Save Warm, fluffy waffles infused with pumpkin, autumn spices, and a hint of heat—perfect for a cozy breakfast or brunch.
I first made these spicy pumpkin buttermilk waffles when my family requested something festive yet comforting for a chilly weekend brunch. The combination of pumpkin, warming spices, and a dash of cayenne gave breakfast an unexpected and welcome kick.
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Brown sugar: 2 tbsp
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground cloves: 1/4 tsp
- Cayenne pepper: 1/4 tsp (adjust to taste)
- Buttermilk: 1 1/2 cups (360 ml)
- Pumpkin purée: 3/4 cup (180 g) (not pumpkin pie filling)
- Eggs: 2 large
- Melted unsalted butter: 1/4 cup (60 ml), cooled
- Vanilla extract: 1 tsp
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Instructions
- Preheat:
- Preheat your waffle iron according to manufacturer's instructions.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cayenne pepper.
- Mix Wet Ingredients:
- In another bowl, whisk together buttermilk, pumpkin purée, eggs, melted butter, and vanilla extract until smooth.
- Combine:
- Pour wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix. Some lumps are fine.
- Prepare Waffle Iron:
- Lightly grease the waffle iron with cooking spray or melted butter.
- Cook:
- Pour about 1/2 cup of batter on the hot waffle iron per waffle (adjust for your model). Close the lid and cook until golden brown and crisp, about 4–5 minutes per batch.
- Keep Warm:
- Transfer cooked waffles to a wire rack and keep warm in a low oven while finishing the rest.
- Serve:
- Serve hot, topped with maple syrup, whipped cream, or a sprinkle of chili flakes for extra heat.
Save Sharing these warm waffles with my family became a new autumn tradition, especially when we gathered around the kitchen table on Sunday mornings.
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Required Tools
Waffle iron, mixing bowls, whisk, measuring cups and spoons, ladle or measuring cup, wire rack (optional)
Allergen Information
Contains: Wheat (gluten), dairy, eggs. If using store-bought pumpkin purée or buttermilk, check labels for additional allergens.
Nutritional Information (per serving)
Calories: 290, Total Fat: 10 g, Carbohydrates: 41 g, Protein: 7 g
Save 
Serve these waffles hot with your favorite toppings for a festive breakfast that everyone will love. They're sure to become a seasonal favorite.
Recipe FAQ
- → How can I increase the spiciness of these waffles?
You can add more cayenne pepper or a pinch of chili powder to boost the heat according to your taste.
- → Can I use whole wheat flour instead of all-purpose flour?
Yes, you may substitute half of the all-purpose flour with whole wheat flour for additional fiber and a nutty flavor.
- → Which toppings pair best with spicy pumpkin waffles?
Maple syrup, whipped cream, apple compote, cinnamon butter, or a sprinkle of chili flakes all complement these waffles well.
- → Are these waffles suitable for freezing?
Yes, cooked waffles can be cooled, frozen, and then reheated in a toaster or oven for a quick future breakfast.
- → What allergens should I be aware of?
These waffles contain wheat (gluten), dairy, and eggs. Always check labels if using pre-made ingredients.
- → Can I make these waffles vegan?
You may substitute plant-based milk and butter for dairy ingredients and use flax eggs to create a vegan version.
