cooked waffles warm.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt. Set aside.
Whisk the Wet Ingredients
In another large bowl, beat the eggs on high speed with a handheld or stand mixer until frothy (about 1–2 minutes). Add the pumpkin puree, melted butter, brown sugar, maple syrup, vanilla extract, and milk. Whisk on medium speed until everything is combined.
Combine Wet and Dry Ingredients
Pour the dry ingredients into the wet mixture and whisk gently until just combined. Be careful not to overmix—some small lumps are perfectly fine.
Cook the Waffles
Lightly grease your preheated waffle maker with nonstick spray. Pour about 1/3 cup of batter into each waffle well (adjust based on your waffle maker’s size) and close the lid.
Cook the waffles until crisp and golden, about 5–6 minutes. Repeat with the remaining batter, transferring cooked waffles to the prepared wire rack in the oven to stay warm.
Make the Maple Pecan Topping (Optional)
While the waffles cook, toast the pecans in a skillet over medium-low heat. Stir frequently for 4–5 minutes until they release a nutty aroma. Reduce the heat to low and pour in the maple syrup, warming it for about a minute. Remove from heat and set aside.
How to Serve Your Pumpkin Waffles with Maple Pecan Topping
- Serve the waffles warm with the maple pecan topping drizzled generously over the top.
- For extra flair, add a dollop of whipped cream, a sprinkle of cinnamon, or a dusting of powdered sugar.
- These waffles also pair beautifully with crispy Beef bacon or fresh fruit for a complete breakfast spread.
Storing and Enjoying Leftovers
- If you have leftovers (lucky you!), let the waffles cool completely before storing.
- Place them in an airtight container or zip-top bag and refrigerate for up to 3 days.
- To freeze, layer the waffles with parchment paper and seal them in a freezer-safe bag for up to 2 months.
- To reheat, pop them in a toaster or warm them in the oven at 300°F (150°C) until heated through.
- The maple pecan topping can be stored separately in an airtight container in the fridge and warmed gently on the stove or microwave before serving.
Top Tips for Customizing Your Pumpkin Waffles with Maple Pecan Topping
1. Make them gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
2. Add mix-ins: Fold in chopped pecans, chocolate chips, or dried cranberries for extra texture and flavor.
3. Adjust the spices: Love pumpkin spice? Feel free to add a pinch more for a bolder flavor.
Your Questions About Pumpkin Waffles Answered
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and spiced, which will throw off the flavor and texture. Stick to pure pumpkin puree for the best results.
What if I don’t have pumpkin pie spice?
No problem! You can make your own by mixing cinnamon, nutmeg, ginger, and cloves. Use about 1 ½ teaspoons of this blend in the recipe.
Can I make the batter ahead of time?
It’s best to mix the batter fresh, as the leavening agents (baking powder and baking soda) start to activate once combined with wet ingredients. However, you can prep the dry and wet ingredients separately the night before and mix them in the morning.
What’s the best way to keep waffles crispy?
Place cooked waffles on a wire rack in a 200°F oven to keep them warm and crisp while you finish cooking the rest. Avoid stacking them, which can make them soggy.
Can I make these without a waffle maker?
Yes! You can cook the batter like pancakes on a griddle or nonstick skillet. They won’t have the same crisp edges but will still taste delicious.
The perfect cozy breakfast for autumn mornings.
These Pumpkin Waffles with Maple Pecan Topping are the ultimate cozy breakfast for fall. Packed with warm spices and topped with sweet, nutty syrup, they’re a guaranteed crowd-pleaser. I can’t wait for you to try them!
If you make this recipe, let me know how it turns out in the comments below. Don’t forget to share it with friends and tag WandaRecipes.com on social media so we can see your creations.
Looking for more fall breakfast ideas? Check out my other pumpkin recipes for even more inspiration!
Pumpkin Waffles with Maple Pecan Topping
Ingredients
- 2 cups + 2 Tbsp 265g all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice store-bought or homemade
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large eggs at room temperature
- 1 cup 226g pumpkin puree (not pumpkin pie filling)
- ¼ cup 4 Tbsp; 56g unsalted butter, melted
- ¼ cup 50g packed light or dark brown sugar
- ¼ cup 60ml pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 ½ cups 360ml whole milk, at room temperature
Optional Maple Pecan Topping:
- ¾ cup 90g pecan halves
- 1 ½ cups 360ml pure maple syrup
Instructions
Preheat and Prepare
- Preheat your waffle maker on medium-high heat. Set your oven to 200°F (93°C) and place a wire rack on a baking sheet to keep the cooked waffles warm.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt. Set aside.
Whisk the Wet Ingredients
- In another large bowl, beat the eggs on high speed with a handheld or stand mixer until frothy (about 1–2 minutes). Add the pumpkin puree, melted butter, brown sugar, maple syrup, vanilla extract, and milk. Whisk on medium speed until everything is combined.
Combine Wet and Dry Ingredients
- Pour the dry ingredients into the wet mixture and whisk gently until just combined. Be careful not to overmix—some small lumps are perfectly fine.
Cook the Waffles
- Lightly grease your preheated waffle maker with nonstick spray. Pour about 1/3 cup of batter into each waffle well (adjust based on your waffle maker’s size) and close the lid.
- Cook the waffles until crisp and golden, about 5–6 minutes. Repeat with the remaining batter, transferring cooked waffles to the prepared wire rack in the oven to stay warm.
Make the Maple Pecan Topping (Optional)
- While the waffles cook, toast the pecans in a skillet over medium-low heat. Stir frequently for 4–5 minutes until they release a nutty aroma. Reduce the heat to low and pour in the maple syrup, warming it for about a minute. Remove from heat and set aside.
Notes
How to Serve Your Pumpkin Waffles
Serve the waffles warm with the maple pecan topping drizzled generously over the top. For extra flair, add a dollop of whipped cream, a sprinkle of cinnamon, or a dusting of powdered sugar. These waffles also pair beautifully with crispy Beef bacon or fresh fruit for a complete breakfast spread.Storing and Enjoying Leftovers
If you have leftovers (lucky you!), let the waffles cool completely before storing. Place them in an airtight container or zip-top bag and refrigerate for up to 3 days. To freeze, layer the waffles with parchment paper and seal them in a freezer-safe bag for up to 2 months. To reheat, pop them in a toaster or warm them in the oven at 300°F (150°C) until heated through. The maple pecan topping can be stored separately in an airtight container in the fridge and warmed gently on the stove or microwave before serving.Top Tips for Customizing Your Pumpkin Waffles
1. Make them gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.2. Add mix-ins: Fold in chopped pecans, chocolate chips, or dried cranberries for extra texture and flavor.
3. Adjust the spices: Love pumpkin spice? Feel free to add a pinch more for a bolder flavor.
