The Fluffiest Pumpkin Waffles

Fluffige Kürbiswaffeln

Have you ever eaten pumpkin waffles? I hadn’t, I know, shame on me. But this year I somehow got into the pumpkin haze. So I cecked out Pinterest and found a lot of different recipes. Finally I encountered the recipe below and bam, I was hooked. These pumpkin waffles are super fluffy, I love that they are crispy on the outside, soft on the inside and tall and thick. I think they can be served either for breakfast, but also as a nice dessert.

Fluffige Kürbiswaffeln

I like the amount of pumpkin used in this recipe. I don’t like a super dominant flavor, but if it is too little, you wonder why you went through all the trouble of making pumpkin puree. Because, yes, you will have to cut a pumpkin into small pieces, let it simmer for about ten minutes and then you got the pumpkin puree needed. Strangely enough, pumpkin is often used for savory recipes in Germany, so for me this is not as “normal” to use pumpkin for desserts. But I really like the flavor in these waffles. I can only invite you to give it a try.

Fluffige KürbiswaffelnYou know, I hate when you make a recipe and the pictures promise you an abundance of waffles and then you end up like with one. I really like below recipe, because it gives so many nice little square waffles. In case you are wondering what else to make with your leftover pumpkin puree, how about this pumpkin roll with apple cream, these cute pumpkin cookies in a pumpkin shapre, or these pumpkin cupcakes with caramel? I can also highly recommend this pumpkin spice latte.

Fluffige KürbiswaffelnCredit: Marlene’s sweet things (in German)

Fluffy Pumpkin Waffles

Serves: About 4-5 double square waffles
Cooking Time: 15min preparation + 15 min of baking


  • 50 grams of butter
  • 2 eggs, size L
  • 150 grams of pumpkin puree (not pumpkin pie filling)
  • 30 grams regular sugar
  • 250 grams/milliliters of milk
  • 200 grams of all-purpose flour
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of ground ginger
  • A pinch of salt



Melt the butter, set aside, separate the eggs and turn on your waffle maker.


Using a whisk, whisk together cooled-off butter, egg yolks, pumpkin, sugar and milk. Then add the flour, baking powder, spices, and salt.


In a separate bowl, beat the egg whites until stiff. Gently fold in to the mix and bake your waffles according to instructions. Serve immediately.

Fluffige Kürbiswaffeln


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