Sometimes, the best recipes are the ones that happen by accident, and let me tell you, these Pumpkin Spiced Pecan Waffles are hands down the best I’ve ever made – and it wasn’t even planned!
You know those moments when you’re in the kitchen, just throwing things together, making adjustments to a random recipe, and it turns out better than you ever expected? That’s exactly what happened here.
A Fall Morning Staple
When the crisp air of fall rolls in and the leaves start changing, I find myself craving those cozy, spiced flavors that just scream comfort. That’s when pumpkin starts finding its way into everything I make – and these waffles are no exception.
I wasn’t expecting much, just looking for a simple, warm breakfast to kick off a fall weekend. I had some leftover pumpkin purée in the fridge, pecans sitting in the pantry, and a craving for something a bit heartier than cereal. But the moment I took that first bite of these waffles, I knew something magical had happened in my kitchen.
What Makes Them So Special?
First of all, these waffles are packed with flavor. The pumpkin brings this subtle earthiness, while the warm spices – cinnamon, nutmeg, and a touch of ginger – make each bite feel like a cozy fall hug. And don’t even get me started on the pecans! Their crunchy, toasty goodness adds just the right texture to balance the soft, fluffy waffles.
Plus, there’s some sneaky vanilla protein hidden in here to make these insanely good waffles a little more satisfying and a lot less of a guilty pleasure.
But what really seals the deal is how easy they are to make. No fancy ingredients, no complicated steps. Just mix up a few pantry staples, pour the batter into your waffle iron, and you’re ready to go. And the aroma – oh my goodness, the smell that fills your kitchen is like walking into a fall festival. Warm, sweet, and so inviting.
Perfect for Freezing (or Eating All at Once)
Here’s another thing I love about these pumpkin-spiced pecan waffles: they’re perfect for meal prep. You can make a big batch, freeze them, and pop them in the toaster when you need a quick breakfast. They toast up perfectly – crispy on the outside, soft on the inside.
But if you’re anything like me, you might not even make it to the freezer. Seriously, once I made these, it was impossible not to keep going back for just one more bite… and then another. Before I knew it, I inhaled two of them for dinner with a side of breakfast sausage. I regret nothing.
How to Make Pumpkin Spiced Pecan Waffles
Ready to bring a little fall magic into your kitchen? Here’s the recipe for the best waffle experience you’ll ever have:
Ingredients
- 3/4 + 2 tbsp full-fat buttermilk
- 1/2 cup pumpkin puree, not pumpkin pie mix
- 1/4 cup avocado oil
- 1 large egg
- ½ tbsp pure vanilla extract
- 135 grams of flour (1 cup + 2 tbsps)
- 2 tbsp light brown sugar
- 1 scoop vanilla protein powder
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Nonstick spray avocado oil (for the waffle maker)
- 6 tbsp pecans, toasted and coarsely chopped
Instructions
1. Whisk the dry ingredients – flour, baking powder, baking soda, cinnamon, nutmeg, ginger – in a large bowl.
2. In another bowl, combine the wet ingredients – pumpkin purée, eggs, milk, butter, and syrup.
3. Mix the wet into the dry just until combined. Don’t overmix! The batter will be a bit thick, but that’s totally fine
4. Gently fold in the toasted pecans
5. Heat your waffle iron, spray it with non-stick spray, and pour in the batter, cooking according to your waffle iron’s instructions
6. Serve warm with salted butter and maple syrup. Or, if you’re feeling extra indulgent, add a dollop of whipped cream and an extra sprinkle of pecans on top!
Why You’ll Love Them Too
These pumpkin spiced pecan waffles are *everything* you want in a fall breakfast: warm, cozy, filling, and absolutely delicious. Whether you’re whipping them up for a lazy weekend brunch or freezing them for busy weekday mornings, they’re guaranteed to be a hit.
Give them a try, and I promise you, they’ll become a regular in your kitchen this season. And who knows – maybe you’ll accidentally stumble upon your own perfect waffle recipe, just like I did! But for now, I’m sticking with these. Best. Waffles. Ever.
Looking for more breakfast and brunch recipes? Check out my full recipe collection.
Pumpkin Spiced Pecan Waffles
Ingredients
- 3/4 cup + 2 tbsp full-fat buttermilk
- 1/2 cup pumpkin puree not pumpkin pie mix
- 1/4 cup avocado oil
- 1 large egg
- ½ tbsp pure vanilla extract
- 135 grams flour 1 cup + 2 tbsps
- 2 tbsp light brown sugar
- 1 scoop vanilla protein powder
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Nonstick spray avocado oil for the waffle maker
- 6 tbsp pecans toasted and coarsely chopped
Instructions
- Whisk the dry ingredients – flour, baking powder, baking soda, cinnamon, nutmeg, ginger – in a large bowl.
- In another bowl, combine the wet ingredients – pumpkin purée, eggs, milk, butter, and syrup.
- Mix the wet into the dry just until combined. Don’t overmix! The batter will be a bit lumpy, but that’s totally fine
- Gently fold in the toasted pecans
- Heat your waffle iron and pour in the batter, cooking according to your waffle iron’s instructions
- Serve warm with butter and maple syrup. Or, if you’re feeling extra indulgent, add a dollop of whipped cream and an extra sprinkle of pecans on top!
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