Nutty Pumpkin Waffles Recipe -
Nutty Pumpkin Waffles Recipe
  • READY IN 1 hr

Nutty Pumpkin Waffles

Recipe by  

"Chock full of nuts these Nutty Pumpkin Waffles are a must-bake for the holidays. Moist and light they're fun and tasty for breakfast drenched with homemade Pumpkin Maple sauce."

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Original recipe makes 8 (7 inch) waffles Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. COMBINE flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small mixer bowl until soft peaks form. Gently fold into pumpkin mixture.
  2. PREHEAT waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin Maple Sauce.
  3. HEAT 1 cup maple syrup, 3/4 cup LIBBY'S® 100 Percent Pure Pumpkin and 1/4 teaspoon ground cinnamon in small saucepan until warm.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2006

These were to die for! They were so easy to prepare and smelled delightful steaming from the waffle iron! For those who decided not to use the pumpkin syrup on the waffles, you were missing out on the best part of the recipe. The taste is so scrumptious that you could use it over ice cream placed on top of the waffles as a dessert! As a finishing touch, I used whipped cream as a topping and all I can say is, "WOW!" This is a keeper!

Most Helpful Critical Review
Oct 09, 2003

The waffles were ok, but we really did not enjoy the glaze... I recommend using just maple syrup.


37 Ratings

Nov 11, 2004

Pretty good. I also didn't add the nuts b/c of allergies and didn't do the pumpkin syrup. However they did cook out well. The flavour was a little weak for me, though perfect for husband who doesn't like pumpkin. You may want to increase the pumpkin a tad or the nutmeg a bit to bring out the flavour. NOTE: I have found that by putting the waffles in the oven to keep warm, if you prop open the oven door, they will stay crisp.

Nov 15, 2003

Great waffles! It's a family tradition to have pumpkin pie for breakfast on Thanksgiving...maybe this year we'll see if these work out better. I did not try the syrup part of the recipe as we're not big on rich syryps,so my review is just for the waffles themselves. Excellent!

Oct 09, 2003

These were wonderful. The sauce would also be great on ice cream. The recipe was a tad confusing. It did not state to seperate the eggs putting the yolks into the batter and reserving the whites to be beaten later. No matter, they were fantastic with and with out the nuts.

Oct 17, 2003

Wow!! Try these you won't be sorry. They were awesome. THe only thing I did differently was omit the nuts (allergies). I was really skeptical of the pumpkin maple syrup thing...but it was incredible! Almost turned into a glaze when you poured it on...Yum!!

Nov 24, 2002

The waffles are FANTASTIC, sure to become a family favorite, however, the syrup was a little to much.

Nov 02, 2008

YUM! Try it, you'll like it! I loved this recipe! My breakfast companion enjoyed it as well. I forgot to add the nuts and am not sure we missed them. Like some other readers, I subbed 1/2 whole wheat flour, just to up the fiber, make it a lil healthier, and only did half the salt. The glaze was delicious. The waffles are pretty tasty by themselves, but if you really like pumpkin, then you have to do the glaze too because it brings the pumpkinness to a whole new level! :) YUM. Will be making these again.


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  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 65.4 g
  • 21%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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