Description
Enjoy the cozy flavors of fall with these Spiced Pumpkin Waffles served alongside a rich Brown Butter Maple Syrup. Made with pumpkin puree and warm pumpkin pie spices, these waffles are crispy on the outside and tender on the inside. The brown butter maple syrup adds a nutty, sweet finish that perfectly complements the spices. Ideal for a comforting breakfast or brunch.
Ingredients
Scale
Waffle Batter
- 3/4 cup full-fat buttermilk
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup light brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 tablespoon pure vanilla extract
- 1 cup + 2 tablespoons (135g) all-purpose flour
- 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)
Syrup and Garnish
- 6 tablespoons pecans, coarsely chopped (for garnish)
- 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
- Make the Pumpkin Waffle Batter: In a medium bowl, whisk together buttermilk, pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: Add the flour, pumpkin pie spice, baking powder, salt, and baking soda to the wet ingredients. Gently whisk just until combined; small lumps are fine—avoid overmixing to keep the waffles tender.
- Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours or overnight. This resting period enhances the waffle texture, making them crispier on the outside and fluffy inside.
- Prepare Brown Butter Maple Syrup: Melt the unsalted butter in a small skillet over medium heat. Swirl the pan occasionally as the butter cooks and turns golden brown with a nutty aroma, about 4–5 minutes. Be careful not to burn it.
- Add Syrup Ingredients: Stir in maple syrup, pumpkin pie spice, and salt into the browned butter. Bring the mixture to a boil and let it cook for about 1 minute to meld flavors.
- Finish the Syrup: Remove the skillet from heat and stir in the vanilla extract. Set the syrup aside to cool slightly.
- Preheat and Grease Waffle Iron: Heat your waffle iron according to manufacturer instructions. Lightly grease with nonstick cooking spray or brush with coconut oil to prevent sticking.
- Cook the Waffles: Pour the batter into the preheated waffle iron. Cook each waffle until golden brown and crispy, usually a few minutes, depending on your waffle iron. This recipe yields about 4 large waffles.
- Keep Warm: Transfer cooked waffles to a plate or keep them warm in a low oven as you cook the remaining waffles.
- Serve: Plate the waffles topped with coarsely chopped pecans and drizzle generously with the brown butter maple syrup. Serve immediately to enjoy optimal flavor and texture.
Notes
- Refrigerating the batter helps to develop a better texture in the waffles.
- Be cautious when browning butter; it can quickly go from nutty brown to burnt.
- Use pumpkin puree, not pumpkin pie filling, for best flavor and consistency.
- If you don’t have pumpkin pie spice, you can substitute with a mixture of cinnamon, nutmeg, ginger, and allspice.
- To keep waffles warm while cooking the rest, place them on a wire rack inside a warm oven to maintain crispiness.
- The syrup can be stored in the fridge and gently reheated before serving.
