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!

two waffles on a plate with a pat of butter. There is a hand holding a fork with piece of waffle.
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Ingredients

ingredients for pecan pumpkin waffles including can of pumpkin puree, pecans, flour, brown sugar, butter, vanilla, eggs, and milk.

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.

Please see the recipe card below for complete information on ingredients and quantities.

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.

flour mixture and whisk in a glass bowl.

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

pumpkin puree on top of batter with a red silicone spatula in a glass bowl.

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.

chopped pecans on top of a pumpkin batter with a red spatula in a glass bowl.

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

lumpy pecan pumpkin waffle batter with red spatula in glass bowl.

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

Can I freeze pumpkin pecan waffles?

Yes! Let the waffles cool completely, then freeze them in a single layer before transferring them to a freezer bag. Reheat in a toaster or oven when ready to enjoy.

How do I make my waffles crispier?

For crispier pumpkin waffles, let them cook a little longer in the waffle iron. Or you can take the time to separate the egg yolks and whites and beat the whites until soft peaks form before folding them into the mixture. I personally don’t find this step is worth my time.

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

Pecan Pumpkin Waffles

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Category: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Servings: 8 waffles
Calories: 405kcal
These Pecan Pumpkin Waffles are the perfect use for that 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!
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Ingredients

  • 5 tablespoons unsalted butter
  • 3 cups (175 grams) all-purpose flour
  • ½ cup (98 grams) brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • teaspoon salt
  • teaspoon allspice
  • teaspoon powdered ginger
  • teaspoon nutmeg
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 can pumpkin puree not pumpkin pie filling
  • ¾ cup pecans chopped (toasted, if possible)
  • ¾ cup chocolate chips optional

Instructions

  • Plug in and pre-heat your waffle maker.
  • Melt the unsalted butter in a small pan and let cool slightly.
    5 tablespoons unsalted butter
  • In a large bowl, combine the all-purpose flour, brown sugar, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt.
    3 cups (175 grams) all-purpose flour, ½ cup (98 grams) brown sugar, 1 tablespoon baking powder, 1 teaspoon cinnamon, ½ teaspoon baking soda, ⅛ teaspoon salt, ⅛ teaspoon allspice, ⅛ teaspoon powdered ginger, ⅛ teaspoon nutmeg
  • Measure the cup of milk into a 2 cup glass measuring cup, then beat in the eggs and vanilla.
    1 cup milk, 2 eggs, 1 teaspoon vanilla extract
  • Add the canned pumpkin puree to the dry ingredients along with the butter and liquid ingredients and combine just until mixed. Then stir in the chopped pecans and/or chocolate chips.
    1 can pumpkin puree, ¾ cup pecans, ¾ cup chocolate chips
  • Cook in your waffle iron per the manufacturer's directions.

Notes

Feel free to substitute 2 teaspoons of pumpkin pie spice in place of the cinnamon and other pumpkin pie spices.
If you have the time, toast the pecans for a few minutes before chopping.
This recipe will make about 8 generous one-half cup pecan pumpkin waffles.
Serve warm. You can hold waffles on a baking sheet in a 200 degree Fahrenheit oven until ready to serve.

Nutrition

Calories: 405kcal | Carbohydrates: 57g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 299mg | Potassium: 282mg | Fiber: 4g | Sugar: 17g | Vitamin A: 8601IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 4mg
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