Pumpkin Waffles- It’s Like Pie for Breakfast
There’s something certainly lovely about autumn mornings—the golden sunlight filtering through orange leaves, the cozy sweaters coming out of storage, and the irresistible scent of pumpkin spice wafting through the kitchen. And what better way to kick off one of those crisp, feel-good mornings than with a stack of soft, golden-brown pumpkin waffles that taste just like pumpkin pie?
I’m telling you right now—my kids go absolutely wild for these waffles. They are hands-down one of the most requested breakfasts in our house once the calendar flips to October. In fact, I’ve had to start doubling the recipe because they fly off the plate faster than I can cook them! They’re that good.
But here’s the best part: these aren’t just delicious, they’re also made with real, wholesome ingredients that nourish growing bodies (and give parents a little peace of mind). In particular, we’re talking about the dynamic duo of coconut oil and pumpkin puree—two power-packed ingredients that bring flavor and health benefits to the table. Top it all off with a dollop of homemade whipped cream and a generous drizzle of pure maple syrup, and you’ve got a breakfast that’s as nutritious as it is crave-worthy.
Why Make Pumpkin Waffles?
Of course, we all want that go-to breakfast recipe that’s easy, crowd-pleasing, and feels just a little bit special. And these pumpkin waffles? They check all the boxes.
They taste like pumpkin pie. Seriously, the spices, the pumpkin—it’s dessert for breakfast without the sugar crash.
They’re kid-approved. Even picky eaters can’t resist them.
They’re freezer-friendly. Make a big batch, pop them in the freezer, and reheat in minutes.
They’re better than store-bought. No preservatives, no weird ingredients, just homemade goodness.
They’re packed with real nutrition. Undeniably, coconut oil and pumpkin puree make these waffles just as healthy as they are tasty.
The Spectacular Ingredients (And Why You’ll Love Them)
Coconut Oil: The Healthy Fat You’ll Feel Good About
The oil we use here—unrefined, virgin coconut oil—is more than just a replacement for butter or vegetable oil. It brings its own distinct character to pumpkin waffles, adding a subtle, natural flavor and a smooth texture that sets it apart.
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Loaded with MCTs (medium-chain triglycerides), which are known to provide a quick energy boost and may even support fat metabolism.
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Supports brain and immune function, thanks to lauric acid and other antimicrobial properties.
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Adds a subtle nutty flavor that perfectly complements the warm spices in these waffles.
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Improves texture—creating crisp edges and a soft, moist interior.
In truth, once you start using coconut oil in your waffles, you’ll never go back.
Pumpkin Puree: Not Just for Pie
Pumpkin purée isn’t just a seasonal fad—in fact, it’s an incredibly healthy vegetable. Plus, it gives these waffles a velvety texture and that rich, earthy sweetness we all associate with cozy fall comfort food.
Here’s what pumpkin brings to the plate:
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Rich in vitamin A, which supports eye health and immunity.
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Packed with fiber, helping to keep everyone fuller longer.
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Full of antioxidants, which help reduce inflammation and support overall health.
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Low in calories, yet big on flavor.
Using fresh or canned pumpkin puree is up to you, but if you’ve got the time—making it from scratch is easier than you think.
How to Make Your Own Pumpkin Puree (It’s So Worth It)
Without a doubt, once you make your own pumpkin puree, you’ll never want to go back to the canned stuff again.
Here’s how to do it:
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Start with a sugar pumpkin (also called a pie pumpkin). These are smaller and sweeter than the carving pumpkins you use for Halloween.
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Cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet.
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Roast at 375°F (190°C) for about 45-60 minutes, or until the flesh is fork-tender.
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Scoop out the flesh and puree it in a blender or food processor until smooth.
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Let it cool and store in the fridge (up to 5 days) or freeze for later!
The flavor is fresh, slightly nutty, and has none of that metallic tang that sometimes sneaks into canned versions. Even more, you can use the leftovers in muffins, smoothies, pie, or soups!
Pumpkin Waffle Ingredients
Here’s everything you need to whip up a batch:
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Coconut oil, melted
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Sugar (or coconut sugar for a less refined option)
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Eggs
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Vanilla extract
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Pumpkin puree (homemade or canned)
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Milk
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Pumpkin pie spice
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All-purpose flour
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Baking powder
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Baking soda
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Salt
Let’s Make Pumpkin Waffles!
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Preheat your waffle iron. If needed, grease it lightly with coconut oil or spray.
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In a large bowl, whisk together coconut oil and sugar until smooth.
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Add in the eggs and vanilla, and whisk until creamy.
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Stir in the pumpkin puree and milk, blending until well combined.
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In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet mixture and stir just until combined. Don’t overmix!
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Pour the batter into your hot waffle iron and cook until golden brown—usually about 3-5 minutes depending on your machine.
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Serve warm with homemade whipped cream and pure maple syrup. (Trust me, don’t skip this part!)
Homemade Whipped Cream – A Simple Upgrade
Sure, you could grab a can from the store. But once you taste homemade whipped cream, there’s no going back. It’s rich, fluffy, tastes totally real, and made without any of those strange ingredients you can’t pronounce.
How to Make It:
Whip together:
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Heavy cream
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Sugar
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Vanilla extract (optional)
Use a hand mixer or stand mixer and beat on high until soft peaks form. Store any extras in the fridge for a few days.
Why Pure Maple Syrup Is Always Worth It
You’ve made beautiful homemade waffles—don’t drown them in artificially flavored corn syrup.
Real maple syrup is:
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100% natural, with no additives or high-fructose corn syrup.
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Rich in antioxidants, plus minerals like zinc and manganese.
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Lower on the glycemic index than refined sugar.
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Packed with deep, complex flavor that pairs beautifully with pumpkin spice.
Tips for the Best Ever Pumpkin Waffles
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Let the batter sit for 5 minutes before cooking—this helps activate the baking powder.
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Use a hot, well-greased waffle iron for that perfect crispy edge.
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Freeze leftovers between parchment paper and toast to reheat—easy meal prep win!
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Add chocolate chips or chopped pecans for fun variations.
Make Fall Breakfasts Memorable
If you’re looking for a way to make breakfast more exciting, seasonal, and yes—even healthy—these pumpkin waffles are it. They’re cozy, comforting, and packed with goodness from ingredients you can feel proud of. Whether it’s a lazy Sunday morning or a busy school day, they bring a little slice of autumn joy to your table.
And honestly? With coconut oil for brain-boosting fats, pumpkin for fiber and nutrients, and flavors so warm and inviting, this might just become your new favorite breakfast tradition.
So go ahead—whip up a batch, top them with whipped cream and a splash of maple syrup, and watch your family light up with every bite.
Try Some of Our Other Breakfast Favorites!
Chocolate Chip Sourdough Pancakes
Pumpkin Waffles
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Ingredients
- 1/2 cup Coconut oil
- 1/4 cup Sugar
- 3 Eggs
- 2 tsp Vanilla extract
- 2 cups Pumpkin puree
- 2 cups Milk
- 1 tbsp Pumpkin pie spice
- 3½ cups Flour
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 1 tsp Sea salt
Instructions
- Melt the coconut oil in a large mixing bowl in the microwave.
- Stir in the sugar, eggs, vanilla, pumpkin puree, and milk.
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Stir until the batter is combined.
- Turn on the waffle iron and allow to preheat.
- Spread a scant 1/4 cup of batter over the bottom of the hot iron and close the lid. If using the waffle iron linked to this recipe, wait for the light on the top to shut off. This indicates that the waffle is cooked through.
- Place cooked waffles on a cooling rack to cool or serve immediately.
Nutrition
