Do I have terrible time management skills? Yes.

Did I write this recipe and take these photos the week before Thanksgiving last year? Also yes.

Did I re-test with every intention of posting on September 21st this year? You bet.

Did I succeed? Well…it’s October 7th.

Luckily for us all, time management is not a major factor in making excellent Pumpkin Waffles. You don’t need to plan super far ahead; including mixing, resting, and waffling, you’ll need 45 minutes to an hour for the entire batch. All you need are some basic baking ingredients, a can of pumpkin, spice, and a little moxie.

Oh, and a waffle iron. That’s important.

Pumpkin Waffles are the slightest seasonal riff on my Sour Cream Waffles. They’re super simple to mix up, and the results have fluffy centers, crispy edges, and lots of pumpkin spice flavor (you know, because of all the pumpkin and spice).

Topped with a pad of butter and drizzled—or drenched—with maple syrup, these are a perfect autumnal breakfast any ol’ time.

Pumpkin Waffles
makes about 8 4-inch waffles

1 1/3 cups all-purpose flour 
1/3 cup cornstarch
2 tablespoons granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup whole milk, room temperature
1/3 cup pure pumpkin purée
1/3 cup full-fat sour cream
2 large egg whites, room temperature 
6 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract 

For the waffle iron:
cooking spray

For serving:
butter
warmed maple syrup
seasonal fruit

In a medium mixing bowl, whisk together all-purpose flour, cornstarch, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a large liquid measuring cup (or small mixing bowl), use a fork to whisk together whole milk, pumpkin purée, and sour cream. Whisk in egg whites, melted butter and vanilla.

Add liquid ingredients to dry in two installments, whisking until combined and mostly smooth (a couple of small lumps are okay). Let batter rest at room temperature for 15 minutes while the waffle iron is heating.

Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.

Grease waffle iron with cooking spray. Pour 1/3 cup of the waffle batter into each well of the iron and close the top. Let cook until steam dissipates and the waffles are turning golden, about 6 minutes.

Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.

Serve waffles with butter, warmed maple syrup, and seasonal fruit, if desired. Enjoy immediately.

Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.