Pumpkin-Spiced Waffles

In case you hadn't noticed, pumpkin is everywhere.

Really though, everywhere. My weekly trips to Trader Joe’s leave me with an embarrassing amount of cinnamon and ginger infused yummy things (cinnamon rolls, cereal, poptarts, pumpkin bread mix, granola bars, coffee blends, tortilla chips, cookie sandwiches.. Wow, OK, I’m stopping).

Now, I know many people look down on this whole “pumpkin-spiced-craze” as something for white girls in yoga pants. Ok, fine whatever, but have you ever tasted something pumpkin-spiced?? It’s a f—king magical experience.

The sweet spices add depth to creamy pumpkin tones and brown sugar just ties them all together in the most delicious and fall-infused package. So fine, if you want to hate on the pumpkin-spiced trend, you do you. Leave it all to me, I’m not complaining. Although, we could all be a little kinder, it’s just a spice blend, not a reason to call out girls and their favorite coffee drinks.

Anyway, mini-rant over, now to the recipe. Today, I have a perfect fall breakfast: Pumpkin Spiced Waffles. I like to imagine that this is what Leslie Knope would eat for breakfast every day between September and November.

The waffle batter is crazy easy to make, so do it. Dolloped onto a super hot waffle press, the batter sizzles, creating the welcome crispy edges and soft interior. They are best eaten hot (as if you needed reminding) on their own, drizzled with some pure maple syrup or a slather of apple butter (I could write a novel about my love for this stuff).

So here’s to fall, let’s break out our waffle irons, cans of pumpkin and a little less judgement for one of the most amazing flavor combos. 


Pumpkin-Spiced Waffles (Adapted from Vegan with a Vengeance by Isa Chandra Moskowitz)

Makes about 24 individual waffles

1.5 cups all purpose flour

1 cup whole wheat flour

2.5 teaspoons baking powder

0.5 teaspoon baking soda

0.5 teaspoon salt

2.5 teaspoons ground cinnamon

1.5 teaspoons ground ginger

0.75 teaspoon ground nutmeg

0.5 teaspoon ground cloves

2 cups unsweetened almond milk (or other milk of choice)

1 (15 oz.) can of pureed pumpkin (not pumpkin pie mix)

0.33 cup melted coconut oil (or other oil)

0.25 cup dark brown sugar

1 tablespoon pure vanilla extract


1. Preheat waffle iron according to instructions from manufacturer. Make sure the iron is very hot, otherwise your waffles could stick. 

2. Whisk together flours, powder, soda, salt and spices. 

3. In a separate bowl, combine milk, pumpkin, oil, sugar and vanilla until smooth. 

4. Fold wet ingredients into dry and mix until just combined. 

5. Lightly grease the waffle iron and scoop enough waffle batter to fill the press. Let cook for at least 4 minutes. This is very important, no peeking at 2 or 3 minutes (trust me, I've been there, it's not pretty).

6. Remove waffles and eat them hot on their own or with a drizzle of maple syrup, coconut butter or a spoonful of apple butter. 

I hope these waffles make it into your kitchen and your life soon! I also hope that they make up for my way too long break from the blog, life gets crazy but I'm still here. I'm back in school so posts might be less frequent but am so excited to continue keeping you updated on my baking adventures. If you make these waffles, snap a pic and tag me. I'm on Pinterest, Facebook and Instagram with the #thesweetestbeet. Can't wait to see what you make!