Description
Delightfully fluffy pumpkin waffles infused with warm spices, perfect for a cozy autumn morning.
Ingredients
Scale
- 2 cups plus 2 Tbsp all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1/4 cup packed light or dark brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups whole milk
- 3/4 cup pecan halves (optional)
- 1 and 1/2 cups pure maple syrup (optional for topping)
Instructions
- Preheat your waffle maker on medium-high heat and set your oven to 200°F. Place a wire rack on a baking sheet to keep waffles warm.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt; set aside.
- In another bowl, beat eggs on high speed for 1-2 minutes. Add pumpkin puree, melted butter, brown sugar, maple syrup, vanilla extract, and milk. Mix until smooth.
- Pour dry ingredients into wet mixture; gently mix until just combined.
- Coat waffle maker with non-stick spray. Pour approximately 1/3 cup batter into each well. Cook until golden brown, about 5-6 minutes. Keep warm in the oven.
- For optional maple pecan topping, toast pecans in a saucepan. Add maple syrup, warm through, and remove from heat.
- Serve waffles warm plain or topped with maple pecan mixture, whipped cream, or powdered sugar.
Notes
Be careful not to overmix the batter for fluffy waffles. Leftover waffles can be frozen and reheated for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Maker
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg