Oh, how I love the smell of pumpkin spice and cranberries mingling in my kitchen on crisp autumn mornings! These cranberry pumpkin spice waffles have become my go-to breakfast when the leaves start to turn. There’s something magical about that first bite – the warmth of pumpkin spice, the tart pop of cranberries, and that perfect waffle crispness. I’ve been making this recipe for years (ever since I accidentally threw some leftover cranberries into my pumpkin waffle batter one sleepy Sunday). Now my family won’t let me make plain waffles from October through December!
The best part? These come together in about the time it takes for your coffee to brew. No fancy techniques needed – just good ingredients and a hot waffle iron. Trust me, once you try these, you’ll understand why I get requests for them all season long.
Why You’ll Love These Cranberry Pumpkin Spice Waffles
Let me tell you why these waffles have become my autumn obsession:
- That perfect crispy-on-the-outside, fluffy-on-the-inside texture that makes you close your eyes and sigh
- The way the tart cranberries balance the warm pumpkin spice – it’s like fall in every bite
- Ready in under 30 minutes (even when you’re still half-asleep on Sunday morning)
- Makes your whole house smell like a cozy autumn day
- Leftovers? Ha! Good luck having any – but if you do, they reheat beautifully
Seriously, these waffles turn any ordinary morning into something special. Just wait till you try them!
Ingredients for Cranberry Pumpkin Spice Waffles
Here’s everything you’ll need to make my favorite autumn breakfast! I like to measure all my ingredients before I start – trust me, it makes the whole process so much smoother.
- Dry Ingredients: 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon pumpkin spice (my secret weapon!), 1/2 teaspoon salt
- Wet Ingredients: 1 3/4 cups milk, 1/2 cup pumpkin puree (not pumpkin pie filling!), 2 large eggs (room temperature works best), 1/4 cup melted butter (cooled slightly), 1 teaspoon vanilla extract
- Add-ins: 1/2 cup dried cranberries (or try fresh when they’re in season!)
A quick tip: I like to use turkey cranberry dog chews as inspiration for my own cranberry recipes!
Equipment You’ll Need
Don’t worry – you don’t need anything fancy for these waffles! Just grab:
- A good waffle iron (I use my basic $20 one religiously)
- 2 mixing bowls (one for dry, one for wet ingredients)
- A trusty whisk (or fork in a pinch!)
- Measuring cups and spoons
- Spatula for scraping every last bit of that delicious batter
That’s it – now let’s get cooking!
How to Make Cranberry Pumpkin Spice Waffles
Alright, let’s get these beauties cooking! The secret to perfect waffles is all in the timing – so preheat your waffle iron while you mix the batter. That way, everything comes together seamlessly.
Step 1: Mix Dry Ingredients
Grab your biggest bowl (trust me, you’ll need the room!) and whisk together the flour, sugar, baking powder, pumpkin spice, and salt. You want everything evenly distributed – no clumps of spice hiding in corners!
Step 2: Combine Wet Ingredients
In another bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla until smooth. Pro tip: If your butter is too hot, it might cook the eggs – let it cool slightly first!
Step 3: Cook to Perfection
Now comes the fun part! Pour the wet ingredients into the dry and gently stir until just combined – a few lumps are totally fine. Fold in those gorgeous dried cranberries last. Spoon batter onto your hot waffle iron (don’t overfill – it’ll expand!) and cook until golden brown and crispy. You’ll know they’re ready when the steam slows down and they smell irresistible!
My favorite moment? That first peek when you lift the lid to reveal perfectly golden waffles with little cranberry jewels peeking through. Pure autumn magic!
Tips for Perfect Cranberry Pumpkin Spice Waffles
After making these waffles more times than I can count, here are my foolproof tips:
- Temperature matters: Use room-temperature eggs and milk – they blend into the batter much smoother!
- Don’t overmix: A few lumps in the batter are actually good – it keeps the waffles light and fluffy.
- Grease wisely: Brush your waffle iron with just a bit of oil or melted butter between batches to prevent sticking.
- Watch the steam: When the steam slows way down, your waffles are perfectly done – no need to peek early!
- Keep ’em crispy: Place finished waffles in a single layer on a wire rack so they don’t get soggy.
Follow these simple tricks, and you’ll get golden, crisp-edged waffles every single time!
Variations & Substitutions
Oh, the fun part – making this recipe your own! Here are my favorite ways to switch things up:
- Berry swap: Fresh cranberries work beautifully – just chop them roughly so they distribute evenly (and that tart pop is incredible!)
- Nutty twist: Add 1/4 cup chopped walnuts or pecans with the cranberries for extra crunch
- Gluten-free: Swap in your favorite 1:1 gluten-free flour blend – the pumpkin keeps them moist
- Dairy-free: Use almond milk and coconut oil instead of milk and butter
- Extra spice: Add a pinch of cardamom or clove if you love bold flavors
The best part? Every version tastes like autumn in waffle form!
Serving Suggestions
Oh, the possibilities! These waffles are delicious plain, but here’s how I love to serve them:
- A drizzle of warm maple syrup (the real stuff, please!) and a dollop of whipped cream
- A sprinkle of toasted pecans with cinnamon-spiced yogurt
- For extra indulgence, try brown butter and a dusting of powdered sugar
My personal favorite? Stack them high with extra cranberries on top – it’s like eating autumn on a plate!
Storage & Reheating
If you somehow have leftovers (miracle!), here’s how to keep them perfect: Store cooled waffles in an airtight container with parchment between layers. They’ll stay fresh for 2 days at room temp or freeze for up to a month. To reheat, pop them in the toaster until crisp – just like fresh!
Cranberry Pumpkin Spice Waffles Nutrition
Now, I’m no nutritionist, but here’s the scoop on what’s in each delicious waffle (based on my recipe making about 6 waffles):
- Calories: About 250 per waffle (worth every bite!)
- Carbs: 38g (from all that wholesome goodness)
- Protein: 6g (thanks to the eggs and milk)
- Fat: 8g (hello, butter – you make everything better)
Remember, these are just estimates – your exact amounts might vary depending on your ingredients and waffle size. But hey, it’s breakfast – enjoy every warm, spiced bite!
FAQs About Cranberry Pumpkin Spice Waffles
I get asked about these waffles all the time! Here are answers to the most common questions:
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast and puree about 3/4 cup of sugar pumpkin – just make sure to drain any excess liquid so your batter doesn’t get too wet.
How do I freeze these waffles?
Let them cool completely, then layer between parchment paper in a freezer bag. They’ll keep for a month! Reheat straight from frozen in the toaster – just as crisp as fresh.
My waffles stick – what am I doing wrong?
First, make sure your iron is properly preheated. Then brush with a tiny bit of oil between batches. And resist peeking too soon – that’s the number one cause of torn waffles!
Can I make the batter ahead?
You can mix dry and wet ingredients separately the night before, but combine them right before cooking. Letting batter sit makes the waffles dense.
Share Your Cranberry Pumpkin Spice Waffles
Nothing makes me happier than seeing your waffle creations! Tag me on Instagram #MyKitchenAdventures so I can see your autumn masterpieces. And if you love them as much as I do, leave a review – I read every one while sipping my pumpkin spice latte!
For more delicious recipes and inspiration, check out our Pinterest page!
Print
30-Minute Cranberry Pumpkin Spice Waffles Your Family Will Crave
- Total Time: 25 minutes
- Yield: 6 waffles
- Diet: Vegetarian
Description
Delicious waffles with a seasonal twist, combining cranberries and pumpkin spice for a warm autumn flavor.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup dried cranberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron.
- In a large bowl, whisk flour, sugar, baking powder, pumpkin spice, and salt.
- In another bowl, mix milk, pumpkin puree, eggs, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until combined.
- Fold in dried cranberries.
- Pour batter onto the hot waffle iron and cook until golden brown.
- Serve warm with maple syrup or whipped cream.
Notes
- For extra crunch, add chopped walnuts.
- Fresh cranberries can be used instead of dried.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
