Original Post: https://www.evolvingtable.com/pumpkin-waffles/
Pumpkin Waffles with Maple Cinnamon Butter
Give your breakfast game a Fall flair with these Pumpkin Waffles! This easy, homemade recipe takes traditional Belgian waffles and adds in some pumpkin purée and pumpkin pie spice for an irresistible flavor.
Servings: 6 servings
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups flour all purpose or a gluten-free 1-to-1 blend
- ¼ cup sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. pumpkin pie spice storebought or homemade
- 1 tsp. cinnamon
- ½ tsp. salt
Wet Ingredients:
- 2 large eggs
- 1 cup milk regular or plant-based
- ¾ cup pumpkin puree
- 2 Tbsp. pure maple syrup
- 4 Tbsp. butter melted, or oil
- 2 tsp. vanilla extract
Maple Cinnamon Butter
- 4 Tbsp. butter room temperature
- 1 Tbsp. maple syrup
- ¼-½ tsp. cinnamon
Instructions
- Heat up Iron: Preheat waffle iron for at least 3 minutes.
- Make the Waffle Batter: Mix together the dry ingredients in a large bowl. Add all of the wet ingredients to a separate medium-sized bowl and whisk until well combined. Pour the wet ingredients into the dry and mix with a spatula until just combined. It’s ok if a few small clumps remain.1 ½ cups flour, ¼ cup sugar, 2 tsp. baking powder, ½ tsp. baking soda, 1 tsp. pumpkin pie spice, 1 tsp. cinnamon, ½ tsp. salt, 2 large eggs, 1 cup milk, ¾ cup pumpkin puree, 2 Tbsp. pure maple syrup, 4 Tbsp. butter, 2 tsp. vanilla extract
- Cook the Pumpkin Waffles: Spray the iron with non-stick cooking spray. Once the iron is fully heated, pour in the batter and cook according to the manufacturer’s instructions.
- Mix tother the Maple Cinnamon Butter: While the waffles are cooking, add the maple cinnamon butter ingredients to a medium-sized bowl. Beat with an electric mixer for 1-2 minutes, or until fluffy.4 Tbsp. butter, 1 Tbsp. maple syrup, ¼-½ tsp. cinnamon
- Serve with Butter: Serve the waffles with the maple cinnamon butter, additional maple syrup, and toasted pecans, if desired. Enjoy!
Video
Notes
Meal Prep and Storage
- How to prep ahead of time: While the batter won't keep, you can make the waffles a day or two early. You can also whip up the butter a few days early, as well.
- How to store: Keep leftover waffles in an airtight container in the fridge for up to 4 to 5 days.
- How to freeze: This recipe freezes fantastically. Place waffles in a freezer-safe container or bag for up to 3 to 4 months.
- How to reheat: A toaster oven is the best method for crispy waffles, or you can use a skillet or microwave if preferred.
Nutrition
Calories: 358kcal | Carbohydrates: 44g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 442mg | Potassium: 303mg | Fiber: 5g | Sugar: 18g | Vitamin A: 5425IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 2mg
