Take breakfast to a new level with these easy and delicious Pumpkin Waffles! When fall rolls around I love to start infusing pumpkin into everything we do. Having Pumpkin Waffles for breakfast is the perfect way to start the day! Try my Pumpkin Cinnamon Rolls for another delicious fall treat! Have homemade Pumpkin Pie Spice on hand for all your fall recipes!Pumpkin WafflesHubby is the breakfast guy in our house. He makes amazing pancakes, omelets & eggs, egg bakes (strata), country breakfast skillets, and definitely waffles! He is so good at listening to the kids when they request something special for breakfast and making it happen in seriously delicious ways.Maple Whipped CreamOn top of the waffles, I added a little maple whipped cream and a few coarsely chopped pecans.To make Maple Whipped Cream:I whipped 1 cup of heavy cream then added approximately a teaspoon of maple syrup and stirred by hand.It ends up being a very loose Maple Whipped Cream but perfect for these spiced pumpkin waffles. Finish it up with another drizzle of syrup and you have a decadent (but easy!) breakfast! Pumpkin Waffles with MolassesI listed molasses in the recipe and that is definitely our favorite way to eat these pumpkin waffles! If I happen to run out of my favorite molasses, I have substituted maple syrup. When using maple syrup I will add more, about 1/4 cup.Make sure you cook these waffles until they are crispy on the outside. That will ensure the center is cooked through. Can you Freeze Pumpkin Waffles?We triple this recipe often and then freeze the leftovers. To do that I just let the waffles come to room temp. and then place in a large sealable plastic bag and pop in the freezer. When ready to eat just place in toaster. Easy peasy!Take breakfast to a new level with these easy and delicious Pumpkin Waffles! When fall rolls around I love to start infusing pumpkin into everything we do. Having Pumpkin Waffles for breakfast is the perfect way to start the day! Course: Breakfast Cuisine: American Keyword: pumpkin waffles Servings: 4 people Author: Amanda Rettke 2 cups (256g) all purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tbsp. pumpkin spice* see notes 1/2 tsp. kosher salt 1/4 cup (50g) brown sugar, packed 1 cup (225g) pumpkin purée 1/3 cup (43g) whole milk 3 extra large eggs 3 tbsp. butter melted 1 tbsp. molasses, optionalPreheat a waffle iron according to manufacturer’s instructions.Combine the flour, baking powder, pumpkin spice, salt, and brown sugar in a mixing bowl.In a separate bowl, stir together the pumpkin puree, milk, eggs, melted butter, and molasses (if adding).Stir the flour mixture into the pumpkin mixture, stirring by hand just to combine.Cook waffles according to manufacturer’s instructions.Add maple whipped cream (recipe below) and chopped pecans for a beautiful presentation.*If you do not have pumpkin spice you can use the following spices: 4 tablespoons cinnamon, 4 teaspoons ground nutmeg, 1 teaspoon ground ginger, and 1 teaspoon ground clovesCheck out some other fun waffle recipes:Rainbow WafflesChocolate Waffles from ScratchFunfetti Cake Batter Waffles Love pumpkin? Try these other pumpkin breakfasts:Pumpkin Pie Cinnamon RollsPumpkin French ToastPumpkin Pancakes meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.