Homemade Pumpkin Waffles -easy recipe for pumpkin waffles, perfect morning treat, and easy to freeze extras for a quick weekday breakfast later.

We’ve been making these pumpkin waffles for a while now, they’ve become a family favourite. I say we, but actually my husband is the one who usually makes breakfast on the weekends.

These Pumpkin Waffles are so yummy that he usually makes a double batch of them. The extras get individually frozen on a cookie sheet, and then stored in the freezer in a ziplock for great breakfasts on a school day.

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Just take one out of the freezer and warm it up in the toaster. How to make your Monday morning a little bit better.

These are the perfect fall treat, easy to make, and the taste of pumpkin that every autumn should include. If you didn’t have a waffle maker, you could make these into pancakes.

Pumpkin Waffles

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 tbsp ground cinnamon
2 tsp baking powder
1 tsp ground ginger
1 tsp nutmeg
1/2 tsp baking soda
3 eggs
1 1/2 cups milk
3/4 cup canned pumpkin puree
2 tbsp butter, melted
cooking Spray
1/3 cup toasted pecans, chopped
whip cream
maple syrup

Instructions

Preheat waffle iron.
Combine flour, sugar, cinnamon, baking powder, ginger, nutmeg and baking soda in a large bowl; mix well and set aside.
Whisk together eggs, milk, pumpkin puree and butter in another large bowl.
Stir in flour mixture until a slightly lumpy batter forms.
Spray waffle iron with cooking spray; add batter and cook until waffles are set and golden brown, about 2 minutes.
Toast pecans in a dry frying pan on a medium heat, watch carefully so they don’t burn. Chop.
Serve waffles sprinkled with chopped pecans, whip cream and drizzled with real maple syrup.