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Toasty Pumpkin Waffles Recipe

Toasty Pumpkin Waffles Recipe

When I really want to impress folks, I serve these waffles. They're beautiful with a fresh sprig of mint atop the sweet butter. It was my most requested recipe when I owned a bed and breakfast. —Brenda Ryan, Marshall, Missouri
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 cup all-purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1-1/4 cups milk
  • 2/3 cup canned pumpkin
  • 4-1/2 teaspoons butter, melted
  • 1/3 cup chopped pecans
  • 1/2 cup fresh or frozen cranberries
  • 1/4 cup maple syrup
  • 1 cup butter, softened
  • Additional maple syrup, optional


  • 1. In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans.
  • 2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
  • 3. Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended.
  • 4. Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter. Yield: 4 servings (1 cup butter).

Nutritional Facts

2 each: 392 calories, 23g fat (10g saturated fat), 92mg cholesterol, 284mg sodium, 39g carbohydrate (12g sugars, 4g fiber), 9g protein .

Reviews for Toasty Pumpkin Waffles

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Reviewed Dec. 1, 2013

"My husband and I really enjoyed these waffles. They didn't get really toasty but my husband likes them soft anyway. The cranberry maple butter was wonderful! Will be making these again. I did add a little nutmeg for some Christmas flavor but they would have been good without it to I think."

Reviewed Oct. 4, 2013

"Use 3/4 cup white flour and 1/2 cup wheat flour for sturdier waffles. Add cinnamon, cloves, nutmeg and ground ginger to the dry ingredients for a little more flavor. Then, they are perfect!"

Reviewed Nov. 24, 2012

"I followed the directions to the letter and the batter was not sturdy enough for a waffle iron. They stuck no matter how much oil on the iron or time baked. The flavor of the bits I pulled off the iron was fine, but they ended up being waffles crumbs. I will not make this again."

Reviewed Feb. 22, 2012

"This recipe is definitely a keeper! I didn't add spices like some other reviewers did, so I enjoyed being able to taste the pecans and cranberries and maple. I agree that the batter was too runny. I thought maybe it was because I had used canned pumpkin that was frozen and then thawed, and it was a little watery. No problem though. I whisked into the batter about a cup more of flour and they turned out just fine. I think they're soft instead of crispy because they're lower in fat than other waffle recipes - not necessarily a bad thing. I wasn't sure how many waffles equal 4 servings, but I got 7 waffles from one batch. I think the maple cranberry butter was awesome! A single batch of that would be plenty for a double batch of the waffles. My son got a kick out of the waffles being served with a round scoop of the flavored butter on the center and a drizzle of syrup , "just like they do in the restaurants"."

Reviewed Jan. 28, 2012

"These waffles were great, I used some fresh nutmeg and a pinch of ginger that gave them a wonderful spice."

Reviewed Nov. 15, 2011

"I agreed with some of the other reviews, that the waffles themselves were rather bland. I even added 1/2 tsp of pumpkin pie spice, and I still thought it needed more spice to it. Also, don't expect these waffles to be crispy waffles, like a typical waffle. Mine were rather soft. The maple cranberry butter was very good. I really enjoyed the tartness of the cranberries with the waffle, because it gave more flavor to the waffle. I enjoyed the butter and the waffle together, but for me, I would've liked the waffle to have been crispier and that the waffle had more flavor."

Reviewed Oct. 10, 2011

"yes it was a little bland so I threw in some cinnamon and pumpkin pie spice and it livened right up! I went ahead and cooked them extra long after reading the reviews and mine turned our fine. I wanna try the berry butter next time to go along with them!! I also used fresh cooked pumpkin ) much healthier than canned... thank you!"

waffles recipe
Reviewed Dec. 9, 2010

"I tried the recipe but I changed the canned pumpkin to the real ones which I boiled. Taste great and nutritious I suppose!

Reviewed Nov. 21, 2010

"The waffles stuck to my iron and went into pices. The middle did not cook well."

Reviewed Nov. 14, 2010

"Excellent recipe!!! I added 1 teaspoon of pumpkin pie spice and deleted the nuts (allergies) I cooked them until the waffle iron stopped steaming and they came out perfect. I would definitely put this in our regular family recipes. It was quick and EASY!!!"

Reviewed Oct. 4, 2010

"My husband loves anything pumpkin and especially this time of the year! This is one of his favorite waffle recipes! I didn't have time to make the syrup but the waffles are delicious!"

Reviewed Oct. 4, 2010

"Good recipe but needs some spice! I added some pumpkin pie spice and cinnamon and the flavor was excellent. The nuts add a nice, unexpected crunch. I cooked according to my waffle maker's directions and they were perfectly done."

Reviewed Sep. 30, 2010

"The outsides were golden but could not get the inside to cook completely. The batter seemed too runny"

Reviewed Jan. 7, 2010

"I had to bake them double time but I thought the flavor was a nice change of pace."

Reviewed Nov. 26, 2008

"Okay, so it wasn't just me! Definitely needed a longer baking time, and I kept re-checking the recipe to see if I'd missed the spices."

Reviewed Nov. 23, 2008

"Re: Toasty Pumpkin Waffles. They turned out very soft in the middle. I added 1/2 tsp. pumpkin pie spice to the batter and 1 tsp. of maple nut extract. Or, you could use vanilla extract. I tried some without the spice and extract and they were bland. They needed perked up."

Reviewed Nov. 5, 2008

"When I first made these, they turned out really soft. I baked them as long as the waffle iron instructed, but I found they worked better when I cooked them for 2-3 minutes longer then directed! Very good the second time."

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