Pumpkin Muffin Waffle Batter Bites

Soft, spiced pumpkin muffin bites with a crisp waffle exterior—perfect for breakfast or snacking.

I discovered these bites last fall when experimenting with leftover pumpkin puree, and now they are a staple for weekend mornings. Kids love helping to mix the batter and eat the warm, tiny treats right out of the waffle maker.

Ingredients

• Wet Ingredients: 1 cup (240 g) canned pumpkin puree, 2 large eggs, 1/3 cup (80 ml) vegetable oil, 1/2 cup (100 g) light brown sugar, 1/4 cup (60 ml) milk, 1 tsp vanilla extract
• Dry Ingredients: 1 1/2 cups (190 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves
• Optional: 1/2 cup (85 g) mini chocolate chips or chopped pecans

Instructions

Prep Waffle Maker:

Preheat a mini waffle maker or heat a regular waffle iron to medium.

Mix Wet Ingredients:

In a large bowl, whisk together pumpkin puree, eggs, oil, brown sugar, milk, and vanilla extract until smooth.

Combine Dry Ingredients:

In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Combine Wet and Dry:

Add the dry ingredients to the wet ingredients. Stir gently until just combined. Fold in chocolate chips or pecans, if using.

Cook the Bites:

Lightly grease the waffle iron. Drop heaping tablespoonfuls of batter onto the hot iron, spacing as needed.

Finish Cooking:

Close and cook for 2–3 minutes, until golden and set.

Serve:

Remove bites and repeat with remaining batter. Serve warm, dusted with powdered sugar or drizzled with maple syrup, if desired.

Pin it

Last Thanksgiving, my niece helped me make a double batch and we laughed as she guessed how many bites the waffle iron would fit. These bites are always a family favorite during fall gatherings.

Required Tools

Mixing bowls, whisk, mini waffle maker or standard waffle iron, measuring cups and spoons, spatula

Allergen Information

Contains: Eggs, Wheat (gluten), Milk (if using dairy milk or chocolate chips), Tree nuts (if using pecans). For nut-free, omit pecans. Always check labels for hidden allergens.

Nutritional Information

Calories: 60, Total Fat: 2.5 g, Carbohydrates: 9 g, Protein: 1 g (per bite, based on 24 bites, without optional add-ins)

Pin it

Enjoy these bites fresh and warm for the best taste. Make a double batch and freeze extras for grab-and-go mornings.

Recipe Questions & Answers

→ Can I use fresh pumpkin instead of canned puree?

Yes, cooked and mashed fresh pumpkin works well. Make sure it is smooth and not too watery before use.

→ How do I make these gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free flour blend to keep the texture and flavor consistent.

→ What can I substitute for vegetable oil?

Melted butter or coconut oil can be used in place of vegetable oil for a richer flavor and texture.

→ Can the bites be made ahead of time?

Yes, store cooled bites in an airtight container for up to 2 days or freeze for longer freshness.

→ Are there nut-free options available?

Simply omit the pecans for a nut-free batch and check labels on all ingredients for hidden allergens.

→ What is the best way to serve these muffin bites?

Serve warm, dusted with powdered sugar, drizzled with maple syrup, or topped with yogurt for extra flavor.