Description
These Spiced Pumpkin Waffles are a delightful fall breakfast treat featuring a tender, flavorful batter made with pumpkin puree and warm pumpkin pie spices. Paired with a rich, homemade brown butter maple syrup and crunchy pecans, these waffles offer a perfect balance of sweetness and spice, ideal for cozy mornings or special occasions.
Ingredients
Scale
Waffle Batter
- 3/4 cup full-fat buttermilk
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1/4 cup light brown sugar (lightly packed)
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 tablespoon pure vanilla extract
- 18 tablespoons all-purpose flour (1 cup + 2 tablespoons or about 135g)
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Nonstick cooking spray or coconut oil (for the waffle maker)
- 6 tablespoons pecans (coarsely chopped)
Brown Butter Maple Syrup
- 1/3 cup unsalted butter
- 1/3 cup pure maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Pumpkin Waffle Batter: In a medium bowl, whisk together the buttermilk, pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until smooth. Gradually add the flour, pumpkin pie spice, baking powder, salt, and baking soda, whisking gently to combine. Avoid over-mixing; a few lumps are okay.
- Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours or overnight to allow the flavors to develop and the batter to thicken.
- Make the Brown Butter Maple Syrup: Heat the unsalted butter in a small skillet over medium heat. Cook, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma, about 4 to 5 minutes.
- Add Syrup Ingredients: Stir in the maple syrup, pumpkin pie spice, and salt. Bring the mixture to a boil and let it cook for 1 minute to blend the flavors.
- Finish the Syrup: Remove the skillet from heat and stir in the vanilla extract. Set the syrup aside.
- Preheat and Prepare Waffle Iron: Heat your waffle iron according to the manufacturer’s instructions. Spray the plates with nonstick cooking spray or brush with coconut oil to prevent sticking.
- Cook the Waffles: Pour the chilled batter onto the waffle iron, spreading it evenly. Cook until the waffles are crispy and golden brown. This recipe makes about 4 waffles, each approximately 7 inches in diameter.
- Serve: Plate the waffles and garnish with coarsely chopped pecans. Drizzle generously with the warm brown butter maple syrup and enjoy immediately.
Notes
- Chilling the batter overnight enhances flavor and waffle texture.
- You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
- If you don’t have pumpkin pie spice, use a mixture of cinnamon, nutmeg, ginger, and cloves.
- Ensure the butter doesn’t burn when making brown butter; remove from heat once it smells nutty and turns golden.
- These waffles freeze well; reheat in a toaster or oven for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
