They say that breakfast is the most important meal of the day, and I think that can definitely be said about these Pumpkin Pie Waffles with Pumpkin Granola. If you make these, it’ll be the most important meal of the day for sure. The one meal you’ll want to make over and over again. This is really, technically, a two in one post. And so with that being said, you can decide to make either one or both of the recipes at one time. They’re great together, but also amazing by themselves. It’s like if you were having pumpkin pie for breakfast, which is definitely allowed during this time of year, but in waffle form. Whether you make them for breakfast, brunch or even as a late midnight snack, just make them as soon as possible!
The first recipe is a pumpkin pie granola! In a very large bowl, combine the oats, pepitas, walnuts and flax seeds and set aside.
**Tip: I’m using walnuts here, but you can really swap them out for any other nut or seed you really like in your granola. Pecans would be great as well. It’s a very forgiving recipe and so you can add whatever you’d prefer!**
In a saucepan, combine the pumpkin, brown sugar, honey, syrup, oil, water, cinnamon, pumpkin pie spice and salt. Bring to a boil and cook, stirring often, for about 3 minutes. Remove from the heat and pour over the oat mixture.
Toss everything together to evenly coat. Pour out onto the prepared baking sheet and spread out into an even layer. Bake until golden brown, about 40 to 50 minutes, making sure to stir every 10 minutes. Remove from the oven and cool completely.
**Note: The granola won’t be crispy and crunchy when it comes out of the oven, but it will become so as it cools to room temperature. Due to the moisture in the pumpkin, it won’t be fully crispy as a traditional granola, but it’ll still be just as delicious!**
To make the waffles, in a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, white sugar, cinnamon, pumpkin pie spice and salt until evenly combined. Set aside.
In a separate bowl, whisk together the buttermilk, sour cream, pumpkin, eggs, vanilla, rum (if using), and melted butter until evenly combined.
Pour into the dry ingredients and stir until just combined and the dry ingredients are evenly moistened. Do not over-mix. Allow to rest while you heat up your waffle iron.
Spray your hot iron with cooking spray and drop about 1/3 cup of batter into each cavity. Cook according to your waffle iron directions. Transfer the cooked waffles onto a wire rack to prevent them from getting soggy while you cook the rest.
Serve the waffles warm with a generous sprinkling of the pumpkin pie granola, fresh whipped cream and a heavy drizzle of maple syrup. They’re decadent waffles, but that’s okay because it’s autumn and we deserve it.
If you want to bypass the whipped cream, feel free to use yogurt instead, for a more balanced breakfast. You can also just use store-bought granola if you prefer or leave it out altogether.
You can make the granola ahead of time and keep it in an airtight container at room temperature until ready to use. You’ll also have so much granola that you can eat it for breakfast throughout the week with some yogurt all on it’s own! It’s the recipe that keeps on giving.
These waffles are great for a crowd and although there are a few steps involved, it really is worth it in the end. Keep this recipe in mind during the holidays when you have a bunch of family and friends coming into town and you need a breakfast or brunch recipe that’ll feed a crowd! Let me know what you think below!
- 4 cups old-fashioned oats
- 1 cup raw pepitas
- 1 cup walnuts, coarsely chopped
- ¼ cup flax seeds
- 1 cup canned pumpkin purée
- ½ cup packed light brown sugar
- ½ cup honey
- ¼ maple syrup
- ¼ cup canola oil (or coconut oil)
- 2 tablespoons water
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon salt
- 1⅓ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- pinch of salt
- 1 cup buttermilk
- ½ cup sour cream or plain yogurt
- 1 cup canned pumpkin purée
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon rum or bourbon (optional)
- 5 tablespoons unsalted butter, melted and cooled
- fresh whipped cream, for serving
- maple syrup, for serving
- Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- To make the granola, in a very large bowl, combine the oats, pepitas, walnuts and flax seeds and set aside. In a saucepan, combine the pumpkin, brown sugar, honey, syrup, oil, water, cinnamon, pumpkin pie spice and salt. Bring to a boil and cook, stirring often, for about 3 minutes. Remove from the heat and pour over the oat mixture. Toss to evenly coat. Pour out onto the prepared baking sheet and spread out into an even layer. Bake until golden brown, about 40 to 50 minutes, making sure to stir every 10 minutes. Remove from the oven and cool completely.
- To make the waffles, in a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, white sugar, cinnamon, pumpkin pie spice and salt until evenly combined. Set aside. In a separate bowl, whisk together the buttermilk, sour cream, pumpkin, eggs, vanilla, rum (if using), and butter. Pour into the dry ingredients and stir until just combined and the dry ingredients are evenly moistened. Do not over-mix. Allow to rest while you heat up your waffle iron.
- Spray your hot iron with cooking spray and drop about ⅓ cup of batter into each cavity. Cook according to your waffle iron directions. Transfer the cooked waffles onto a wire rack to prevent them from getting soggy while you cook the rest.
- Serve the waffles warm with a sprinkling of granola, fresh cream or yogurt and a drizzle of maple syrup. Enjoy!
YUM! These waffles look so delicious – and that crunchy granola on top is simply perfect! Can’t wait to try this recipe ♥