• 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1 pinch of salt
  • 2 eggs
  • 1/4 cup firmly packed light brown sugar
  • 1 cup canned pumpkin puree
  • 1 1/2 cups milk
  • 4 tablespoons melted butter, cooled

We love these waffles!  So much that I have never even made a single batch!  The recipe calls for 1 cup of pumpkin puree and a regular can holds 15 ounces, nearly two cups, so you might as well double it!  I always freeze the leftovers to pull out on busy mornings for a fast and yummy breakfast.  They have such great flavor!  They are even good without syrup, but they’re amazing with it!  I served these for our Mother’s Day brunch along with my roasted grapefruit and got rave reviews… along with some more recipes that will be making there way here eventually!


In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.  In a large bowl, beat together eggs, sugar, pumpkin, milk, and butter until well mixed.  Add dry ingredient mixture to bowl of wet ingredient mixture and mix well.  Cook according to your waffle iron directions.