Name: Pumpkin Waffles with Cinnamon Maple Syrup Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (240g); 1 tablespoon cornstarch (25g); 2 teaspoons baking powder (12g); ½ teaspoon baking soda (4g); ½ teaspoon kosher salt (4g); 1 tablespoon ground cinnamon (8g) (or pumpkin pie spice); 1 ½ cups pumpkin puree (375g) (NOT pumpkin pie filling); 1 cup unsweetened cashew milk or another non-dairy milk OR regular milk; 2 eggs (~100g); 2 teaspoons pure vanilla extract (10g); 2 tablespoons neutral oil (30g); 2 tablespoons pure maple syrup (38g); 2 cups pure maple syrup; 2 cinnamon sticks (5″ each), broken in half

Jump to Recipe· 4.1 from 7 reviews

I absolutely adore starting my mornings with these Pumpkin Waffles with Cinnamon Maple Syrup Recipe because they bring the cozy flavors of fall right to my breakfast table. Fluffy and tender waffles infused with warm pumpkin and spice, paired with a luscious cinnamon maple syrup that’s sweet and comforting, make every bite feel like a hug. Whether it’s a weekend treat or a special holiday breakfast, these waffles have become one of my all-time favorites to whip up and share with family and friends.

Why You’ll Love This Pumpkin Waffles with Cinnamon Maple Syrup Recipe

What excites me most about this Pumpkin Waffles with Cinnamon Maple Syrup Recipe is the perfect balance of flavors that create such a warm, inviting taste experience. The pumpkin puree adds a natural sweetness and a subtle earthiness, while the cinnamon (or pumpkin pie spice) lifts the batter with a little kick of spice. When these waffles come out of the iron, they are fluffy on the inside but delightfully crisp on the outside—exactly how I like them! Drizzling that homemade cinnamon maple syrup over the top instantly elevates the dish into something special.

I also appreciate how straightforward this recipe is. The ingredients are all simple pantry staples, and the steps come together quickly—perfect for busy mornings or when you want a fuss-free treat. Plus, it’s incredibly versatile. I often serve these waffles for casual family breakfasts, but they also steal the spotlight at holiday brunches or cozy weekend gatherings. Honestly, it’s one of those recipes that I keep coming back to again and again because it’s truly a crowd-pleaser that’s easy to love.

Ingredients You’ll Need

A large white bowl filled with a mound of white flour sits in the center on a white marbled surface. Surrounding the bowl are several small glass bowls containing white salt, white baking powder, white baking soda, and a reddish-brown spice, arranged to the upper left. A white ramekin with two raw eggs with yellow yolks is positioned at the bottom left. Below the bowl is a glass measuring cup filled with milk. To the right of the bowl is a large glass bowl filled with smooth orange puree, placed on a crumpled white and black striped cloth. Nearby are small containers holding dark liquid ingredients, one being a small silver cup and another a glass cup, plus a small turquoise bowl with a dark liquid. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for these waffles is such a joy because each one contributes something unique—whether it’s the rich color, the warmth of spices, or the perfect texture that makes these waffles irresistible.

2 cups all-purpose flour: The base of the batter, providing structure and fluffiness.
1 tablespoon cornstarch: Helps create that light, tender crumb I adore in waffles.
2 teaspoons baking powder: The leavening agent that ensures a nice rise and fluffiness.
½ teaspoon baking soda: Adds a little extra lift and reacts with the acidity from pumpkin.
½ teaspoon kosher salt: Balances the sweetness and enhances the overall flavor.
1 tablespoon ground cinnamon (or pumpkin pie spice): Brings in that warm spice punch that makes the waffles taste like fall.
1 ½ cups pumpkin puree (not pumpkin pie filling): Adds moisture, flavor, and beautiful color.
1 cup unsweetened cashew milk or another non-dairy milk (or regular milk): Keeps the batter smooth and tender.
2 eggs: Bind everything together and add richness.
2 teaspoons pure vanilla extract: Enhances the natural sweetness and complements the spices.
2 tablespoons neutral oil: Keeps the waffles moist and crispy on the outside.
2 tablespoons pure maple syrup: Adds a touch of sweetness right in the batter.
2 cups pure maple syrup (for the syrup): The star of the cinnamon maple syrup, providing rich sweetness.
2 cinnamon sticks broken in half: Infuse the syrup with warm, spicy depth.

Directions

Step 1: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, kosher salt, and ground cinnamon (or pumpkin pie spice) until well combined. This ensures your dry ingredients are evenly mixed for consistent flavor and texture.

Step 2: In a separate smaller bowl, beat together the pumpkin puree, milk, eggs, vanilla extract, neutral oil, and maple syrup. I like to whisk this vigorously to thoroughly combine everything and break up any clumps, especially to get the egg fully incorporated for a smooth batter.

Step 3: Pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s important not to overmix here—you want everything moistened but still a bit lumpy for the fluffiest waffles.

Step 4: Preheat your waffle iron according to the manufacturer’s instructions and lightly spray it with cooking spray to prevent sticking. I usually set mine to a higher heat for a crispier finish, but adjust to your liking.

Step 5: Pour about ½ cup of the batter into the waffle iron, spreading it carefully with a rubber spatula to the edges. Close the lid and cook until the waffle is golden brown and crisp. This typically takes about 4 to 5 minutes but check your waffle iron’s instructions for best results.

Step 6: While the waffles cook, bring the 2 cups of maple syrup and broken cinnamon sticks to a gentle simmer in a small saucepan over medium heat. Let it simmer to infuse the syrup with warm cinnamon flavor as you finish cooking your waffles.

Step 7: Serve the waffles warm straight from the iron topped generously with the homemade cinnamon maple syrup. Enjoy every cozy, flavorful bite!

