Fluffy Pumpkin Spice Waffles Recipe

This fluffy pumpkin spice waffles recipe is perfect for a spooky October breakfast.

Moist but fluffy and light, and a little crisp around the edges, my fluffy pumpkin spice waffles are super quick and easy to make.

Pumpkin waffles will never be as crisp as classic waffles because of the addition of pumpkin puree, which is a high water content ingredient. But with the right balance of ingredients and a little time on a wire rack to cool and air out, you'll still get nice, crisp edges and an airy texture inside.

I like to serve my pumpkin waffles with a little homemade pumpkin spice syrup, but maple syrup is just as good. I also crushed a ginger biscuit to sprinkle over the top for a little extra spice and crunch, and dolloped over a little whipped cream.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

150g plain flour
30g caster sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Pinch of salt
2 eggs
60g unsalted butter, melted and cooled
100g pumpkin puree
230ml milk
1 tsp vanilla extract or bean paste

Method:

1. In a bowl or large pouring jug, stir together all the dry ingredients.

2. Make a little well in the centre of the dry ingredients, and crack the eggs in the centre. Pour in the melted butter, and then gradually stir in the milk too – add the milk bit by bit to avoid lumps.

3. As soon as everything's combined stop stirring: over-stirring can make the batter tough by activating the gluten in the wheat flour.

4. If you need to, brush a little vegetable oil on the inside of your waffle iron (mine doesn't need this as it's non-stick enough). Preheat your waffle iron and cook the waffle batter according to your machine's instructions.

5. To keep the waffles crisp before serving, turn them out onto a wire cooling rack.

6. Serve with your favourite toppings.

Enjoy, and have fun.