Pumpkin chocolate chip waffles are a fun Sunday morning treat for the whole family. They are easy to make, and freeze well for later enjoyment.
What is it about pumpkin that makes it so delicious in desserts, pastries and breakfast baked goods? I don't have the answer.
I do love pumpkin at breakfast in the fall, though. Pumpkin coffee, these pumpkin chocolate chip waffles … something about it just warms me right up on a crisp autumn morning.
Ingredients
Making these waffles is easy! They use mostly ingredients you already have on hand (especially if you're like me and you hoard cans of pumpkin puree all year round).
- Flour: I used all-purpose flour. If you want to increase the fiber content, you can substitute an equal amount of white whole wheat flour.
- Baking powder
- Pumpkin pie spice: if you don't have this blend on-hand, use 1 teaspoon of cinnamon, ¼ teaspoon of ginger and ⅛ teaspoon of nutmeg.
- Milk: I used reduced fat, but whole works as well, as do non-dairy milks.
- Pumpkin puree: use homemade or store-bought, but make sure you don't use canned pumpkin pie filling.
- Brown sugar: light or dark is fine.
- Eggs: I always use large eggs in cooking and baking.
- Unsalted butter
- Chocolate chips: semisweet, but bittersweet would work well, too.
See recipe card for quantities.
Instructions
Making waffles follows the same method as muffins and pancakes.
Combine the flour, baking powder and pumpkin pie spice in a large mixing bowl.
Whisk together the milk, pumpkin, brown sugar and eggs in a smaller mixing bowl.
Pour the wet ingredients over the dry, and whisk just until combined.
Whisk the melted butter into the waffle batter.
Whisk in the chocolate chips.
Cook the batter in the waffle iron according to the manufacturer's instructions.
Follow the manufacturer's recommendations for checking for doneness.
Substitutions
If you're not a fan of combining chocolate and pumpkin, feel free to omit the chocolate chips.
If you wanted to use buttermilk instead of milk, reduce the baking powder to 1 teaspoon and add a ½ teaspoon of baking soda.
Equipment
You'll need a waffle iron to make waffles. I have a nice, compact Cuisinart waffle iron. It has red and green notification lights to let me know when the iron is preheated and when the waffle is ready to be removed. The weighted lid ensures the waffle iron won't open as the waffle cooks and rises.
Storage
The waffles can be stored in an airtight container in the refrigerator for a couple of days or frozen for longer storage.
They can be reheated in an oven on a baking sheet, or in a toaster.
Pumpkin Chocolate Chip Waffles
Pumpkin chocolate chip waffles are a fun Sunday morning treat for the whole family. They are easy to make, and freeze well for later enjoyment.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 cup milk
- 1 cup pumpkin
- ¼ cup brown sugar
- 2 eggs
- 3 tablespoons unsalted butter, melted
- ¼ cup semisweet chocolate chips
Instructions
- In a large mixing bowl, stir together the flour, baking powder, and pumpkin pie spice.
- In a smaller mixing bowl, whisk together the milk, pumpkin, brown sugar and eggs.
- Pour the wet ingredients over the dry ingredients. Stir just until combined.
- Whisk in the melted butter.
- Stir in the chocolate chips.
- Preheat your waffle iron to medium heat. Once heated, spray upper and lower surfaces with nonstick spray, then add the amount of batter recommended by the waffle iron manufacturer (typically ½ cup batter for 6.5-inch round waffles).
- Cook the waffles, following the manufacturer's instructions for doneness.
- Remove the waffle and transfer to a plate, repeat spraying with nonstick spray and add more batter. Repeat until all batter is cooked.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 264Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 170mgCarbohydrates: 37gFiber: 2gSugar: 14gProtein: 7g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
Breakfast and Breads
- Pumpkin Granola from Sweet Beginnings
Soup
- Creamy Southwestern Pumpkin Soup from A Little Fish in the Kitchen
Desserts
- Easy Pumpkin Ice Cream from Palatable Pastime
- Impossible Pumpkin Pie from Eat Move Make
- Pumpkin S'Mores Slider from A Kitchen Hoor's Adventures
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.