Servings and Timing

This Pumpkin Waffles with Cinnamon Maple Syrup Recipe yields about 7 waffles using ½ cup batter each, perfect for about 3 to 4 hungry people or smaller portions for more. Preparation takes around 15 minutes, with the cooking process adding about 7 minutes, making a total time of roughly 22 minutes from start to finish. There’s no resting time required, so you can enjoy these waffles fresh and hot, which is exactly how I like to serve them.

How to Serve This Pumpkin Waffles with Cinnamon Maple Syrup Recipe

A close-up view of a golden brown waffle with a slightly crispy edge showing a grid pattern with deep square pockets. The waffle is divided into four large sections, each with evenly cooked textured ridges and soft inside. The bottom part touches a black waffle iron surface that contrasts with the white marbled background. The light highlights the warm, inviting color and airy texture of the waffle. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these pumpkin waffles, I love keeping it simple but special. Warm waffles straight off the iron with the cinnamon maple syrup drizzled generously over the top are already a treat, but adding a dollop of whipped cream or a scoop of vanilla ice cream can bring an extra layer of indulgence that feels perfect for weekend mornings or holiday brunches.

For a little crunch and color, I sometimes sprinkle toasted pecans or chopped walnuts on top. Fresh fruit like sliced apples, pears, or pomegranate seeds adds a refreshing balance and makes the presentation pop. To elevate the experience further, a sprinkle of powdered sugar or a dusting of cinnamon on the plate always makes me smile when serving guests.

As for drinks, I find that a hot cup of coffee or chai latte pairs beautifully with the spices, while a glass of fresh apple cider or even a light sparkling wine can make this breakfast feel extra festive. These waffles shine best served warm or hot, so I always encourage serving immediately after cooking for the ideal crispy-soft texture combination.

Variations

I love how adaptable this Pumpkin Waffles with Cinnamon Maple Syrup Recipe is, making it easy to customize according to your preferences or dietary needs. For gluten-free waffles, swapping the all-purpose flour for a gluten-free blend works wonderfully without sacrificing texture. To make it vegan, I replace the eggs with flax eggs and use plant-based milk like almond or oat milk, which keep the waffles moist and flavorful.

If you want to play with flavors, adding a pinch of nutmeg or ginger to the batter gives it a nice warming twist. You could also swap the neutral oil for melted coconut oil for a subtle tropical note. For an extra decadent touch, folding mini chocolate chips or chopped pecans into the batter right before cooking adds delightful surprises with each bite.

Different cooking methods can also be fun to experiment with. While a waffle iron is ideal, I’ve occasionally poured this batter into a muffin tin for pumpkin waffle muffins, baking at 375°F for about 15 minutes. It’s a neat way to enjoy the same flavors in a handheld snack form.

Storage and Reheating

Storing Leftovers

I always recommend letting any leftover waffles cool completely on a wire rack before storing them. Once cooled, I place them in an airtight container or zip-top bag and store them in the refrigerator for up to 3 days. This helps maintain their texture and flavor without becoming soggy or stale.

Freezing

Freezing these pumpkin waffles is a game-changer for busy mornings. After cooking and cooling the waffles thoroughly, wrap them individually in plastic wrap or parchment paper to prevent sticking, then place them in a freezer-safe bag or container. They keep beautifully for up to one month. This way, you can pull out just what you need and enjoy a quick breakfast anytime.

Reheating

When it’s time to enjoy your leftovers, the best way to reheat is in a toaster or toaster oven. This method brings back the crisp edges beautifully, unlike microwaving which can make them soggy. If using a microwave, try reheating for only about 30 seconds to avoid losing texture, then finish with a quick toast if possible. Reheating in a conventional oven at 350°F for about 5-7 minutes on a baking sheet also works wonderfully to revive that fresh-cooked crispiness.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I recommend using plain pumpkin puree rather than pumpkin pie filling because the pie filling contains added sugars and spices, which can throw off the balance of this recipe. Using puree gives you control over the sweetness and spice levels to create the perfect waffle texture and flavor.

What if I don’t have a waffle iron? Can I make pancakes instead?

Absolutely! This batter can be easily transformed into pancakes by cooking spoonfuls on a greased skillet over medium heat until bubbles form on the surface, then flipping and cooking until golden. While they won’t have the crispy exterior of waffles, they’ll still be delicious and full of pumpkin goodness.

Is there a way to make this recipe more kid-friendly?

I find that kids really enjoy these waffles as is because the pumpkin and cinnamon flavors are naturally comforting and not overpowering. You can make it even more fun by letting kids add their own toppings like chocolate chips, sprinkles, or a drizzle of honey instead of maple syrup. Serving with a side of fresh fruit also makes it a colorful, appealing plate.

Can I prepare the batter the night before?

Yes, you can prepare the batter the night before and store it in the fridge overnight. Just give it a gentle stir before using, as it may thicken slightly. This makes busy mornings way easier and means you can enjoy fresh waffles with little effort when you wake up.

How do I make the cinnamon maple syrup thicker?

If you want a thicker syrup, you can simmer it a little longer over low heat to gently reduce and concentrate the flavors, but be careful not to boil it too hard or it may crystallize. Another tip is to mix in a small amount of cornstarch slurry at the end, simmering briefly until it thickens to your liking.

Conclusion

Trying this Pumpkin Waffles with Cinnamon Maple Syrup Recipe is like bringing a little celebration to your breakfast table, every time. I hope you enjoy making and sharing this warm, comforting dish as much as I do—it’s genuinely one of those recipes that feels like home. Whether it’s a lazy weekend brunch or a festive holiday morning, these waffles have a magical way of making moments special. Give it a go, and I bet you’ll be just as hooked as I am!