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Pumpkin Waffles with Maple Cinnamon Spiced Yogurt. Slightly crispy yet tender waffles, topped with sweet maple cinnamon yogurt and toasted pecans.

Pumpkin Waffles with Maple Spiced Yogurt

Servings 16 (1/4 cup batter) Belgian waffles (approx.)


  • 1/4 cup light brown sugar
  • 3 Tablespoons cornstarch
  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg I use freshly grated
  • 2 large eggs separated
  • 1 cup whole milk
  • 1 cup pumpkin puree not pumpkin pie filling
  • 4 Tablespoons unsalted butter melted and warm

For the topping:

  • 1 cup plain greek yogurt I used Fage 0% fat
  • 2 1/2 Tablespoons maple syrup or 2 Tablespoons +2 teaspoons
  • 1/4 teaspoon cinnamon
  • 1/4 cup chopped toasted pecans


  1. Lightly oil your waffle maker and preheat to a medium high temperature. My waffle iron has 7 heat settings. Normally I set it on about 3.5 for most of my waffle recipes, but this one worked better on a higher setting, about 5 or 6. You'll have to experiment to find the perfect temperature for your iron.
  2. Combine brown sugar and cornstarch in a large bowl and whisk to break up any lumps. Add the flour, baking powder, salt and spices and whisk to combine.
  3. In a medium bowl, combine the two egg yolks, pumpkin and milk. Whisk in the melted butter.
  4. Add the pumpkin mixture to the dry ingredients and whisk just until combined. It's okay to have some lumps.
  5. In a separate bowl, whip the egg whites with a mixer until stiff peaks form. Gently fold them into pumpkin batter until incorporated.
  6. Pour batter onto preheated waffle iron and cook for 2-3 minutes or until done.
  7. Mix yogurt, maple and cinnamon together in a small bowl. Adjust seasonings to taste. Top hot waffles with yogurt, sprinkle with pecans and serve.

Recipe Notes

*Leftover waffles may be stored in the refrigerator, covered, for up to 3 days. Reheat in toaster, toaster oven, or oven.

*Waffles may also be frozen. I layer them with wax paper and freeze them in zipper bags. They reheat beautifully in a toaster oven, (or toaster or regular oven) on low heat. The low heat gives the waffle time to thaw before the outside gets overcooked. Or, you can thaw them overnight in the refrigerator and toast them on a higher heat setting until hot and a little bit crispy.

*I have started using just a quarter cup of batter for my waffles, which doesn't completely fill the well of my Belgian waffle maker. I like the smaller portion. If you fill the well completely, this recipe will yield about 10 waffles.

Recipe adapted from Pumpkin Waffles Blog

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