Description
These Spiced Pumpkin Waffles are a perfect fall breakfast treat featuring a tender, fluffy texture infused with pumpkin puree and warm pumpkin pie spices. Paired with a luscious brown butter maple syrup and crunchy pecan garnish, they bring a delightful mix of cozy flavors and textures ideal for a seasonal brunch or special occasion.
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
For Cooking
- Nonstick cooking spray or coconut oil (for the waffle maker)
Toppings
- 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
- Make the Pumpkin Waffle Batter: In a medium bowl, whisk together the buttermilk, pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and uniform.
- Add Dry Ingredients: Add the all-purpose flour, pumpkin pie spice, baking powder, salt, and baking soda to the wet ingredients. Gently whisk until just combined, being careful not to overmix; a few lumps are okay for a tender texture.
- Refrigerate Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours or overnight to develop better texture and flavor.
- Prepare Brown Butter Maple Syrup: In a small skillet over medium heat, melt the unsalted butter, swirling the pan occasionally, until it turns golden brown and emits a nutty aroma, approximately 4-5 minutes.
- Add Syrup Ingredients: Stir in the maple syrup, pumpkin pie spice, and salt to the browned butter. Let the mixture boil gently for about 1 minute to meld flavors.
- Finish Syrup: Remove the skillet from heat and stir in the vanilla extract. Set the syrup aside to cool slightly while you make the waffles.
- Preheat and Grease Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with nonstick cooking spray or coconut oil to prevent sticking.
- Cook Waffles: Pour the chilled batter into the preheated waffle iron and cook until the waffles are crispy on the outside and golden brown, typically until the waffle iron signals doneness.
- Keep Warm: Transfer cooked waffles to a plate or keep them warm in a low oven while cooking the remaining waffles to serve all hot.
- Serve: Plate the waffles and top with coarsely chopped pecans. Generously drizzle the warm brown butter maple syrup over the waffles and enjoy immediately for the best taste and texture.
Notes
- Refrigerating the batter allows the flour to fully hydrate, resulting in lighter, crispier waffles.
- Use pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that can alter the taste and texture.
- Brown butter adds a deep, nutty flavor; watch carefully to avoid burning it.
- If you don’t have pumpkin pie spice, you can make your own by mixing ground cinnamon, nutmeg, ginger, and cloves.
- Waffles are best enjoyed fresh but can be kept warm in a low oven for up to 30 minutes.
- These waffles freeze well; reheat them in a toaster or oven for best crispiness.
