Cozy, indulgent, and perfectly spiced—these Pumpkin Spice Waffles can turn any morning meal into a mini celebration!
There’s something about a crisp autumn morning that makes me want to slow down, curl up in a chunky sweater, and savor something warm and comforting. For me, that usually means brunch with the girls—or sometimes just a quiet morning with a cup of coffee and my favorite playlist in the background. I’ll never forget the weekend I attempted pumpkin waffles for the first time. The kitchen smelled like cinnamon and nutmeg, and the golden waffles stacked high on my plate truly felt like a hug in breakfast form.
This recipe brings together the best flavors of fall in every bite. Almond meal and tapioca starch create a light, tender waffle base, while pumpkin purée adds moisture and richness. The pumpkin spice cream sauce is sweetened naturally with monk fruit and flavored with cinnamon, nutmeg, and pumpkin pie spice. Unsweetened vanilla almond milk and a splash of apple cider vinegar give the batter a perfect lift, making sure that these waffles are fluffy yet sturdy enough to hold all that delicious pumpkin cream topping.
These waffles are more than just a breakfast or brunch dish—they’re a little celebration of the season, a cozy ritual, and a chance to indulge in fall flavors any time of year. If you’re looking for that next showstopping morning dish, this might just be the recipe for you!
Exploring the magic of pumpkin spice
There’s no flavor quite as synonymous with fall as pumpkin spice. The warm, comforting blend of cinnamon, nutmeg, ginger, and cloves appears in everything from lattes and cookies to seasonal candles. But how did this now-ubiquitous flavor become such a cultural phenomenon? The roots of the pumpkin spice flavor go back centuries. Early American settlers combined pumpkin with warming spices imported from Asia and prized for their aromatic qualities. These flavors complemented the natural sweetness of autumn produce and could be preserved over the winter. But the modern-day pumpkin spice craze didn’t truly take off until the early 2000s, driven largely by the rise of the pumpkin spice latte. In recipes like this one, the pumpkin spice blend evokes fall nostalgia and ties together centuries of tradition with modern-day culinary indulgence.
How do I store leftovers?
If you don’t manage to make your way through a whole batch of these waffles in one sitting, fear not! You can place your leftovers in an airtight container and refrigerate them for up to 4 days. You could also freeze them in a freezer-safe container for up to 2 months. When storing your leftover pumpkin spice waffles, I recommend storing the cream sauce separately in an airtight container. If you choose to freeze your leftovers, simply allow the sauce to defrost in the fridge overnight and heat it gently until warmed through before serving. Pop your frozen waffles directly into the oven or toaster, drizzle the sauce, and serve!
Serving suggestions
These pumpkin spice waffles are rich and flavorful on their own, but pairing them with complementary dishes can elevate them into a full and cozy mealtime experience. For a seasonal beverage to serve with your waffles, I’d recommend either this Pumpkin Spice Latte or this Chai Latte. Looking to add a little extra protein to your morning meal? Try serving your waffles with a side of Cheesy Scrambled Eggs or this Tofu Scramble. For another dish to add to your brunch lineup, I would also suggest going with these Pumpkin Oatmeal Muffins or these Blackberry Muffins.
Ingredients
- 2 tablespoons apple cider vinegar
- 2 13.6-ounce cans light coconut milk divided
- 2 1/2 cups almond meal
- 1 1/2 cups + 3 tablespoons tapioca starch divided
- 1 1/2 cup canned pumpkin purée divided
- 1/2 cup coconut oil melted
- 8 teaspoons baking powder
- 2 tablespoons + 2 teaspoons pumpkin pie spice divided
- 2 teaspoons cinnamon
- 2 cups unsweetened vanilla almond milk
- 1/2 cup waffle batter
- 1/2 cup + 3 tablespoons monk fruit
- 1/4 teaspoon ground nutmeg
Instructions
- Place the 2 tablespoons of apple cider vinegar into a large measuring cup and fill with the coconut milk until it reaches 2 cups. Whisk and set aside for 10 minutes.
- Next, add the mixture into a blender along with the almond meal, 1 1/2 cups tapioca starch, 1 cup of pumpkin purée, coconut oil, baking powder, 2 tablespoons of the pumpkin pie spice, and the cinnamon. Blend until smooth and creamy, stopping to scrape the sides down as necessary. Remove 1/2 cup of the batter and set it aside. Let the remaining batter rest while you begin the sauce.
- Add the rest of the coconut milk into a large measuring cup and then add in the almond milk. Stir together, then remove 1/2 cup of the liquid and set it aside.
- Pour the remaining 3 cups of milk into a large, microwave-safe, clear glass bowl.
- Microwave the liquid until it just begins to boil, about 7-8 minutes depending on the strength of your microwave.
- While the liquid boils, whisk together the batter and milk that you have set aside. Then, add in the monk fruit, nutmeg, remaining 1/2 cup of pumpkin purée, and 2 teaspoons of the pumpkin pie spice. Finally, whisk in 2 tablespoons of the tapioca starch, one tablespoon at a time, so that it doesn't get clumpy.
- Once the milk has started to boil, remove it from the microwave and immediately pour in the pumpkin/batter mixture, whisking until well combined. You need to microwave it until it begins to boil, then microwave it for 1 more minute once boiling. My batter boiled at 5 minutes, so I cooked it 6 minutes. Then, stop and stir.
- Repeat this process 3 more times, watching the sauce to see when it boils and then cooking 1 more minute.
- Place the remaining 1 tablespoon of tapioca starch into a medium bowl and add in 3 tablespoons of the hot liquid. Whisk until smooth. While whisking, stir this into the sauce until well combined. Repeat that same cooking process one more time.
- Remove the sauce from the microwave and let it stand for 10 minutes to thicken, stirring every so often so that it doesn’t develop a skin over top.
- I usually begin cooking the waffles when the sauce is microwaving, and then keep them in the oven to stay warm. Spray your waffle iron with cooking spray and heat it on the highest setting. Ladle in 1/3 cup of the batter, spreading it out just slightly. Cook until your waffle maker stops steaming. Then, cook an additional 1-3 rounds, depending on how crispy you like your waffles.
- Serve waffles with the sauce, once it's thickened up, and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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