Pecan Pumpkin Waffles

These Pecan Pumpkin Waffles are the perfect use for that whole can of pumpkin puree hiding in your pantry. Add pumpkin spice, chopped pecans, and a classic crisp waffle recipe to that pumpkin puree and you’ve got a Fall breakfast. Chocolate chips optional!

So read on for all the tips and tricks to these pumpkin waffles, including what do to if you only have one cup of pumpkin puree. Or just grab your maple syrup, hit that Jump to Recipe button, and let’s make pumpkin and pecan waffles!

Ingredients

Be sure to use pumpkin puree and not pumpkin pie filling, which includes sugar and spices. I buy canned pumpkin, but you can find instructions for how to cut and roast a pumpkin to make homemade pumpkin puree in my pumpkin couscous recipe.

The addition of the pumpkin puree throws off the typical baking ratio for waffles. But you’ll find the typical flour, sugar, chemical leaveners, butter, milk, and eggs.

I always recommending toasting nuts before using them if you have the time. Whether they’re topping an arugula and pear salad or being baked into a walnut coffee loaf cake, toasting gives your nuts more flavor and crunch.

If you love all things pumpkin and pumpkin pie spice, check out my pumpkin spice chickpeas. If you keep pumpkin pie spice in your spice cabinet, feel free to sub that for the spices in this recipe.

Variations and substitutions

• My family asks for chocolate chips in everything, so you can be sure I’ve tested this recipe as a pumpkin chocolate chip waffle too. Or make chocolate chip and pecan pumpkin waffles. It all works!

Recipe tips and tricks

There is nothing tricky about making these pecan pumpkin spice waffles. They use the muffin method, starting with your dry ingredients in a bowl and then adding the wet ingredients.

I find that the two rate limiting steps in this waffle recipe are melting and slightly cooling the butter, heating my waffle iron, and then cooking each waffle. Start off with those first two steps before you do anything else.

In a large bowl, whisk or sift together your all-purpose flour, brown sugar, baking powder and soda, and spices.

Measure your milk into a 2 cup glass measuring cup, then beat in the eggs and vanilla. Add these ingredients along with the melted butter and canned pumpkin puree.

Add the chopped pecans and optional chocolate chips and fold in. Avoid over-mixing.

Use your pecan pumpkin waffle batter in your waffle iron. In my waffle iron, this pumpkin waffle recipe makes eight half-cup pumpkin waffles.

Pumpkin pecan waffles with one cup of pumpkin puree

If you only have one cup of leftover pumpkin puree, make the following adjustments to the recipe:

• Reduce the butter to 3.5 tablespoons.
• Reduce flour to 2 cups plus 2 tablespoons (268 grams).
• Reduce brown sugar to three-quarters of a cup (70 grams).
• Reduce leaveners to 2 teaspoons baking powder and one-quarter teaspoon soda.
• Use one teaspoon of pumpkin pie spice.
• Reduce liquid ingredients to three-quarters cup milk, 1 egg, and 1 teaspoon vanilla.
• Use one-half cup pecans and/or chocolate chips.

Recipe FAQs

Related waffle recipes

Check out other recipes for waffles, muffins, and more from the breakfast archives like: