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These Easy Pumpkin Pie Waffles only have 3 ingredients and whip up super fast. I make mine gluten free, but it’s an easy swap to make them the traditional way!
Seriously y’all…these waffles are totally amazing! I’ve made them about 10 times since the beginning of pumpkin season this year and we just can’t seem get enough of them.
Yes they are made with cake mix and yes we still ate them for breakfast! I mean really….what is a cake mix anyway? It’s all the dry batter ingredients premixed together, right? There is no other fat or liquid needed as the pumpkin replaces all of that. And there is no need for pumpkin pie filling…the cake mix has all the sweetness you need and using the pie filling would be overkill.
This is one of my favorite easy pumpkin recipes of all times!
I have a wonderful Belgian waffle maker that we were given as a wedding present many, many years ago. It makes these huge, decadent waffles that are just beautiful. We use it all the time for our regular weekend waffle-fest and I’m gonna be so sad when it finally dies. It’s seen so many waffles that it practically does all the work for us. I just love it to pieces. Even with all that, any ol’ regular waffle maker will work just fine in creating these amazing waffles.
My kids have asked for these to be our new Thanksgiving morning breakfast tradition and I’m thinkin’ they would be a great addition to our celebration. Oh and if you make too many, they will last in the fridge for a day or two.
You’re Welcome! 😉
Easy Pumpkin Pie Waffles
These pumpkin pie waffles have the flavor of your favorite Thanksgiving pie!
Ingredients
- 1 box gluten free yellow cake mix
- 15 oz can pumpkin puree (not pumpkin pie filling)
- 1 tbsp pumpkin pie spice
- 2 tbsp sugar, optional
Instructions
- Preheat waffle iron according to manufacture instructions.
- Combine cake mix, pumpkin, and spice in a mixing bowl and mix until well combined.
- To create sugar crust on waffles {which is optional, but totally amazing}, sprinkle 1 tsp of sugar on each waffle section before adding the batter.
- Drop batter onto waffle iron and cook according to your waffle iron's instructions.
- Top with whipped cream, nuts, syrup, etc!
Nutrition Information:
Yield: 6 Serving Size: 2 wafflesAmount Per Serving: Calories: 280Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 174mgCarbohydrates: 50gFiber: 6gSugar: 30gProtein: 4g
I really like this recipe. But, I don’t have a waffle iron. I use the [very sticky] batter to make pancakes. The stickiness and thickness make flipping very difficult. I’m improving. But, I’m wondering if you’ve ever tried to use this recipe to make a sheet pan pancake.
Thanks.
Hi. I haven’t tried it as a sheet pan pancake (or as regular pancakes), but sounds interesting. Waffle batter is definitely different than pancake batter in terms of text and consistency. Maybe try thinning it out a bit for pancakes. Good Luck. w-
I’m definitely going to make these for Thanksgiving breakfast. They sound yummy!!!
Awesome. I hope you love them as much as we do. w-
so i’m going to make these tomorrow but want to make sure i have the amounts right. half a box of yellow cake mix and a small can of pumpkin puree.. do you know how many cups of cake mix and how many ounces of pumpkin?
Hi Anne,
I just eyeballed it. It’s not a recipe that needs exact measurements. 🙂 w-
Yummy! I love pumpkin flavor! And I love waffles!
These look absolutely delicious and so easy to make. I never knew you could make waffles using a cake mix. The kids would love these for sure.
This sounds so delicious! I need to make these for the Holidays! We love Waffles!
Looks yummy! Thank you for the recipe!!
I was planning on making waffles sometime next week, and your post has only reminded me of how tasty the outcome will be! These look delicious, happy Halloween!