High Altitude Pumpkin Pecan Waffles

These high altitude pumpkin pecan waffles are crispy on the outside, fluffy on the inside, and so flavorful with pumpkin, pecans and warm fall spices. This cozy, fall-inspired recipe is quick and easy to make for a delicious weekend breakfast before a day of apple picking, hay rides and the pumpkin patch! Or make these pumpkin waffles with pecans for a late brunch, followed by a day of nothing more than cuddling on the couch with a blanket and a good book. Your family will love them!

Looking for more fall recipes? You’ll love this pumpkin crumb coffee cake, caramel apple crumble with bourbon toffee sauce, and soft and chewy appledoodles. And for more waffle recipes, be sure to check out my classic buttermilk waffles and chocolate waffles.

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Why You’ll Love These Waffles

Quick and Easy. This is an easy waffle recipe that needs nothing more than to whisk together all of the ingredients. The batter doesn’t even need to rest before cooking, so you can enjoy hot, crispy waffles in less than 30 minutes.

Perfect for Fall. Pumpkin, nutty pecans and warm fall spices make this a perfect fall breakfast recipe.

Versatile. If you don’t have pecan flour, just pulse some pecans in your food processor. Out of canned pumpkin? Use roasted sweet potato instead. You can even try replacing some of the all-purpose flour with whole wheat, rye or buckwheat flour for a heartier texture and wholesome flavor.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Pumpkin. Canned pumpkin puree adds moisture and flavor. Pumpkin pie filling is not a suitable replacement for plain canned pumpkin.
• Milk. Whole milk adds moisture and richness.
• Sugar. Granulated sugar adds a touch of sweetness and helps to caramelize the exterior of the waffles for a crisp texture.
• Butter. Unsalted melted butter adds a rich buttery flavor to these pumpkin pecan waffles. The fat also makes them crisp on the outside while they stay fluffy inside.
• Eggs. Gives the waffles structure.
• Vanilla Extract. Flavor. I also added a touch of Amoretti Praline Hazelnut Extract for extra nutty flavor, but this is optional.
• Flour. All-purpose flour gives the waffles structure and strength.
• Pecan Flour. Pecan flour is just very finely chopped pecans, and it adds moisture, a rich nutty flavor and texture to these waffles.
• Baking Powder. Leavens the waffles so they’re fluffy on the inside.
• Salt. Enhances the flavors.
• Spices. A blend of ground cinnamon, ginger, nutmeg, cloves and cardamom adds warmth and coziness.

Instructions

• In a bowl, whisk together the pumpkin, milk, sugar, melted butter, eggs and extracts.
• Separately, whisk together the flour, baking powder, salt and spices. Whisk the dry ingredients into the wet ingredients until combined, then whisk in the pecan flour until combined.

• Preheat your waffle iron, and spray with non-stick spray. Cook the waffles according to the manufacturer’s instructions. (The waffle batter is a little thick, and you may need to spread it out a little when you scoop it into your waffle iron.)
• Serve immediately, or keep the waffles warm in a 200-degree oven while you cook the remainder of the batter.

I own a Cuisinart Double Waffle Maker that I just LOVE. The waffles cook in just a few minutes, and it’s so convenient to make two waffles at a time when everyone is hungry and waiting for breakfast. #5 is my preferred setting for perfect waffles that are crispy on the outside and fluffy on the inside.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Will this recipe work with whole wheat flour instead of all-purpose flour?

For a heartier texture and wholesome flavor, you can try substituting 1/4 – 1/2 of the all-purpose flour with whole wheat, rye or buckwheat flour. More than that, and the texture might become too coarse and crumbly. This recipe should also work with gluten free measure-for-measure flour blends, although I haven’t tested it.

Can I use any type of milk instead of whole milk?

Yes, you can use whole, low fat or skim milk, buttermilk, or non-dairy milk.

How do I make my own pecan flour?

Simply pulse raw pecans for 30-60 seconds in your food processor until they are finely ground.

How much pumpkin pie spice should I use instead of the spices?

You can use 2 teaspoons pumpkin pie spice to replace the spice blend in the recipe.

Where do I find praline hazelnut extract?

I used Amoretti Praline Hazelnut Extract, which is very concentrated, so only a little is needed. It adds a really nice nutty flavor to these pumpkin pecan waffles, but is optional.

What can I substitute for the eggs if I have an egg allergy?

I haven’t personally tested this, but you may be able to replace the 2 eggs with 1/2 cup unsweetened applesauce.

Can I reduce the butter without affecting the recipe?

The butter not only adds flavor and moisture, but the fat helps to make the exterior of the waffle crisp and golden brown. If you reduce the butter, your waffles may not be as crisp or golden.

What’s the best way to reheat leftover waffles?

Leftover waffles can be wrapped and refrigerated for 3 days, or frozen for 3-6 months. 

The best way to reheat leftover waffles is in the toaster or a toaster oven to make them crisp again.  If I know I’m going to have leftovers for the next day, I will under-cook the waffles a bit so that when I toast them in the oven they don’t end up over-toasted.

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