{In The Kitchen} Pumpkin Pie Waffles


I’m a pretty simple woman. When my husband asked me what I wanted for my birthday, I said a waffle maker. I saw one at Walmart for $15 and figured, why not? My son loves waffles and the frozen ones taste like cardboard.

I was playing around in the kitchen this past weekend and came up with this recipe for pumpkin pie waffles. I had a can of pumpkin puree in the cabinet that I had to keep moving out of the way in order to get to everything else, so I figured, why not just use it? I know it’s technically spring and pumpkin pie-anything feels like a fall meal, but it’s really, really good. Don’t be scared by the list of ingredients. The only thing you might have to go get is baking powder (under $1) and pumpkin puree (about $2).

These were incredible!! I actually eat them plain, but if you’d like a little more sweetness you can dust it with powdered sugar. Make the whole batch and then freeze them for later.

pumpkin pie waffles


2 cups all-purpose flour

3/4 cup sugar 

3-1/2 teaspoons baking powder

3 teaspoons cinnamon

1 teaspoon nutmeg

2 eggs

1-1/2 cups milk

1/ cup butter, melted but cool

1/2 cup vanilla yogurt

3-4 tablespoons canned pumpkin puree

1 teaspoon vanilla extract


In a bowl, combine flour, sugar, baking powder, cinnamon and nutmeg. In another bowl, lightly beat eggs and add milk, butter, yogurt, pumpkin and vanilla; mix well. Stir into dry ingredients just until combined.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.


  1. Those actually sound really good! And I love the idea of freezing them for a quick weekday breakfast. Thanks for the recipe!