Save Soft, spiced pumpkin muffin bites with a crisp waffle exterior & perfect for breakfast or snacking.
I remember the first chilly morning I made these pumpkin muffin waffle bites, and the whole kitchen smelled like autumn spices. The combination of a tender muffin interior with a crisp waffle crust is always a hit in my house.
Ingredients
- 1 cup (240 g) canned pumpkin puree: Adds moisture and classic pumpkin flavor
- 2 large eggs: Binds the batter and adds richness
- 1/3 cup (80 ml) vegetable oil: Makes the bites tender
- 1/2 cup (100 g) light brown sugar: Sweetens and deepens flavor
- 1/4 cup (60 ml) milk: Helps achieve desired batter texture
- 1 tsp vanilla extract: Adds aroma and flavor
- 1 1/2 cups (190 g) all-purpose flour: Provides structure
- 1 tsp baking powder: Helps bites rise
- 1/2 tsp baking soda: Improves texture and rise
- 1/2 tsp salt: Balances sweetness
- 1 1/2 tsp ground cinnamon: Classic warming spice
- 1/2 tsp ground ginger: Adds warmth
- 1/4 tsp ground nutmeg: Gives nutty flavor
- 1/8 tsp ground cloves: Deepens spice flavor
- 1/2 cup (85 g) mini chocolate chips or chopped pecans (optional): For extra sweetness or crunch
Instructions
- Prep the Waffle Iron:
- Preheat mini waffle maker or regular waffle iron to medium heat.
- Mix Wet Ingredients:
- Whisk together pumpkin puree, eggs, vegetable oil, light brown sugar, milk, and vanilla extract in a large bowl until smooth.
- Combine Dry Ingredients:
- In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Make Batter:
- Add dry ingredients to wet mixture & stir gently until just combined. Fold in chocolate chips or pecans if desired.
- Cook:
- Lightly grease the waffle iron. Drop heaping tablespoonfuls of batter onto the hot iron, spacing apart.
- Bake Bites:
- Close and cook for 2&3 minutes, until golden and set.
- Finish:
- Remove bites and repeat with remaining batter. Serve warm, dusted with powdered sugar or drizzled with maple syrup.
Save Making these on weekend mornings is now a family tradition & especially when little hands help with the whisking. They disappear quickly once the scent of pumpkin spice fills the air.
Required Tools
Mixing bowls, whisk, mini waffle maker or standard waffle iron, measuring cups and spoons, spatula
Allergen Information
Contains eggs, wheat (gluten), and milk if using dairy milk or chocolate chips. For nut-free bites, omit pecans.
Nutritional Information
Each bite has approximately 60 calories, 2.5 g total fat, 9 g carbohydrates, and 1 g protein (without add-ins).
Save Serve these warm with a sprinkle of powdered sugar or drizzle of maple syrup. Perfect for chilly mornings or a cozy snack anytime.
Recipe FAQ Section
- → Can I substitute pumpkin puree with another ingredient?
Yes, mashed sweet potato works well and still provides a moist, flavorful result with a similar texture.
- → What can I use if I don't have a mini waffle maker?
A regular waffle iron works—just space the batter and watch the cooking time, using slightly larger portions if needed.
- → How should I serve these bites?
They’re delicious warm, dusted with powdered sugar, drizzled with maple syrup, or served with yogurt for dipping.
- → Can I make these gluten-free?
Absolutely! Swap in a 1:1 gluten-free flour blend to create gluten-free pumpkin muffin waffle bites.
- → Are nuts or chocolate chips necessary?
No, both are optional. You can fold in mini chocolate chips or pecans at the end, or simply skip them for a classic version.
- → How should I store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.