2 ratings

Pumpkin Spice and Currant Waffles

Your breakfast just got an upgrade
E. Jason Wambsgans / Chicago Tribune

You'll crave these pumpkin spice waffles all year long. Pumpkin puree is mixed with waffle batter and sprinkled with homemade pumpkin pie spice mix. The easy to make confection is perfect for breakfast or dessert. 

This recipe was originally published in the Chicago Tribune.

Ready in
50 m
30 m
(prepare time)
20 m
(cook time)
Calories Per Serving


For the waffles

  • 1 Cup all-purpose flour
  • 1 1/2 Teaspoon pumpkin pie spice
  • 1 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 Cup solid-pack canned pumpkin
  • 1/4 Cup dried currants or chopped raisins
  • 1 Cup low fat buttermilk
  • 1/3 Cup safflower oil or high-heat expeller-pressed canola oil
  • 1/2 Teaspoon vanilla
  • 2 large eggs, separated
  • 1/4 Cup granulated sugar

For the pumpkin pie spice

  • 3 Tablespoons ground cinnamon
  • 2 Tablespoons ground ginger
  • 2 Teaspoons freshly ground nutmeg
  • 1 1/2 Teaspoon ground allspice
  • 1 1/2 Teaspoon ground cloves


For the waffles

Heat oven to 200 degrees. Heat waffle iron according to manufacturer's directions.

When iron is heated, spray the iron with nonstick cooking spray for high heat. (Spray waffle iron as needed between waffles.)

Whisk together flour, pumpkin pie spice, baking soda and salt in a large bowl.

Stir in pumpkin and dried fruit; mix well. Mix buttermilk, oil, vanilla and egg yolks in small bowl.

Stir wet mixture into the flour mixture just until mixed.

Beat egg whites in a small bowl on high speed until foamy.

Gradually beat in sugar until soft peaks form. Gently fold whites into the batter just until mixed.

For each waffle, spoon a generous cup of the batter into the heated waffle iron, close the iron and bake until waffle is crisped and perfectly golden.

Remove the baked waffle; put into the oven directly on the oven rack for 5 to 10 minutes while you bake the remaining waffles.

To serve, pile a couple of hot waffle squares on a heated serving plate.

Top with a pat of butter. Sprinkle plate with pecans and pie spice. Serve with warmed syrup.

For the pumpkin pie spice

Measure 3 tablespoons ground cinnamon, 2 tablespoons ground ginger, 2 teaspoons freshly ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves into a small bowl.

Mix well.

Spoon into small jars and store in a dark place for a month or so.