Martha Stewart pumpkin waffles are the easy fall breakfast your weekend mornings need, loaded with cinnamon, ginger, and real pumpkin puree. One stick of melted butter in the batter keeps them crisp on the outside and tender through the middle.
Serve them with maple syrup, toasted pumpkin seeds, and softened butter for a cozy family breakfast that tastes like autumn. Mix the batter just until a few lumps stay, because overworking it turns tender waffles tough.
Martha Stewart Pumpkin Waffles
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes495
kcalGolden and crisp with a tender, spiced center. Warm pumpkin, ginger, and a hint of clove in every square.
Ingredients
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground clove
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
3 eggs
1 3/4 cups whole milk
1/2 cup pumpkin puree
1/2 cup (1 stick) unsalted butter, melted and cooled; plus more, softened, for serving
Nonstick cooking spray
Pure maple syrup and toasted pumpkin seeds, for serving
Directions
- Preheat the oven: Preheat oven to 275°F. Set a rack on a rimmed baking sheet and place in oven. Preheat waffle iron according to manufacturer’s instructions.
- Whisk the dry ingredients: In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt.
- Mix the wet and dry: In a large bowl, whisk together eggs, milk, pumpkin and melted butter; add flour mixture and mix just until batter is combined.
- Cook the waffles: Lightly coat waffle iron with cooking spray. Pour about 1 cup batter into center of iron (amount may vary depending on size of iron), spreading evenly with a spatula. Cook until waffles are golden brown and crisp, 7 to 8 minutes.
- Crisp and hold: Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with butter, syrup and pumpkin seeds.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin puree is just cooked pumpkin with nothing added. Pumpkin pie filling already has sugar, salt, and spices mixed in, so using it would make the waffles too sweet and throw off the spice balance. Check the label: the ingredient list should say pumpkin and nothing else.
How do I store and reheat leftover pumpkin waffles?
Keep them in an airtight container in the fridge for up to 5 days, or freeze them individually wrapped in plastic for up to 3 months. Reheat in a toaster or a 350°F oven to get the crispness back. The microwave works in a pinch, but you lose the crisp exterior.
Why are my waffles tough instead of tender?
Overmixing the batter is the most common cause. Mix just until a few streaks of flour remain and stop there. Using cold eggs and milk also makes the batter harder to combine evenly, so let them sit at room temperature for 15 to 20 minutes before you start.
Can I make the batter ahead of time?
The batter works best used right away because the baking powder and baking soda start reacting as soon as they hit the liquid. If you want to save time in the morning, whisk the dry ingredients the night before and store them in a covered bowl. Combine with the wet ingredients when you are ready to cook.
What can I use instead of a waffle iron?
A regular skillet or griddle turns this batter into pumpkin pancakes with the same spiced flavor. Use about 1/3 cup batter per pancake and cook for 2 to 3 minutes per side over medium heat. You trade the crisp grid pattern for a softer, fluffier texture, but the pumpkin and spice come through the same way.
