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Cinnamon Pumpkin Waffles


"These were designed to be a great way to use up some extra pumpkin. Serve with honey butter and maple syrup. "
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50 m servings 471 cals
Original recipe yields 4 servings (8 waffles)


  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.
  2. Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.
  3. Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.

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Read all reviews 81
  1. 111 Ratings

Most helpful positive review

When I made this recipe, I used "soured" milk (lemon juice added to milk to make it seem like I used buttermilk) and I used all butter instead of butter/olive oil. These turned out so beautifull...

Most helpful critical review

The flavor is a five for sure, but these were incredibly hard to cook. They stuck to my waffle iron and even at that, took ages to cook through. If I can find out a way to keep the sticking at b...

Most helpful
Most positive
Least positive

When I made this recipe, I used "soured" milk (lemon juice added to milk to make it seem like I used buttermilk) and I used all butter instead of butter/olive oil. These turned out so beautifull...

very good, flavorful waffles. I doubled the recipe & froze the remainder. i gave 4 stars instead of 5 due to the cooking time needing to be about 10 minutes to get them beyond the soft stage. ve...

Excellent! I used all purpose flour and subbed ground oats for the wheat germ. Nice crisp/tender texture and great flavor. We had these with whipped cream, maple syrup and toasted chopped pecans...

5 stars without a doubt. These are very good. There is a lot of moisture in the batter, so they continue to emit steam even when ready to come off the waffle maker, which requires gently lifting...

These are most excellent! Perfect for a fall Saturday morning. I did make a few changes - replaced half of the flour with all-purpose flour, used all canola oil instead of butter and olive oil...

Oh My Goodness, these are amazing! How nice to have something for breakfast that packs in a ton of nutrition. I made this using the white whole wheat flour and my family didn't seem to be able t...

Made this this am, and my kids and I loved it. I doubled the batch and froze some for later!!

These were so good! I also did not have wheat germ so just added more flour. I used a white wheat flour mixture. **tip** You can freeze the rest of the can of pumpkin in an ice cube tray. O...

Made these for breakfast this morning..they were sooo good! I used 1/2 reg flour & 1/2 whole wheat flour. Used stevia rather than sugar & added a dash of pure vanilla. My kids, who grumped until...