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Fluffy Spiced Pumpkin Waffles with Brown Butter Maple Syrup

Close-up of two golden brown pumpkin waffles stacked and drizzled generously with maple syrup on a white plate.
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Create the best pumpkin waffles for a cozy fall morning or holiday brunch. This easy recipe delivers golden crisp waffles that are light and fluffy inside, packed with warm pumpkin spice flavor.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup melted unsalted butter, plus more for the waffle iron
  • 1 teaspoon vanilla extract
  • For the Brown Butter Maple Syrup: 1/2 cup (1 stick) unsalted butter
  • 1/2 cup pure maple syrup

Instructions

  1. Combine dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
  2. Mix wet ingredients: In a separate medium bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
  3. Combine batters: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine. Overmixing develops gluten and makes for tough waffles.
  4. Preheat waffle iron: Preheat your waffle iron according to the manufacturer’s directions. Brush the grids lightly with melted butter.
  5. Cook waffles: Pour the batter onto the hot iron, using the amount recommended for your specific iron to fill the grids. Close the lid and cook until golden brown and crisp, usually 4 to 6 minutes.
  6. Make the syrup: While the waffles cook, prepare the brown butter maple syrup. In a small saucepan over medium heat, melt the 1/2 cup of butter. Continue cooking, swirling the pan occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. This takes about 5 to 7 minutes.
  7. Finish syrup: Remove the saucepan from the heat and immediately whisk in the 1/2 cup of maple syrup. Keep warm.
  8. Serve: Transfer the cooked pumpkin waffles to plates. Drizzle generously with the warm brown butter maple syrup. Add whipped cream or candied pecans if desired.

Notes

  • For make ahead freezer waffles: Cook the waffles completely, let them cool on a wire rack, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat in a toaster or oven for crispness.
  • To achieve golden crisp waffles: Make sure your waffle iron is fully preheated before adding the batter. The batter should sizzle slightly when it hits the iron.
  • If you prefer a thinner batter for a lighter texture, add 1 to 2 extra tablespoons of milk.

Nutrition

Find it online: https://tastethisplate.com/pumpkin-waffles-recipe-easy-fluffy-fall/